When comfort food meets convenience, magic happens. This Sour Cream Chicken Enchilada Casserole is everything you’ve ever wanted in a hearty, home-cooked meal. Creamy, cheesy, and bursting with flavor, this casserole is perfect for busy weeknights, casual family gatherings, or potlucks. With simple ingredients and easy assembly, it’s a dish you’ll turn to again and again.
Why You’ll Love This Recipe
This casserole is perfect for anyone looking for a flavorful, satisfying meal with minimal effort. Whether you’re a busy parent, a beginner cook, or someone who just loves Tex-Mex-inspired dishes, this recipe is sure to become a household favorite. The layers of tender chicken, creamy sauce, and melty cheddar cheese make this a dish everyone will enjoy. Plus, it’s a great way to use up leftover chicken!
Let’s dive into the details of how to make this delicious casserole, along with tips, variations, and storage suggestions.
Ingredients
Here’s what you’ll need to whip up this comforting casserole:
- 4 cups diced cooked chicken (rotisserie or leftover chicken works great)
- 1 can cream of chicken soup
- 8 oz. (1 cup) sour cream
- 2/3 cup milk
- 1 (4 oz.) can diced green chiles (or substitute with fresh green chiles)
- 2 tablespoons dried minced onion
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 12 corn tortillas
- 2-3 cups shredded cheddar cheese
Kitchen Equipment You’ll Need
To make this casserole, gather the following tools:
- A large mixing bowl
- A greased 9×13 baking dish
- A spatula or spoon for mixing
- Measuring cups and spoons
- An oven preheated to 350°F (175°C)
Directions
Step 1: Prepare the Sauce
In a large bowl, combine the cream of chicken soup, sour cream, milk, diced green chiles, minced onion, garlic powder, salt, and pepper. Mix until smooth and well blended.
Step 2: Layer the Casserole
- In the greased baking dish, lay down 6 corn tortillas to form the base layer.
- Spread 3 cups of diced chicken evenly over the tortillas.
- Pour half of the prepared sauce over the chicken and spread it out evenly.
- Sprinkle half of the shredded cheddar cheese on top.
Step 3: Repeat the Layers
- Add another layer of 6 corn tortillas.
- Spread the remaining chicken, sauce, and cheese in the same order.
Step 4: Bake
Bake in the preheated oven for 30-40 minutes, or until the casserole is golden brown and bubbling. Let it cool for 5 minutes before serving.
Tips and Tricks
- Shortcut for Chicken: Use rotisserie chicken for a quick and easy option. If you’re starting from scratch, cook and shred chicken breasts or thighs.
- Cheese Choices: While cheddar is a classic choice, you can swap it for Monterey Jack, Colby Jack, or even Pepper Jack for a spicier kick.
- Make It Spicy: Add a teaspoon of chili powder or cayenne pepper to the sauce for an extra layer of heat.
- Healthier Version: Opt for low-fat sour cream and reduced-fat cheese to lighten the dish.
- Gluten-Free: Ensure the cream of chicken soup you use is gluten-free, and you’ve got a gluten-free meal.
Recipe Variations
- Vegetarian Option: Replace the chicken with black beans, corn, and sautéed veggies like bell peppers and onions.
- Beef Enchilada Casserole: Substitute the chicken with cooked ground beef seasoned with taco seasoning.
- Breakfast Twist: Use scrambled eggs and breakfast sausage instead of chicken, and add a sprinkle of cilantro.
Storage and Reheating
- Refrigerator: Store leftover casserole in an airtight container for up to 3 days.
- Freezer: This casserole freezes beautifully. Wrap individual portions in foil and place them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm leftovers in the oven at 350°F (175°C) for 15-20 minutes or microwave until heated through.
Pairing Suggestions
This casserole pairs perfectly with:
- Sides: A simple green salad, Spanish rice, or refried beans.
- Drinks: Try it with a margarita, a cold beer, or sparkling water with lime for a refreshing balance.
- Toppings: Garnish with chopped cilantro, sliced jalapeños, or a dollop of guacamole for extra flavor.
FAQ
Can I make this casserole ahead of time?
Absolutely! Assemble the casserole up to a day in advance, cover it tightly, and store it in the refrigerator. Bake it just before serving.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas, but keep in mind that they will have a slightly different texture and may become softer during baking.
What can I use instead of cream of chicken soup?
You can make your own by whisking together 1 cup of chicken broth, ½ cup of milk, and 2 tablespoons of flour over medium heat until thickened. Season to taste.
Can I add more vegetables?
Certainly! Add sautéed bell peppers, onions, or spinach for extra nutrition and flavor.
Conclusion
This Sour Cream Chicken Enchilada Casserole is the ultimate comfort food that’s easy to make and guaranteed to impress. Whether you’re feeding a crowd or meal prepping for the week, this recipe is a winner.
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