Chicken Or Turkey-Mushroom Enchiladas Recipe

Name: Chicken Or Turkey-Mushroom Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 3/4 ounce) cans cream of chicken soup, undiluted; 1 cup sour cream; 1 1/2 cups grated cheddar cheese; 2 teaspoons seasoning salt (or to taste); 1/2 teaspoon black pepper (or to taste); FILLING; 3 -4 tablespoons butter; 2 medium onions, finely chopped; 2 tablespoons fresh minced garlic; 1 red bell pepper, seeded and finely (or use green); 2 -3 teaspoons chili powder (can use more); 4 cups cubed cooked chicken (or use cooked turkey); 1 (10 ounce) can mushroom pieces, drained (hand-squeeze out excess water in the mushrooms before using); 1 (4 ounce) can green chilies, undrained; seasoning salt; 8 (8 inch) flour tortillas; 2 cups grated cheddar cheese (can use more)

Servings: persons

2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 cup sour cream
1 1/2 cups grated cheddar cheese
2 teaspoons seasoning salt (or to taste)
1/2 teaspoon black pepper (or to taste)
FILLING
3 -4 tablespoons butter
2 medium onions, finely chopped
2 tablespoons fresh minced garlic
1 red bell pepper, seeded and finely (or use green)
2 -3 teaspoons chili powder (can use more)
4 cups cubed cooked chicken (or use cooked turkey)
1 (10 ounce) can mushroom pieces, drained (hand-squeeze out excess water in the mushrooms before using)
1 (4 ounce) can green chilies, undrained
seasoning salt
8 (8 inch) flour tortillas
2 cups grated cheddar cheese (can use more)

1
Set oven to 350 degrees.
2
Grease a 13 x 9-inch casserole dish.
3
In a bowl mix together the undiluted chicken soup, with sour cream, 1-1/2 cups cheddar cheese, seasoned salt and black pepper.
4
In a saucepan heat butter over medium heat, add in the onion, garlic, red or green bell pepper and chili powder; saute for about 3 minutes.
5
Add in the chopped chicken, green chilies (with their juice) mushrooms pieces and about 1/2 cup of the soup/sour cream mixture; mix to combine; bring to a boil and simmer for about 5 minutes, then season with more salt and pepper to taste.
6
Spread about half of the soup/chicken mixture onto the bottom of the casserole dish.
7
Heat the tortilla shells for about 30 seconds in the microwave to soften.
8
Spread about 1/4 to 1/3 cup of the chicken mixture along one side of each tortilla, then roll up each tortilla (there is no need to enclose the sides of the rolled tortillas).
9
Place seam-side down in the baking dish.
10
Spread remaining soup mixture over the enchiladas, use a spoon to spread the mixture out evenly.
11
Sprinkle 1-2 cups or cheddar cheese over the soup mixture.
12
Covered with foil and bake for about 25 minutes.
13
Remove the foil then bake uncovered for another 10-12 minutes.
14
Delicious!

2298

kcal

Calories

118

Fat

165

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 (10 3/4 ounce) cans cream of chicken soup, undiluted, 1 cup sour cream, 1 1/2 cups grated cheddar cheese, 2 teaspoons seasoning salt (or to taste), and more.

Yes, Chicken Or Turkey-Mushroom Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Or Turkey-Mushroom Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions