Description
This Sour Cream Chicken Enchilada Casserole is a creamy and flavorful twist on classic enchiladas. Layers of shredded chicken, sour cream, and gooey cheese come together in a delicious baked dish that’s perfect for a comforting family dinner.
Ingredients
For the Chicken Mixture:
- 3 cups cooked shredded chicken
- 2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- 1 (4-ounce) can diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup chopped fresh cilantro (optional)
- Salt and black pepper to taste
For Assembly:
- 2 cups shredded Monterey Jack cheese
- 10 small flour tortillas, cut into quarters
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix the Sauce: In a large bowl, combine sour cream, cream of chicken soup, green chiles, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Combine Chicken and Cheese: Add shredded chicken and 1 cup of cheese to the sauce, mixing well.
- Layer: Spread some of the mixture in the baking dish. Layer with tortilla quarters, then chicken mixture. Repeat layers and top with remaining cheese.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for 10-15 minutes until bubbly and golden.
- Serve: Garnish with cilantro before serving, if desired.
Notes
- For a quick option, use rotisserie chicken.
- Make it gluten-free by using corn tortillas.
- Add heat with hot sauce or jalapeños.
