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Chicken Enchilada Casserole

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      Enchilada Casserole

      Martha and her makeup artist, Mary Curran, prepare Mary's family recipe for chicken-enchilada casserole.

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      Enchilada Casserole

      Martha and her makeup artist, Mary Curran, prepare Mary's family recipe for...

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    This casserole recipe, courtesy of Martha's makeup artist, Mary Curran, is perfect for feeding a hungry crowd.
    The Martha Stewart Show, May 2009
    • Yield courtesy of Martha's makeup artist, Mary Curran
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    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

    1. Preheat oven to 400 degrees.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    Recipe Reviews

    • cheechako
      2 Feb, 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.

    • nlgatlin
      20 Jul, 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.

    • Momcee
      12 Jun, 2009

      We did it with a 1/2 lb of mushrooms and that was sufficient unless you area "wild" about mushrooms.

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