Description
Introducing a masterpiece; the Sour Cream Chicken Enchilada Casserole. Imagine layers of tender chicken embraced by a sour cream sauce, nestled between tortillas. What awaits you? A delightful blend of Tex-Mex flavors enhanced by the perfect combination of mozzarella and cheddar cheeses. This dish not only exudes but is also incredibly simple to make taking just 30 minutes of your time. It’s an invitation from the heart to savor comfort and relish in the joy of deliciousness. Why not explore this recipe today? Uncover a family favorite that is certain to become a cherished tradition at your dining table.
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 9×13 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
Tortilla: Instead of regular tortillas go for certified gluten-free corn tortillas or gluten-free taco-sized flour tortillas as the base. These options ensure that your casserole stays wonderfully gluten-free.
Flour: Substitute all-purpose flour with a blend of gluten-free flour. This will maintain the consistency of the sauce while adhering to a gluten-free diet.
Broth: Make sure to use chicken broth labeled as gluten-free. Some broths may contain gluten for thickening purposes so it’s essential to check the label.
By incorporating these adjustments you can create a version of the Sour Cream Chicken Enchilada Casserole that is suitable for everyone to enjoy regardless of their dietary restrictions.
- Prep Time: 15 MINUTES
- Cook Time: 15 MINUTES
