Michael Davis
Enchilada casserole with cream of mushroom is a comforting and flavorful twist on traditional enchiladas, offering a simpler, layered approach that’s perfect for busy weeknights or casual gatherings. This dish combines the rich, savory flavors of enchiladas—such as seasoned ground beef or chicken, corn tortillas, and melted cheese—with the creamy, earthy richness of cream of mushroom soup, creating a hearty and satisfying meal. The casserole format eliminates the need for individually rolling enchiladas, making it easier to prepare while still delivering the same delicious taste. Topped with additional cheese, green onions, or sour cream, this casserole is a crowd-pleaser that blends convenience with bold, Mexican-inspired flavors.
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What You'll Learn
- Gather Ingredients: Cream of mushroom soup, enchilada sauce, tortillas, cheese, chicken, onions, and spices
- Prepare Chicken: Shred cooked chicken or use rotisserie chicken for quick assembly
- Layer Casserole: Alternate tortillas, chicken, sauce, and cheese in a baking dish
- Add Cream of Mushroom: Mix soup with enchilada sauce for creamy texture and flavor
- Bake and Serve: Cook at 350°F for 30 minutes, let cool, then serve warm
Gather Ingredients: Cream of mushroom soup, enchilada sauce, tortillas, cheese, chicken, onions, and spices
To begin crafting your enchilada casserole with cream of mushroom, the first step is to gather all the necessary ingredients. Start by ensuring you have a can of cream of mushroom soup, which serves as the creamy base for your casserole. Look for a standard 10.5-ounce can, and if you prefer a lighter option, choose a low-sodium or condensed version. Next, grab a bottle or can of enchilada sauce—red or green, depending on your preference. A 10-ounce can or 12-ounce bottle should suffice, but check the recipe for exact measurements. These two ingredients will blend to create a rich, flavorful sauce for your casserole.
Moving on to the foundation of your dish, you’ll need tortillas. Corn or flour tortillas work well, but corn tortillas add an authentic texture. Aim for about 8–10 tortillas, depending on the size of your baking dish. For the protein, chicken is a classic choice—you can use shredded rotisserie chicken for convenience or cook and shred your own. You’ll need about 2–3 cups of shredded chicken. If you prefer a vegetarian option, substitute with black beans or sautéed vegetables. Don’t forget the cheese, as it’s a key ingredient for binding and adding richness. Shredded Mexican cheese blend, Monterey Jack, or cheddar are excellent choices—plan for 2–3 cups, divided for layering.
Onions are essential for adding depth and flavor to your casserole. Dice one medium onion finely, and consider sautéing it lightly in a skillet with a bit of oil until translucent. This step enhances the onion’s sweetness and ensures it blends seamlessly into the dish. If you’re short on time, raw onions can work, but cooking them adds a nicer texture. Alongside the onions, spices play a crucial role in elevating the flavors. Gather chili powder, cumin, garlic powder, and a pinch of salt and pepper. These spices will season the chicken and sauce mixture, so have them measured out and ready to use.
Finally, take a moment to double-check your pantry and fridge to ensure you haven’t missed anything. Having all ingredients prepped and within reach will make the cooking process smoother. Once everything is gathered—cream of mushroom soup, enchilada sauce, tortillas, chicken, cheese, onions, and spices—you’re ready to move on to the next step of assembling your enchilada casserole. This preparation ensures a stress-free cooking experience and sets the stage for a delicious, comforting meal.
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Prepare Chicken: Shred cooked chicken or use rotisserie chicken for quick assembly
To prepare the chicken for your enchilada casserole with cream of mushroom, you have two convenient options: shred cooked chicken or use a rotisserie chicken for a time-saving approach. If you choose to cook your own chicken, start by seasoning boneless, skinless chicken breasts or thighs with salt, pepper, and any desired spices like garlic powder or paprika. Place the seasoned chicken in a skillet or pot with a small amount of oil or broth, and cook over medium heat until fully cooked through, which typically takes about 6-8 minutes per side depending on thickness. Ensure the internal temperature reaches 165°F (74°C) to guarantee it’s safe to eat. Once cooked, let the chicken rest for a few minutes before proceeding to shred it.
Shredding the chicken can be done using two forks, pulling the meat apart into fine strands. Alternatively, for a quicker method, place the warm chicken in a stand mixer fitted with a paddle attachment and mix on low speed until it’s shredded to your desired consistency. If you’re short on time or prefer a hassle-free option, opt for a store-bought rotisserie chicken. Simply remove the skin and pull the meat off the bones, discarding any excess fat. Rotisserie chicken adds a rich, flavorful base to your casserole without the need for additional seasoning.
Whether using homemade shredded chicken or rotisserie chicken, ensure the meat is evenly shredded or pulled apart to allow for easy layering in the casserole. This step is crucial for achieving a cohesive texture throughout the dish. If using rotisserie chicken, taste a small piece to gauge its seasoning and adjust if necessary, though most rotisserie chickens are already well-seasoned. Having the chicken prepared in this manner ensures it integrates seamlessly with the cream of mushroom sauce, tortillas, and other ingredients in the casserole.
Once your chicken is shredded or pulled, set it aside while you prepare the remaining components of the casserole. This allows you to work efficiently, assembling the dish without interruption. Properly prepared chicken not only enhances the flavor of the enchilada casserole but also ensures each bite is tender and satisfying. Whether you choose the homemade or store-bought route, the chicken serves as the hearty foundation of this comforting meal.
Finally, consider adding a touch of personalization to your chicken preparation. For instance, if using cooked chicken, you can simmer it in a mixture of chicken broth and taco seasoning for added flavor before shredding. If using rotisserie chicken, mix in a small amount of chopped cilantro or green onions for a fresh twist. These small adjustments can elevate the overall taste of your enchilada casserole, making the chicken preparation step a key opportunity to infuse your dish with unique flavors. With the chicken ready, you’re one step closer to a delicious, creamy, and satisfying enchilada casserole.
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Layer Casserole: Alternate tortillas, chicken, sauce, and cheese in a baking dish
To begin layering your enchilada casserole, start by preheating your oven to 350°F (175°C) and lightly greasing a 9x13-inch baking dish. This will ensure your casserole doesn’t stick and cooks evenly. Next, gather your ingredients: flour tortillas, cooked and shredded chicken, cream of mushroom soup, enchilada sauce, and shredded cheese (cheddar or a Mexican blend works well). The key to a flavorful casserole is in the layers, so take your time to assemble them carefully.
Begin the first layer by placing a thin coat of enchilada sauce at the bottom of the dish to prevent the tortillas from drying out. Then, add a single layer of flour tortillas, slightly overlapping if necessary to cover the entire surface. On top of the tortillas, spread a generous portion of the shredded chicken, ensuring it’s evenly distributed. This will create a hearty base for your casserole. Next, mix one can of cream of mushroom soup with a bit of enchilada sauce to thin it out, and spoon a layer of this mixture over the chicken. The cream of mushroom adds a rich, savory element that complements the enchilada flavors.
Sprinkle a handful of shredded cheese over the sauce layer, allowing it to melt and bind everything together. Repeat this layering process: tortillas, chicken, sauce mixture, and cheese. Aim for 3 to 4 layers, depending on the depth of your dish and the amount of ingredients. The final layer should be a combination of the remaining sauce mixture and a generous topping of cheese, which will create a golden, bubbly crust when baked.
Once your layers are complete, cover the baking dish with aluminum foil to keep the moisture in and prevent the top from burning. Bake the casserole for 25 minutes, then remove the foil and bake for an additional 10-15 minutes to allow the cheese to brown and the edges to crisp slightly. This step ensures your casserole is heated through and has a delightful texture contrast between the soft layers and the crispy top.
After removing the casserole from the oven, let it sit for 5-10 minutes before serving. This allows the layers to set, making it easier to slice and serve. Garnish with fresh cilantro, diced onions, or a dollop of sour cream for added freshness. This enchilada casserole with cream of mushroom is a comforting, crowd-pleasing dish that’s perfect for family dinners or potlucks, combining the convenience of a casserole with the bold flavors of enchiladas.
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Add Cream of Mushroom: Mix soup with enchilada sauce for creamy texture and flavor
When making an enchilada casserole with cream of mushroom, one of the key steps to achieving a rich and creamy texture is to Add Cream of Mushroom: Mix soup with enchilada sauce for creamy texture and flavor. This step not only enhances the overall taste but also ensures that the casserole has a luscious, velvety consistency that complements the other ingredients. Start by selecting a high-quality cream of mushroom soup, either store-bought or homemade, to ensure the best flavor. If using canned soup, opt for a condensed version, as it will blend more seamlessly with the enchilada sauce without diluting the flavors.
To Add Cream of Mushroom, begin by measuring out the required amount of cream of mushroom soup as per your recipe. In a medium-sized mixing bowl, combine the soup with an equal amount of enchilada sauce. The enchilada sauce can be red or green, depending on your preference, but ensure it is well-seasoned to balance the earthy flavor of the mushrooms. Stir the mixture vigorously until the soup and sauce are fully incorporated, creating a smooth, uniform base. This step is crucial, as it ensures that every layer of your casserole will be infused with the creamy mushroom flavor.
The process of mixing the cream of mushroom soup with the enchilada sauce serves a dual purpose. First, it adds a creamy texture that binds the casserole together, preventing it from becoming dry or crumbly. Second, it enhances the flavor by introducing the savory, umami notes of the mushrooms, which pair beautifully with the spicy and tangy enchilada sauce. This combination creates a depth of flavor that elevates the dish beyond a traditional enchilada casserole. Be mindful of the consistency; if the mixture seems too thick, you can thin it slightly with a splash of chicken or vegetable broth.
