what is a good recipe for a enchilada casserole?!

Best Answer - Chosen by Voters

This is what I use.

Easy Enchilada Casserole

1 can cream of chicken soup
4 cooked skinless, boneless chicken breasts, chopped
8 oz. sour cream
1/2 cup chopped green onions
3 cups salsa
1 (4 oz.) can diced green chilies
4 cups shredded Monterey Jack cheese
12 (8") flour or corn tortillas

Preheat oven to 350 degrees
In medium bowl, mix soup, chicken, sour cream, & onions
In another bowl, mix salsa & green chile peppers
In lightly greased 9 x 13 baking dish, layer as follows:
4 flour tortillas (cover the bottom of the dish)
1/2 of the chicken mixture
1/2 of the salsa mixture
1-1/2 cups shredded cheese
Repeat layers
Add another layer of 4 tortillas
Top with the remaining 1 cup of cheese
Cover & bake 55 minutes
Uncover & bake another 5 minutes until cheese melts
Let stand 5 minutes before cutting
Serve & enjoy!

Sour cream chicken tacos

I call these tacos, but they are rolled/wrapped more like enchiladas. This is a personal favorite in my home

Ingredients
1/2 lb. canned tomatoes, drained
1 small white onion, halved
1 clove garlic, peeled
1/2 - 3/4 teaspoon coarse salt
1/3 cup vegetable oil
1 cup cooked chicken meat, shredded, salted, kept warm [recipe below]
1 small green chili, preferably jalapeno, roasted, seeded and cut into strips
1/2 cup sour cream
8 flour tortillas
flat leaf parsley or cilantro for granish

Method
Preheat the oven to 375
Puree tomatoes, half of the onion, garlic and salt with a stick blender [or in a blender or food processor] Heat 1 1/2 tablespoons of the oil in a skillet. Add shredded chicken; cook and stir over medium high heat until it starts to brown, about 2 minutes. Add 1/2 cup of the tomato puree and the chili strips and continue cooking until almost dry. Remove to a plate, set aside, and keep warm.

Heat 1 tablespoon of oil in the skillet; fry the rest of the puree over fairly high heat, about 3 minutes.
Remove from the heat and stir in the sour cream. Set sauce aside and keep warm.

Heat the tortillas [I use one of the burners on my gas stove, turning them with long tongs, and watching
them carefully] just until warm. Mince the remaining onion half.

Put a little bit of the chicken filling in the middle of each of the tortillas, roll them up, and place them
side by side in an oven proof serving dish, or on a jelly roll pan. Pour the sauce down the center of the tacos. Bake about 10 minutes or until heated through. Serve garnished with the minced onion and a sprig or finely chopped parsely or cilantro.

Shredded Chicken
[makes 1 cup, enough for 8 tacos]

Ingredients
1 whole chicken breast
1 can [13.75 oz.] chicken broth
freshly ground black pepper
1 bay leaf
coarse salt

Method
Put the chicken breast, the broth, pepper [to taste] and the bay leaf in a saucepan; add water to cover. Heat to boil, reduce heat and simmer for 20 minutes. Turn off the heat and leave to cool in the broth. Remove skin and bones and shred meat by pulling it apart with your fingers. Save broth for another use [if desired]. Season the meat well with the salt and keep warm.