pick your poison creamy enchilada casserole

★★★★★ 1 Review
GiddyMoon avatar
By Amber Moon
from Southern, AZ

I was looking for something to do with the left over turkey from Thanksgiving. I have been craving a cream sauce enchilada my grandma made, alas, I lost the recipe. So this is what I came up with after tweaking recipes combined with what I had on hand & ALL THE BOYS ATE IT! It was a hit & going in the binder. This recipe is so easy to substitute..use chicken, turkey, pulled pork, beef, corn or flour tortillas, red or green enchilada sauce, cream of chicken soup or broth. Soup would cut the cooking time but add a lot more fat to the dish. Pick your poison!

★★★★★ 1 Review
serves 8
prep time 10 Min
cook time 1 Hr

Ingredients For pick your poison creamy enchilada casserole

  • 4-6 c
    shredded turkey - chicken - beef - pork
  • 1/2
    chopped onion
  • 1 can
    14-16 oz green enchilada sauce
  • 1 pt
    sour cream
  • 1 can
    cream of mushroom soup
  • 1 can
    low sodium chicken stock
  • 10 oz
    shredded mexican cheese blend
  • 1 Tbsp
    garlic powder
  • 1 can
    8oz chopped green chilis
  • 1 pkg
    flour tortillas

How To Make pick your poison creamy enchilada casserole

  • 1
    If you are starting out with raw meat, go ahead and boil it with some onion & salt, or your seasoning to taste. When cool, shred it. This recipe starts out with leftover meat. I used turkey.
  • 2
    In large pot over low; add everything to the pot except for the sour cream, cheese and tortillas. Stir well.
  • 3
    Let simmer until liquid is about 3/4 to half. It took me about 20 minutes. Take off heat and use a ladle full or two to pour on the bottom of your casserole dish to simply make the bottom wet. My dish measures apx 9x12x 3" deep.
  • 4
    Preheat your oven to 350 - Mix the pint of sour cream into the chicken mixture.
  • 5
    Cut your tortillas in wedges and line the bottom of your dish. Add 3-4 ladle fulls of the chicken mixture - then sprinkle with cheese. Repeat with more tortillas, chicken mixture, then cheese. Repeat until your dish is full. I was able to do 4 layers. Set aside about 1 to 2 cups of cheese for the very top.
  • 6
    Cover the dish with aluminum foil & make a few slits in the top. Bake for about 25 minutes. Remove from heat, remove the foil & add the remainder of the cheese, do not recover in foil. Put back into the oven for 10 minutes until bubbly. Remove from oven & let sit for an additional 10-15 minutes before slicing.
  • 7
    We served ours with sweet corn & Spanish rice. This was not too spicy for the kids..& next time I make it, I will come back & add photos!
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