Sour Cream Chicken Enchilada Casserole – Delight in the flavors of our Sour Cream Chicken Enchilada Casserole. This mouthwatering Tex-Mex dish brings together chicken, a creamy sour cream sauce, and gooey melted cheese all nestled between corn or flour tortillas. With a prep time of 15 minutes and a cook time of 15 minutes, this casserole is the perfect choice for dinner seamlessly blending American and Mexican cuisines. Let’s dive into this treat that is bound to become a family favorite.
I can still vividly recall the occasion when I prepared this Sour Cream Chicken Enchilada Casserole for my loved ones. The enticing aroma of melting cheese permeated through the kitchen beckoning everyone to gather around the table. The sparkle in my husband’s eyes, as he savored the bite, was priceless. Even my choosy child couldn’t resist indulging. It was a moment filled with contentment knowing that such a simple recipe could create heartwarming memories. From then on this dish has become a star, on our dining table uniting us with its comforting flavors and cherished moments.
What makes this Sour Cream Chicken Enchilada Casserole unique?
Experience the comfort of our Sour Cream Chicken Enchilada Casserole, where tender shredded chicken harmonizes with a sour cream sauce enveloped within layers of corn or flour tortillas. The combination of melted mozzarella and cheddar cheeses creates a sensation in the taste buds providing an experience of double cheese goodness that is both satisfying and unforgettable. What makes this casserole truly unique is its ability to effortlessly blend elegance and simplicity. It’s a masterpiece that captures the essence of Tex-Mex tradition while embracing modern ease all achieved in just 30 minutes.
What You Need To Make This Sour Cream Chicken Enchilada Casserole Recipe?
Shredded Chicken Breasts: Save time by using cooked shredded chicken or take a more personalized approach by preparing your own. Get creative with seasonings to add a variety of flavors to the casserole.
Corn or Taco Size Flour Tortillas: For a slightly chewy texture go for corn tortillas. If you prefer a heartier bite opt for taco-size flour tortillas. Corn tortillas give that traditional feel while flour tortillas add substance to each layer.
Mozzarella and Cheddar Cheese: Make your cheese blend just right by adjusting the ratio of mozzarella to cheddar based on how creamy and sharp you want it. Mixing sharp cheddar cheeses creates a flavor combination that adds richness and complexity to the casserole.
Butter and All Purpose Flour: These ingredients form the foundation of the creamy sauce that envelops the casserole. Whisk together butter and flour until smooth creating a roux that ensures both consistency and flavor in the sauce.
Chicken Broth: Gradually incorporate chicken broth into the roux for a silky smooth sauce bursting with flavor. If you want control over saltiness opt for low-sodium broth.
Sour Cream: Indulge in creaminess, by adding cream to the sauce elevating both texture and taste. Make sure the sour cream is at room temperature so it doesn’t curdle when you add it to the sauce.
Cumin, Salt, and Pepper: Cumin adds an earthy flavor to the sauce making the overall taste more delightful. Salt and pepper are essential for seasoning enhancing the flavors of each layer in the casserole.
Diced Green Chiles: These canned chiles bring a heat and tangy kick making the sauce more complex. Remember to drain them to avoid moisture in the casserole.
Shredded Cheddar Cheese: Add a layer of cheddar cheese on top of the casserole for a satisfying golden crust. Experiment with types of cheddar to customize its flavor according to your preference.
Green Onions: Fresh green onions act as a garnish offering a refreshing contrast, to the flavorful casserole. Finely chop them for a distributed burst of flavor and visual appeal.
Steps To Make Sour Cream Chicken Enchilada Casserole:
Step 1: Preheat your oven to 375 degrees Fahrenheit (if using flour tortillas) or 350 degrees Fahrenheit (if using corn tortillas).
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Step 2: In a saucepan melt the butter. Mix in the flour. Gradually add the chicken broth while stirring constantly until the mixture thickens and starts to bubble.
Step 3: Add the cream, cumin, salt, pepper, and drained green chiles to the sauce. Let it gently simmer without boiling. Set aside the sauce for later use.
Step 4: To prevent sticking grease a 9×13 baking dish with a layer of oil or cooking spray.
Step 5: Arrange 6 tortillas on the bottom of the dish slightly overlapping each other for coverage.
Step 6: Evenly spread shredded chicken over the tortillas. Top it with 1 cup of mozzarella cheese. Pour half of the prepared sour cream sauce over this layer of cheese.
Step 7: Place another layer of the remaining 6 tortillas on top of the chicken and sauce.
Step 8: Pour all remaining cream sauce over these tortillas. Generously sprinkle them with both mozzarella and cheddar cheeses.
Step 9: Bake in your preheated oven for 15 minutes until the cheeses are melted and the casserole is thoroughly heated.
Step 10: Out of the oven garnish with chopped green onions to add a fresh burst of flavor.
Tip:
If you desire more flavor to the shredded chicken, marinate it in lime juice, minced garlic, and a sprinkle of smoked paprika. Do this before incorporating the chicken into the casserole. This simple step not just gives the chicken a tang but also presents a touch of smoky essence that perfectly complements the creamy components of this dish.
Frequently Asked Questions:
Can I use rotisserie chicken for this recipe?
Sure using rotisserie chicken, in this recipe is a great idea! It adds a depth of flavor. Just shred the chicken. Follow the recipe instructions as usual.
Can I prepare this casserole in advance?
Absolutely! You can definitely prepare this casserole ahead of time. Simply assemble it without baking cover it tightly and refrigerate. When you’re ready to enjoy it bake it as directed and if needed give it a few minutes in the oven.
Can I freeze leftovers?
Yes, you can freeze any leftover portions of the casserole. Make sure to thaw them in the refrigerator before reheating them either in the oven or microwave.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sour Cream Chicken Enchilada Casserole
Ingredients
- 3 cups shredded chicken breasts
- 12 corn or taco-size flour tortillas
- 2 cups mozzarella cheese divided
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 2 4- ounce cans diced green chiles drained
- 1 1/2 cups shredded cheddar cheese
- 2 tbsp. green onions
Instructions
- Preheat your oven to 375°F if using flour tortillas or 350°F for corn tortillas.
- In a saucepan melt the butter. Stir in the flour until it forms a smooth mixture.
- Gradually add the chicken broth while stirring constantly until the mixture thickens and starts to bubble.
- Then add cream, cumin, salt, pepper and drained green chiles. Allow it to gently simmer without boiling. Set it aside for now.
- Grease a baking dish that measures 9x13 inches.
- Arrange 6 tortillas on the bottom of the dish slightly overlapping them.
- Evenly spread shredded chicken on top of the tortillas followed by 1 cup of mozzarella cheese. Pour half of the prepared sour cream mixture over this layer.
- Place the remaining 6 tortillas on top of this mixture.
- Pour the remaining sour cream mixture over these tortillas. Sprinkle with the rest of the mozzarella and cheddar cheeses.
- Bake for 15 minutes until both cheeses have melted and heated through.
- Before serving garnish with chopped onions.
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!
