Sour Cream Chicken Enchilada Casserole

Short Description

Sour Cream Chicken Enchilada Casserole is a comforting, creamy dish that brings together tender chicken, tangy sour cream, and melted cheese, all layered between soft flour tortillas. This casserole simplifies the traditional enchilada by eliminating the need for rolling, making it an ideal choice for busy weeknights.

Why You’ll Love This Recipe

• Effortless Preparation: Layering ingredients instead of rolling tortillas saves time without compromising flavor.

• Family-Friendly: Mild flavors and creamy texture appeal to both adults and children.

• Versatile: Easily adaptable with different proteins or additional vegetables.

• Make-Ahead Convenience: Can be assembled in advance and baked when ready to serve.Allrecipes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups cooked, shredded chicken

• 1 can (10 oz) green enchilada sauce

• 1 cup sour cream

• 1 can (4 oz) diced green chiles

• 2 cups shredded Monterey Jack cheese

• 8 small flour tortillas

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and pepper, to taste

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Prepare Filling: In a mixing bowl, combine the shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix until well combined.

3. Assemble Casserole:

   • Place a layer of flour tortillas at the bottom of the prepared baking dish, overlapping as necessary.

   • Spread a portion of the chicken mixture over the tortillas.

   • Sprinkle a layer of shredded Monterey Jack cheese over the chicken mixture.

   • Repeat the layers until all ingredients are used, ending with a layer of cheese on top.The Pioneer Woman

4. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

5. Serve: Allow the casserole to rest for 5 minutes before serving.

Servings and Timing

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 35-40 minutes

• Total Time: 50-55 minutes

Variations

• Protein Alternatives: Substitute chicken with cooked ground beef or turkey.

• Vegetarian Option: Replace chicken with black beans and corn for a meatless version.

• Spice Level: Add chopped jalapeños or a dash of hot sauce for extra heat.

• Cheese Choices: Use a blend of cheeses such as cheddar, pepper jack, or a Mexican cheese blend.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.

• Freezing: Freeze the assembled, unbaked casserole for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas can be used for a more traditional enchilada flavor.

Is it necessary to cook the chicken before assembling the casserole?

Yes, the chicken should be cooked and shredded prior to assembling the casserole.

Sour Cream Chicken Enchilada Casserole

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Gluten Free

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Description

Sour Cream Chicken Enchilada Casserole is a creamy, cheesy, flavor-packed comfort dish layered with tender chicken, tangy green enchilada sauce, and gooey Monterey Jack cheese. This easy weeknight dinner is perfect for feeding the family, delivering all the bold Tex-Mex flavors of enchiladas in a fuss-free casserole form.

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Ingredients

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Instructions

• Preheat oven to 350°F (175°C).

• In a bowl, combine shredded chicken, sour cream, green chiles, garlic powder, onion powder, and half the cheese. Season with salt and pepper.

• Cut tortillas in halves or quarters for layering.

• Lightly grease a 9×13-inch baking dish. Spread a thin layer of green enchilada sauce on the bottom.

• Layer tortillas, chicken mixture, and sauce in the dish, repeating until all ingredients are used. Top with remaining enchilada sauce and cheese.

• Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until bubbly and golden.

• Let rest for 5–10 minutes before slicing.

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Notes

• Add a sprinkle of chopped cilantro, green onions, or jalapeños for extra flavor.

• For a spicier version, use medium or hot green enchilada sauce.

• Swap in corn tortillas for a gluten-free option.