Chicken Enchilada Casserole

Chicken Enchilada Casserole. This tasty, popular recipe chicken enchilada casserole is made with sour cream, diced chicken, mushrooms, peppers, tortillas, cheese and seasonings. Start this melting pot of about 1 hour before serving. The enchiladas are baked in the oven in a layer of sour cream and topped with grated cheese.

Yield: 6 servings
Ingredients

• 3 cups sour cream
• 2 cups chicken (diced)
• 2 cans mushrooms (sliced, drained, 4 ounces each)
• 1 CAN / 4 ounces of green peppers (drained)
• 1/4 cup onion (chopped moment)
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• garlic powder 1/2 teaspoon
• 1/4 teaspoon black pepper
• Vegetable oil
• 12 corn tortillas
• 8 ounces Mexican blend cheese (grated or Monterey Jack or cheddar)

Steps to Make

1. Spread 1 cup sour cream in the bottom of a mold inch grill 9-by-13-by-2.
2. Combine chicken, 1/2 cup sour cream, mushrooms, green chili, onion, chili powder, salt, garlic powder, and pepper in a medium saucepan. Simmer, stirring occasionally, until it is hot.
3. Preheat oven to 450 F.
4. In a saucepan over medium heat, in vegetable oil are about 1/4 to 1/2 inch, a tortilla frying for a few seconds on each side, or until softened, or follow the instructions on the package to soften the tortillas in the oven microwave oven.
5. Spread about a quarter cup of chicken mixture along center of tortilla; folding the sides over the filling and place seam down the layer of sour cream in the pan kitchen.
6. Repeat with remaining 11 chicken tortillas and remaining mixture.
7. Spread the remaining 1 1/2 cup sour cream enchiladas stuffed and then sprinkle with cheese. Bake for 10 minutes or until cheese is melted and enchiladas are heated thoroughly.