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Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole
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This Sour Cream Chicken Enchilada Casserole is a comforting, creamy, and flavorful layered bake featuring tender shredded chicken, tangy sour cream, zesty enchilada sauce, and melted cheese. Perfect for busy weeknights or family dinners, it’s easy to prepare, family-friendly, and customizable to suit various dietary needs.

Ingredients

Scale

Protein

  • 3 cups cooked shredded chicken (rotisserie chicken recommended)

Dairy & Sauce

  • 1 cup sour cream (or Greek yogurt for a lighter option)
  • 2 cups enchilada sauce (divided)
  • 2 cups shredded cheese (cheddar, Monterrey Jack, or pepper jack)

Base & Layers

  • 8–10 flour tortillas (or corn tortillas for gluten-free version)

Vegetables & Aromatics

  • 1 medium onion, diced
  • 2 cloves garlic, minced

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika

Optional Garnishes

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

Instructions

  1. Prepare the chicken filling: In a skillet over medium heat, sauté the diced onions and minced garlic until fragrant and translucent. Add the shredded chicken along with cumin, chili powder, paprika, and half of the enchilada sauce. Stir well to combine and cook for a few minutes until the mixture is heated through and flavors meld.
  2. Mix the creamy sauce: In a bowl, combine sour cream with the remaining enchilada sauce and stir until smooth. This mixture will add tanginess and moisture between the casserole layers.
  3. Assemble the layers: Lightly grease a casserole dish. Spread a thin layer of the sour cream and enchilada sauce mixture on the bottom of the dish. Place tortillas over the sauce to cover the base. Add a layer of the chicken filling, then sprinkle a portion of shredded cheese on top. Repeat the layering process, ending with a generous layer of shredded cheese on top.
  4. Bake to perfection: Preheat the oven to 375°F (190°C). Place the casserole in the oven and bake for 25-30 minutes, or until the cheese on top is melted, bubbly, and golden brown.
  5. Garnish and serve: Remove the casserole from the oven and let it rest for about 10 minutes to set. Garnish with fresh cilantro, diced avocado, sliced green onions, or a dollop of sour cream before serving.

Notes

  • Use rotisserie chicken to save time and add more flavor.
  • Warm tortillas briefly before layering to prevent cracking and ensure softness.
  • Avoid adding too much sour cream mixture to prevent a soggy casserole.
  • Let the casserole rest after baking to help it set for easier slicing.
  • Double the cheese between layers and on top for extra gooeyness.

Nutrition

Keywords: enchilada casserole, sour cream chicken, Mexican casserole, comfort food, easy family dinner, baked enchiladas

Find it online: https://sophiespace.com/sour-cream-chicken-enchilada-casserole/