Once the cream of mushroom soup and enchilada sauce are thoroughly combined, you’re ready to incorporate this mixture into your casserole. Typically, this involves layering the sauce between tortillas, cheese, and your choice of protein (such as shredded chicken or ground beef). Pour a generous amount of the creamy sauce over each layer to ensure even distribution. The final layer should be topped with extra sauce and a sprinkle of cheese to create a golden, bubbly crust when baked. This step ensures that the creamy texture and flavor permeate every bite of the enchilada casserole.
Finally, adding cream of mushroom by mixing it with enchilada sauce is a simple yet transformative technique in making enchilada casserole. It not only adds a luxurious creaminess but also deepens the flavor profile, making the dish more satisfying and comforting. Whether you’re preparing this casserole for a family dinner or a potluck, this step will undoubtedly make your dish stand out. Remember to taste the sauce mixture before layering to ensure it’s seasoned to your liking, as this will be the foundation of your casserole’s flavor. With this method, you’ll achieve a creamy, flavorful enchilada casserole that’s sure to impress.
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Bake and Serve: Cook at 350°F for 30 minutes, let cool, then serve warm
To create a delicious enchilada casserole with cream of mushroom, the baking and serving process is a crucial step that ensures the dish is cooked to perfection and presented at the ideal temperature. Bake and Serve: Cook at 350°F for 30 minutes, let cool, then serve warm begins with preheating your oven to 350°F (175°C) while you prepare the casserole layers. In a baking dish, assemble the casserole by spreading a thin layer of cream of mushroom soup mixed with enchilada sauce on the bottom. Add a layer of corn tortillas, followed by cooked and shredded chicken or beef, black beans, corn, and shredded cheese. Repeat the layers, ending with a generous topping of the cream of mushroom and enchilada sauce mixture, ensuring the tortillas are fully covered to prevent them from drying out. Sprinkle additional cheese on top for a golden, bubbly finish.
Once assembled, place the casserole in the preheated oven and bake for 30 minutes. The dish is ready when the cheese is melted and slightly browned, and the sauce is bubbling around the edges. Bake and Serve: Cook at 350°F for 30 minutes, let cool, then serve warm emphasizes the importance of allowing the casserole to rest after baking. Remove it from the oven and let it cool for 5–10 minutes. This resting period allows the flavors to meld and the casserole to set, making it easier to slice and serve without falling apart. Covering the dish loosely with foil during this time can help retain heat while preventing the top from becoming soggy.
After the casserole has cooled slightly, it’s time to serve. Bake and Serve: Cook at 350°F for 30 minutes, let cool, then serve warm ensures the dish is warm and comforting without being too hot to enjoy. Use a spatula to portion the casserole onto plates, ensuring each serving includes all the layers. Garnish with fresh cilantro, diced avocado, or a dollop of sour cream for added freshness and flavor. The cream of mushroom adds a rich, savory element that pairs beautifully with the spicy enchilada sauce and hearty fillings.
For a complete meal, pair the enchilada casserole with sides like a crisp green salad, Spanish rice, or refried beans. Bake and Serve: Cook at 350°F for 30 minutes, let cool, then serve warm guarantees a satisfying dish that’s perfect for family dinners or potlucks. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave, though the texture is best when enjoyed fresh. This casserole is a versatile and crowd-pleasing option that combines convenience with bold, comforting flavors.
Finally, don’t hesitate to customize the recipe to suit your preferences. Bake and Serve: Cook at 350°F for 30 minutes, let cool, then serve warm remains the key to achieving the perfect texture and temperature, regardless of the ingredients you choose. Whether you’re using vegetarian fillings or experimenting with different cheeses, the baking and serving instructions ensure a cohesive and delicious final product. This method simplifies the cooking process while delivering a dish that’s both hearty and flavorful, making it a go-to recipe for any occasion.
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Frequently asked questions
You’ll need corn tortillas, cooked ground beef or chicken, cream of mushroom soup, enchilada sauce, shredded cheese, diced onions, garlic, and optional toppings like cilantro, sour cream, or avocado.
Yes, you can use flour tortillas, but corn tortillas are traditional and add a slightly firmer texture that holds up well in the casserole.
Start with a layer of enchilada sauce, then add tortillas, meat, cream of mushroom soup (mixed with a bit of milk or water), cheese, and onions. Repeat layers, ending with sauce and cheese on top.
Absolutely! Substitute the meat with black beans, corn, or sautéed vegetables like bell peppers and zucchini for a vegetarian version.
Bake at 350°F (175°C) for 25-30 minutes, or until the cheese is melted and bubbly. Cover with foil if it starts to brown too quickly.
