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Chicken Enchilada Casserole

User Rating 3.5 Star Rating (3 Reviews)


Chicken Enchilada Casserole
This tasty, popular chicken enchilada casserole recipe is made with sour cream, diced chicken, mushrooms,peppers, tortillas, cheese, and seasonings. Start this casserole about 1 hour before serving time.


  • 3 cups sour cream
  • 2 cups diced chicken
  • 2 cans (4 ounces each) sliced mushrooms, drained
  • 1 can (4 ounces) green chile peppers, drained
  • 1/4 cup instant minced onion
  • 1 teaspoon chile powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • vegetable oil
  • 12 corn tortillas
  • 8 ounces shredded Mexican cheese blend, Monterey Jack, or Cheddar cheese


Spread 1 cup of the sour cream in bottom of a 13x9-inch baking pan. Combine chicken, 1/2 cup sour cream, mushrooms, green chile, onion, chili powder, salt, garlic powder, and pepper in a medium saucepan. Cook over low heat, stirring occasionally, until hot.

Preheat oven to 450°.
In a skillet over medium heat, in about 1/4 to 1/2-inch of vegetable oil, fry a tortilla, a few seconds on each side, until softened. Spread about 1/4 cup of the chicken mixture along center of tortilla; fold sides over filling and place, seam side down, on sour cream layer in baking pan. Repeat with remaining 11 tortillas and the remaining chicken mixture. Spread the enchiladas with remaining 1 1/2 cups sour cream then sprinkle with cheese. Bake for 10 minutes, or until cheese is melted and enchiladas are thoroughly heated.
Serves 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
very good recipe, Member dawnlna1

I liked this recipe cause it contained stuff I have in my pantry and it went together quickly.

3 out of 4 people found this helpful.

See all 3 reviews

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