This Chicken Mushroom Enchilada Casserole is a hearty entree packed with flavor from shredded chicken, mushroom, onions, sour cream, and cream of mushroom. Perfectly for sharing with friends or a weeknight dinner!
A few years ago my family started doing a Mexican themed Christmas Eve dinner. It was a natural choice for us because my family is kind of crazy about Mexican food.
This year we hosted the Christmas Eve festivities, we made tamales and my mom brought her chicken mushroom enchilada casserole. Mushrooms are a new thing for me to like (in fact, I wasn?t a huge fan until I made this?fennel and mushroom polenta) and I feel like it?s one of those random things that I started to have a taste for during this last pregnancy.
I?ve been able to tolerate mushrooms in this kind of form for a while, but I can definitely say that even if you hate mushrooms, you probably won?t even notice them mixed in with this delicious combination of sour cream, chicken and mushrooms. The combination is so creamy, full of flavor and hearty with the shredded chicken.
The first step for this recipe is making the chicken overnight. I?ve talked about my slow cooker learning curve before and for this recipe I was tempted to make the chicken the morning of but trusted my mom?s recipe and decided to let the chicken cook overnight. I?m so glad I did because the chicken for this recipe turns out SO tender and you literally don?t even have to shred it. It completely falls apart when you pick it up.
You can prep this dish the morning before you need it or simply store it until you?re ready to make the casserole. You?ll need to saut? the onions and mushrooms as well before you start your layering.
Everything is cooked in the casserole already so it?s really just about melting everything together and letting the cheese crisp up on the top of the casserole.
This casserole may seem a bit labor intensive but it?s actually just simple layering of the ingredients. You start with a bit of the sour cream, mushroom, chicken mixture on the bottom of a 9×13 dish or disposable dish if you?re bringing this to someone or freezing it for later.
Then you add some corn tortillas, a layer of the chicken mixture and top with cheese and repeat the layers again. I do enough layers so that I use most if not all of the chicken mixture. You could also go by how tall your casserole dish is.
Slow Cooker Liners
9×13 Baking Dish
Canned Green Chile
Ready to make your own Chicken Mushroom Enchilada Casserole? Scroll down for the recipe!
If you make this recipe or you?re thinking about it, I?d love to know! Comment below and leave a rating for this recipe!
- 2 cups shredded, cooked chicken (see notes)
- 1 cup diced mushrooms
- 1 onion, diced
- 16 ounces sour cream
- 1 can cream of mushroom soup (cream of celery or cream of chicken can also be used)
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 can green chiles
- 2 ½ cups shredded cheddar cheese, divided
- 15 corn tortillas
- Cooking Spray
- Cook chicken on low in a slow cooker?overnight?before you need it. Once cooked, shred if needed, allow to come to room temperature then store in the refrigerator until you're ready to make the casserole.
- Saut? the onions and diced mushrooms in a medium frying pan.
- Mix together chicken, sour cream, cream of mushroom soup, salt, pepper and spices. Mix in onions, mushrooms, green chile, and 1 cup cheese.
- In a greased 9x13 glass baking dish, spread a thin layer of chicken mixture on the bottom of the pan.
- Next you will layer the casserole. First spray both sides of corn tortillas with cooking spray, then place three full tortillas plus three tortilla halves on the chicken mixture. Then add layer of chicken mixture and then a layer of cheese. Repeat layers until you have 5 and a half tortilla remaining. The last layer will be just tortillas and cheese.
- Bake for 30 minutes until cheese is melted on top.
I cook the chicken the night before in a slow cooker, using about one pound of chicken or three breasts. Place in slow cooker with just enough water to cover the breast, cook on slow overnight. Remove from slow cooker and allow to cool enough to place in fridge until you're ready to make the casserole.