Sour Cream Chicken Enchilada Casserole

To make and freeze ahead for an easy dinner. Create each enchilada and wrap in a paper towel and then wrap a piece of aluminum foil around the paper towel. Doing it this way keeps the flour tortilla from getting soggy. Place all of your enchiladas in a gallon size freezer bag, then just grab however many you need for dinner.

Before we dive into the cooking process, let’s gather all the ingredients you’ll need:

For the casserole:

• 2 cups cooked chicken breast, shredded
• 10 flour tortillas
• 1 can (10 ounces) enchilada sauce
• 1 cup sour cream
• 2 cups shredded Monterey Jack or Mexican blend cheese
• 1 can (4 ounces) diced green chilies (optional)
• Salt and pepper to taste

For the garnish:

• Fresh cilantro, chopped
• Diced tomatoes
• Sliced green onions

Instructions:

Step 1: Preheat the oven and prepare the baking dish Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or a small amount of oil.

Step 2: Assemble the casserole layers Spread a thin layer of enchilada sauce on the bottom of the baking dish. Next, place a tortilla on top of the sauce. Layer half of the shredded chicken evenly over the tortilla. Drizzle half of the sour cream over the chicken and sprinkle with a portion of the diced green chilies (if desired). Top it off with a generous amount of shredded cheese. Repeat these layers with the remaining ingredients, ending with a layer of tortilla.

Step 3: Add the remaining enchilada sauce and cheese Pour the remaining enchilada sauce over the top layer of tortilla, ensuring it covers the entire surface. Sprinkle the remaining cheese over the sauce, covering the casserole evenly.

Step 4: Bake to perfection Place the casserole in the preheated oven and bake for 25-30 minutes or until the cheese is melted and bubbly, and the casserole is heated through.

Step 5: Garnish and serve Once the casserole is done baking, remove it from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro, diced tomatoes, and sliced green onions for added freshness and flavor. Slice the casserole into individual servings and serve warm.

Tips and Variations:

1. Protein alternatives: Feel free to use cooked shredded beef or turkey as a substitute for chicken in this recipe.

2. Spice it up: If you prefer a spicier dish, add a sprinkle of chili powder, cayenne pepper, or chopped jalapeños to the layers.

3. Customize with toppings: Get creative with your favorite toppings such as sliced avocado, black olives, or a dollop of guacamole or salsa.

4. Make it vegetarian: Omit the chicken and substitute with your choice of grilled vegetables or vegetarian meat substitutes for a delicious vegetarian option.

Yield: 6

Sour Cream Chicken Enchilada Casserole

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This delightful twist on classic enchiladas combines tender chicken, tangy sour cream, gooey cheese, and zesty enchilada sauce, resulting in a mouthwatering casserole that will leave your taste buds wanting more.

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Ingredients

• 2 cups cooked chicken breast, shredded
• 10 flour tortillas
• 1 can (10 ounces) enchilada sauce
• 1 cup sour cream
• 2 cups shredded Monterey Jack or Mexican blend cheese
• 1 can (4 ounces) diced green chilies (optional)
• Salt and pepper to taste
• For the garnish:
• Fresh cilantro, chopped
• Diced tomatoes
• Sliced green onions

Instructions

• Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick cooking spray or a small amount of oil.
• Spread a thin layer of enchilada sauce on the bottom of the baking dish.
• Place a tortilla on top of the sauce. Layer half of the shredded chicken evenly over the tortilla.
• Drizzle half of the sour cream over the chicken and sprinkle with a portion of the diced green chilies (if using). Add salt and pepper to taste.
• Sprinkle a generous amount of shredded cheese over the sour cream and chicken layer.
• Repeat the layers with the remaining ingredients, ending with a layer of tortilla on top.
• Pour the remaining enchilada sauce over the top tortilla layer, ensuring it covers the entire surface.
• Sprinkle the remaining shredded cheese evenly over the sauce.
• Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
• Remove the casserole from the oven and let it cool for a few minutes.
• Garnish with freshly chopped cilantro, diced tomatoes, and sliced green onions.
• Slice the casserole into individual servings and serve warm.

Notes

• You can use cooked shredded beef or turkey instead of chicken for variety.
• Adjust the spiciness by adding chili powder, cayenne pepper, or jalapeños.
• Customize with your favorite toppings such as sliced avocado, black olives, guacamole, or salsa.
• For a vegetarian option, omit the chicken and use grilled vegetables or vegetarian meat substitutes.

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