Sour Cream Chicken Enchilada Casserole – This delicious Sour Cream Chicken Enchilada Casserole combines the best of Mexican flavors creating a mouthwatering TexMex dish. It’s a comforting course that will leave you wanting more. Filled with tender shredded chicken, tangy chilis and a creamy sour cream sauce this casserole guarantees a dining experience in less than an hour.
The moment I first served this Sour Cream Chicken Enchilada Casserole to my family it became a hit! The enticing aroma filled the kitchen as my husband and child eagerly waited for dinner. With each bite they took they couldn’t help help to shower me with compliments savoring the balance of flavors. Since then this casserole has become a favorite in our family and is often requested for special gatherings and celebrations.
What makes this Sour Cream Chicken Enchilada Casserole special?
Enjoy the pleasure of Sour Cream Chicken Enchilada Casserole. An easy fusion of Tex-Mex cuisine that combines creamy sour cream, zesty green chilis, and tender shredded chicken. Topped generously with melted Mexican Fiesta blend shredded cheese this beloved casserole guarantees comfort and satisfaction in every mouthful. You can also get creative in the kitchen by adding your twist with vegetables or spices. It’s great, for planning meals in advance guaranteeing an enjoyable dining experience on weeknights or, during special get-togethers.
What You Need To Make This Sour Cream Chicken Enchilada Casserole Recipe?
Chicken: For this recipe, you have the option of using either cooked and shredded chicken breasts or thighs. If you’re looking for convenience and added flavor rotisserie chicken works great too. It’s also a way to repurpose any leftover chicken into a delicious Tex-Mex feast.
Sour Cream: To achieve a creamy texture in the sauce opt for full-fat sour cream. However, if you prefer an alternative reduced-fat sour cream can be used, although it may slightly affect the consistency.
Cream of Chicken Condensed Soup: The base of the sauce is made with canned cream of chicken soup. While store-bought condensed soup works perfectly fine you can also make your own using chicken stock and a roux made from butter and flour for a wholesome option.
Milk: You can use any type of milk in this recipe. Milk 2% or plant-based alternatives like almond milk or oat milk. The addition of milk helps create a creamy sauce that binds the casserole together.
Chopped Green Chilis: For spiciness in the dish canned green chilis are perfect. However, if you prefer more heat feel free to use jalapenos or fresh green chilis.
Adjust the amount based on how spicy you want it to be.
Mexican Fiesta Blend Shredded Cheese: This cheese blend usually consists of a combination of cheddar Monterey Jack and other types of Mexican-style cheeses. If you can’t find this blend you can use cheddar cheese or a mix of your favorite cheeses to maintain that deliciously gooey and melty finish.
Garlic Powder and Onion Powder: These dried seasonings add depth and flavor to the sauce without the hassle of chopping or sautéing garlic and onions. However if you prefer using fresh ingredients you can substitute them with minced garlic and chopped onions.
Salt and Pepper: Season the sauce according to your taste, with salt and pepper. You can also add seasonings like cumin, chili powder or paprika, for a burst of flavor.
Corn Tortillas: Traditional corn tortillas give enchiladas a unique flavor and texture. If you don’t have corn tortillas on hand you can use flour tortillas as a substitute. To avoid cracking when assembling the enchiladas make sure to warm up the tortillas before layering them.
Steps To Make Sour Cream Chicken Enchilada Casserole:
Step 1: Preheat your oven to 350°F (175°C) so it’s nice and warm for some cheesiness!
Step 2: Grease the bottom of a 9×13 baking dish using stick spray to make sure it’s easy to serve.
Step 3: Start by placing 6 corn tortillas at the bottom of the dish creating a base, for our casserole.
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Now let’s make the mouthwatering sauce:
Step 4: In a mixing bowl combine condensed cream of chicken soup, milk, cream, chopped chilis, garlic powder, onion powder, salt and pepper. Stir everything together until it forms a blended sauce that will make this casserole irresistible.
Step 5: Take half of the shredded chicken. Evenly spread it over the layer of tortillas to ensure every bite is full of tender goodness.
Step 6: Pour half of the creamy sauce over the chicken so that it seeps into every nook and cranny.
Step 7: Sprinkle half of the Mexican Fiesta blend shredded cheese on top because who can resist that cheesy finish?
Now let’s double up on delight with another layer:
Step 8: Repeat steps 3 to 7 to create a layer that will make this casserole absolutely irresistible. Place the casserole dish into the oven that has already been preheated. Let it cook for 40 minutes giving time for the flavors to blend together and the cheese to become irresistibly gooey.
Step 9: Once it’s finished cooking allow it to rest on the countertop for a moment giving the flavors a chance to settle before indulging in this cheesy treat.
Step 10: For an added pop of color and flavor sprinkle chopped onions on top as a garnish.
Step 11: Dive in and relish the combination of tender chicken, zesty chilis and creamy cheese. It’s an explosion of taste that will leave a lasting impression!
Tip:
For a Tex-Mex flavor and to elevate the taste of the Sour Cream Chicken Enchilada Casserole try marinating the shredded chicken in a mixture of lime juice, minced garlic, and your preferred Tex-Mex seasoning. Let it sit for 30 minutes before you assemble the casserole. This easy step will add a tangy and spicy kick, to the chicken taking the flavor to another level.
Frequently Asked Questions:
Can I use flour tortillas instead of corn tortillas?
Sure you can definitely use flour tortillas instead of corn tortillas if that’s your preference. It might change the taste a bit. It’s an option.
Can I prepare this casserole in advance and bake it later?
Absolutely! You can prepare the casserole in advance. Bake it later. Just assemble everything cover it well with plastic wrap or foil and keep it in the refrigerator. When you’re ready to bake it follow the recipe instructions.
Can I add vegetables to the casserole?
Yes you can add vegetables to the casserole. Feel free to personalize the recipe by including bell peppers, onions or even black beans. Not only will this enhance its value but also bring more flavors to the dish. Don’t hesitate to get creative. Make it your own!
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sour Cream Chicken Enchilada Casserole
Ingredients
- 4 cups cooked and shredded chicken
- ½ c. sour cream
- 1 can cream of chicken condensed soup
- ½ c. milk
- 1 can chopped green chilis
- 2 c. Mexican Fiesta blend shredded cheese
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- Salt and pepper to taste
- 12 corn tortillas
Instructions
- Preheat your oven to 350°F (175°C).
- Using a mixing bowl combine the cream condensed cream of chicken soup, milk, diced green chilis, garlic powder, onion powder, salt and pepper. Stir well until the ingredients are thoroughly mixed.
- Take a greased 9x13 baking dish and start by placing a layer of 6 corn tortillas.
- Next evenly spread half of the shredded chicken, over the tortillas.
- Pour half of the mixture over the chicken to ensure it is well coated.
- Sprinkle half of the shredded cheese on top for added flavor and texture.
- Repeat these layers with the remaining 6 tortillas, shredded chicken, creamy mixture and shredded cheese.
- Place the casserole in your preheated oven. Let it bake for 40 minutes until the cheese has melted and turned golden brown with bubbles forming around it.
- Allow some time for the casserole to rest before serving so that it sets properly.
- If desired, garnish with chopped onions to add a touch of freshness and color.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
