Are you looking for a dish that brings creamy comfort and bold flavors to the dinner table? If so, look no further than Sour Cream Chicken Enchilada Casserole! This delightful recipe is not just a meal; it’s a hug on a plate that gets everyone excited about dinnertime. Packed with tender chicken, rich sour cream, and layers of gooey cheese, this casserole is sure to become a staple in your home. Interestingly, this dish can also save you time; it’s quick to prepare and makes great use of leftover chicken or rotisserie chicken. It’s a hassle-free way to feed your family a hearty and delicious dinner in no time!
If you love this dish, try pairing it with my popular Beef Enchiladas for a fiesta-themed dinner night! With its ease of preparation and appeal to both kids and adults, you’ll want to whip this casserole up again and again. Let’s dive into what makes sour cream chicken enchilada casserole so special!
What is Sour Cream Chicken Enchilada Casserole?
So, what exactly is Sour Cream Chicken Enchilada Casserole? Well, picture this: layers of corn tortillas, seasoned chicken, and a luscious sour cream sauce all baked to golden perfection. It’s like a Mexican lasagna that can rival any traditional enchilada. The name may sound fancy, but it’s all about bringing comfort food to a whole new level (who doesn’t love a one-dish wonder?). I often like to think of it as “lazy enchiladas” – why roll when you can layer? After all, ‘the way to a man’s heart is through his stomach!’ So why not impress your family (and yourself) and give this casserole a try? I promise you won’t regret it!
Why You’ll Love This Sour Cream Chicken Enchilada Casserole
Sour Cream Chicken Enchilada Casserole is irresistible for several reasons. First, the creamy sauce is the star of the show! It combines sour cream and warm spices to create a rich flavor that perfectly complements the tender chicken and corn tortillas. Second, making this dish at home is a budget-saver; it uses simple, pantry-friendly ingredients that won’t break the bank. Plus, it’s a fantastic way to utilize leftover chicken!
And let’s not forget about the toppings! Topped with oodles of cheese and finished with a sprinkle of fresh cilantro, it’s not just delicious but also eye-catching. If you enjoy this flavorful dish, you may also want to explore my Enchilada Bake for a similar experience. I encourage you to dive into this delicious casserole and see for yourself how easy and satisfying it can be!
How to Make Sour Cream Chicken Enchilada Casserole
Quick Overview
Creating Sour Cream Chicken Enchilada Casserole is a breeze! With its creamy, cheesy, and flavorful layers, you’ll be surprised at how easy it is to bring this dish together. In under an hour, you can have a wholesome meal ready to go! So gather your ingredients and get ready to indulge in a comforting dinner!
Key Ingredients for Sour Cream Chicken Enchilada Casserole
- 3 cups cooked chicken, shredded
- 10-12 corn tortillas
- 1 cup sour cream
- 1 can (10 oz) enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (4 oz) diced green chiles
- 1 small onion, chopped
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional: fresh cilantro for garnish
Step-by-Step Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Prepare the Chicken Mixture: In a bowl, combine the shredded chicken, diced green chiles, chopped onion, garlic powder, cumin, chili powder, and salt and pepper. Mix until everything is well combined.
- Make the Sour Cream Sauce: In a separate bowl, mix together the sour cream and half of the enchilada sauce until smooth.
- Assemble the Casserole:
- In a 9×13 inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom.
- Layer 3-4 corn tortillas over the sauce, overlapping if necessary.
- Spread half of the chicken mixture over the tortillas, followed by a layer of the sour cream sauce.
- Add Cheese: Sprinkle about one cup of the shredded cheese over the sour cream layer.
- Repeat the Layers: Repeat the layers two more times: tortillas, chicken mixture, sour cream sauce, and cheese.
- Final Touch: Top the final layer with the remaining tortillas, enchilada sauce, and finish with the remaining cheese.
- Bake: Place in the oven and bake for 25-30 minutes or until golden and bubbly. Allow it to rest for a few minutes before serving.
What to Serve Sour Cream Chicken Enchilada Casserole With
This casserole pairs wonderfully with a light side salad loaded with fresh veggies, or some Mexican rice for a complete meal. You can even serve it with tortilla chips and salsa for some crunch. A refreshing glass of iced tea or a bubbly soda completes the experience. Whatever you choose, this dish offers versatility and a chance to get creative with your meal!
Top Tips for Perfecting Sour Cream Chicken Enchilada Casserole
- Use Rotisserie Chicken: For even quicker preparation, grab a rotisserie chicken from your local grocery store.
- Spice it Up: If you enjoy a bit of heat, add some diced jalapeños or increase the chili powder in your chicken mixture.
- Make It Ahead: This dish is great for meal prep! Assemble it a day in advance and bake it when you’re ready to eat.
- Cheese Alternatives: Feel free to experiment with different types of cheese; Monterey Jack or Pepper Jack can add a unique twist.
- Avoid Overbaking: Keep an eye on the casserole in the oven to prevent the edges from burning. If you notice it browning too quickly, cover it with aluminum foil until it’s cooked through.
Storing and Reheating Tips
Leftovers? Yes, please! Store any uneaten casserole in an airtight container in the refrigerator for up to three days. To reheat, simply place individual portions in the microwave until warmed through, or reheat in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to retain moisture.
If you wish to freeze it, assemble the casserole (without baking), cover it tightly with plastic wrap and foil, and freeze for up to three months. When you’re ready to bake, thaw it in the refrigerator overnight before cooking as directed.
Now that you’re equipped with all the info you need, why not give this Sour Cream Chicken Enchilada Casserole a shot? Your family will thank you for it, and you might just become everyone’s favorite chef! Happy cooking!
Sour Cream Chicken Enchilada Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, combine shredded chicken, diced green chiles, chopped onion, garlic powder, cumin, chili powder, salt, and pepper. Mix well.
- In a separate bowl, mix together sour cream and half of the enchilada sauce until smooth.
- Spread a thin layer of the remaining enchilada sauce on the bottom of a 9x13 inch baking dish.
- Layer 3-4 corn tortillas over the sauce, overlapping if necessary.
- Spread half of the chicken mixture over the tortillas, followed by a layer of the sour cream sauce.
- Sprinkle about one cup of the shredded cheese over the sour cream layer.
- Repeat the layers two more times: tortillas, chicken mixture, sour cream sauce, and cheese.
- Top the final layer with the remaining tortillas, enchilada sauce, and finish with the remaining cheese.
- Place in the oven and bake for 25-30 minutes or until golden and bubbly. Allow it to rest for a few minutes before serving.
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