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Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole
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Sour Cream Chicken Enchilada Casserole is a comforting, creamy, and cheesy baked dish that combines tender shredded chicken, tangy sour cream, smoky enchilada sauce, and a blend of melted cheddar and Monterey Jack cheeses. This versatile casserole layers soft tortillas with flavorful sauce and cheese, making it an effortless, family-friendly meal perfect for weeknights or cozy gatherings.

Ingredients

Scale

Main Ingredients

  • 3 cups cooked, shredded chicken breast or thighs
  • 1 cup sour cream
  • 1 cup red enchilada sauce
  • 8–10 corn or flour tortillas
  • 1 ½ cups shredded cheddar cheese
  • 1 ½ cups shredded Monterey Jack cheese

Aromatics and Spices

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika

Optional Extras

  • ½ cup chopped green chilies
  • ½ cup black beans
  • ½ cup corn kernels
  • Diced jalapeños or chipotle peppers (for spicy twist)
  • Additional cheese (mozzarella, pepper jack, or queso fresco for extra cheesy option)
  • Green salsa verde (to substitute red enchilada sauce for green enchilada sauce variation)

Instructions

  1. Prepare the Chicken: Cook chicken breasts or thighs by boiling, baking, or using a rotisserie chicken for convenience. Once cooked, shred the chicken into bite-sized pieces to form the casserole’s protein base.
  2. Sauté Aromatics: In a skillet over medium heat, sauté the chopped onions and minced garlic until softened and fragrant, about 3-5 minutes. This process enhances the flavor foundation for the sauce.
  3. Mix the Sauce: In a medium bowl, combine sour cream, red enchilada sauce, ground cumin, chili powder, and paprika. Stir in the sautéed onions and garlic to ensure the sauce is evenly flavorful.
  4. Assemble the Layers: Lightly grease a casserole dish. Begin by layering a portion of tortillas to cover the bottom, then add shredded chicken, spoon over some sauce, and sprinkle a mixture of cheddar and Monterey Jack cheeses. Repeat these layers until ingredients are used up, finishing with a generous layer of cheese on top.
  5. Bake Until Bubbly: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 25-30 minutes or until the cheese is fully melted, bubbly, and golden, and the casserole is heated through.

Notes

  • Warm tortillas slightly before layering to prevent cracking and maintain softness.
  • Reserve some sauce to drizzle on top of the casserole before baking for extra moisture and flavor.
  • Feel free to mix cheeses like mozzarella or pepper jack for a unique flavor profile.
  • Check the casserole early during baking to avoid overcooking and drying out; sour cream helps keep it moist.
  • Allow the casserole to rest for 10 minutes after baking to set, making it easier to serve.

Nutrition

Keywords: Sour Cream Chicken Enchilada Casserole, chicken casserole, cheesy enchilada bake, easy dinner, Mexican casserole, comfort food

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