Sour Cream Chicken Enchilada Casserole

Are you craving a comforting dish that combines the creamy, cheesy goodness of enchiladas with the simplicity of a casserole? Look no further! Our Sour Cream Chicken Enchilada Casserole is the perfect meal for busy weeknights or a cozy weekend dinner. With layers of tender shredded chicken, melty cheese, and flavorful green chiles, this dish is sure to become a family favorite.

Why You’ll Love This Recipe

This casserole is incredibly easy to make, saving you time without sacrificing flavor. It offers a delightful twist on traditional enchiladas by layering the ingredients instead of rolling them, making the preparation a breeze. Plus, it’s a great way to use up leftover chicken!

Kitchen Equipment You’ll Need

• 9×13-inch baking dish
• Medium saucepan
• Mixing spoon or whisk
• Measuring cups and spoons
• Oven

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 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 4-ounce cans diced green chiles, drained
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons green onions

Instructions

1. Preheat the oven to 375°F for flour tortillas or 350°F for corn tortillas.
2. Melt the butter in a medium saucepan over medium heat. Stir in the flour, then add the chicken broth all at once. Cook, stirring constantly, until the mixture thickens and bubbles.
3. Stir in the sour cream, cumin, salt, pepper, and green chiles. Cook until the mixture starts to bubble, but avoid boiling. Set aside.
4. Grease a 9×13-inch baking dish.
5. Arrange 6 tortillas on the bottom of the baking dish, slightly overlapping them.
6. Spread the shredded chicken over the tortillas. Sprinkle with 1 cup of mozzarella cheese, then pour half of the sour cream sauce over the cheese layer.
7. Place the remaining 6 tortillas on top of the chicken and sauce layer.
8. Top with the remaining sour cream sauce, followed by the remaining mozzarella and cheddar cheese.
9. Bake for 15 minutes, or until the cheese is melted and bubbly.
10. Garnish with green onions and serve warm.

Tips for Success

• For added flavor, use smoked chicken or add a dash of smoked paprika to the sauce.
• To save time, use rotisserie chicken from your local store.

Additional Tips or Variations

• Feel free to add black beans or corn to the chicken layer for extra texture and flavor.
• For a spicier kick, include jalapeños or a dash of your favorite hot sauce.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 30g | Carbohydrates: 25g | Fat: 28g

Frequently Asked Questions (FAQ)

Can I make this casserole ahead of time?
Yes, you can assemble the casserole and refrigerate it for up to one day before baking. Just add an extra 5-10 minutes to the baking time.

Can I freeze this casserole?
Absolutely! Cover it tightly with foil and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Conclusion

We hope you enjoy making and savoring this Sour Cream Chicken Enchilada Casserole as much as we do! It’s a delightful dish that’s perfect for any occasion. If you try this recipe, we’d love to hear about your experience. Feel free to share your version and any tweaks you made. Happy cooking!