Back to Chicken Enchilada Casserole All Reviews for Chicken Enchilada Casserole - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 12 4137_051409_enchiladacasserole.jpg
Ingredients Ingredient Checklist 6 bone-in, skin-on chicken breast halves Coarse salt and freshly ground black pepper 12 (6-inch) corn tortillas, cut into 1-inch strips 1/2 cup mild or medium salsa 1 (10.75-ounce) can condensed cream of chicken soup 1 (10.75-ounce) can low-sodium condensed cream of mushroom soup 1 medium onion, grated, or very finely chopped 1 pound white button mushrooms, sliced (about 4 cups) 1 pound shredded mild cheddar cheese 1 (16-ounce) container sour cream Chopped fresh cilantro, for serving (optional)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 4137_051409_enchiladacasserole.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
4137_051409_enchiladacasserole.jpg
4137_051409_enchiladacasserole.jpg
Ingredients
Ingredients
- 6 bone-in, skin-on chicken breast halves Coarse salt and freshly ground black pepper 12 (6-inch) corn tortillas, cut into 1-inch strips 1/2 cup mild or medium salsa 1 (10.75-ounce) can condensed cream of chicken soup 1 (10.75-ounce) can low-sodium condensed cream of mushroom soup 1 medium onion, grated, or very finely chopped 1 pound white button mushrooms, sliced (about 4 cups) 1 pound shredded mild cheddar cheese 1 (16-ounce) container sour cream Chopped fresh cilantro, for serving (optional)
Directions
Preheat oven to 400 degrees.
Season chicken with salt and pepper and wrap in parchment-paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked though, about 1 hour.
Remove chicken from foil and pour any juices that have accumulated into a medium bowl. Remove skin from chicken and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
Add salsa, both soups, and onions to bowl of accumulated juices; stir to combine. Spread 1/2 cup of the salsa mixture in bottom of a 9-by-13-inch baking dish. Place half of the tortilla strips in an even layer over salsa mixture, followed by half of the chicken, half of the mushrooms, half of the remaining salsa mixture, half of the sour cream, and half of the cheese. Repeat process with remaining ingredients. Cover and refrigerate overnight.
Uncover and transfer baking dish to oven and heat oven to 300 degrees. Bake until casserole is heated through and cheese is melted, about 1 hour. Serve immediately with cilantro, if desired.
Reviews (4)
Add Rating & Review 88 Ratings 5 star values: 8 4 star values: 18 3 star values: 33 2 star values: 22 1 star values: 7
Reviews (4)
Add Rating & Review 88 Ratings 5 star values: 8 4 star values: 18 3 star values: 33 2 star values: 22 1 star values: 7
Add Rating & Review
88 Ratings 5 star values: 8 4 star values: 18 3 star values: 33 2 star values: 22 1 star values: 7
88 Ratings 5 star values: 8 4 star values: 18 3 star values: 33 2 star values: 22 1 star values: 7
88 Ratings 5 star values: 8 4 star values: 18 3 star values: 33 2 star values: 22 1 star values: 7
5 star values: 8 4 star values: 18 3 star values: 33 2 star values: 22 1 star values: 7
Martha Stewart Member Rating: Unrated 04/10/2013 Wonderful combination of foods, mushrooms and tortillas become soft and tender. Note, though, that it tastes like a casserole of cream of chicken and cream of mushroom soup (understandable, because those are some of main ingredients). Does not taste like enchiladas at all. Martha Stewart Member Rating: Unrated 02/02/2011 I have a recipe very very close to this one. Consider adding green peppers and instead of salsa try Rotel-T diced tomatoes with green chlies. That perks it up a step. Martha Stewart Member Rating: Unrated 07/20/2009 Ok my Husband is so picky and he loved this. I forgot the sour cream and didnt put the mushrooms and it was wonderful. I think next time I will add more hot sauce so it will be a little spicier. Martha Stewart Member Rating: Unrated 06/12/2009 We did it with a 1/2 lb of mushrooms and that was sufficient unless you area "wild" about mushrooms.Martha Stewart Member
Rating: Unrated 04/10/2013
Wonderful combination of foods, mushrooms and tortillas become soft and tender. Note, though, that it tastes like a casserole of cream of chicken and cream of mushroom soup (understandable, because those are some of main ingredients). Does not taste like enchiladas at all.
Rating: Unrated
Rating: Unrated 02/02/2011
I have a recipe very very close to this one. Consider adding green peppers and instead of salsa try Rotel-T diced tomatoes with green chlies. That perks it up a step.
Rating: Unrated 07/20/2009
Ok my Husband is so picky and he loved this. I forgot the sour cream and didnt put the mushrooms and it was wonderful. I think next time I will add more hot sauce so it will be a little spicier.
Rating: Unrated 06/12/2009
We did it with a 1/2 lb of mushrooms and that was sufficient unless you area “wild” about mushrooms.
All Reviews for Chicken Enchilada Casserole
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Enchilada Casserole
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
