Sour Cream Chicken Enchilada Casserole

Who’s ready for a reel splurge? And we ain’t talking about any ordinary meal, folks, we’re talking about the grand, delicious, and totally heavyweight Sour Cream Chicken Enchilada Casserole. This is a dish that shouts “fiesta” and demands you respond back with a “siesta”. We’re talking about simple but rich flavors wrapped in an inviting cheesy blanket, smothered with tangy sour cream, tantalizing spices, and succulent shredded chicken. This is a dish for those weekends when you’re feeling fancy, perfect for gathering the family together, or even when you need to impress some guests.

The Sour Cream Chicken Enchilada Casserole is sure to become the sultry new staple in your cookbook, loved by every family member and adored by every guest. Give it a try, and you won���t regret the culinary journey this dish will take you on.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6 servings
• Yield: 1 casserole

Without further ado, let’s rock and roll! Here’s how to make this scrumptious casserole step by step.

Ingredients & Equipment You’ll Need

• 2 cups shredded chicken
• 10 small corn tortillas
• 1/2 cup onion, chopped
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese
• 1 can green chili enchilada sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Equipment

• 1 large baking dish
• 1 large mixing bowl

How To Make Sour Cream Chicken Enchilada Casserole

1. First things first, preheat your oven to 375��F (190��C) and grease your baking dish.
2. In a large bowl, combine shredded chicken, chopped onion, one cup of cheese, and sour cream. Add salt and black pepper, mix well.
3. Lay half the tortillas in the bottom of the prepared dish, then spread half the chicken mixture on top, and cover it with half the enchilada sauce.
4. Repeat these layers once, top the casserole with the remaining cheese, and pop it in the oven.
5. Bake for about 30 minutes until it is bubbly and cheese is nicely golden, let it cool a bit and serve hot!

Tips For The Best Results

• Use fresh tortillas for a better taste and texture.
• Shred your own cheese – pre-shredded cheese has anti-caking agents that affect the melting process.

Storage Tips

• Store in the fridge in an airtight container for up to 4 days.
• Freeze it for up to 3 months, but make sure to reheat it thoroughly before serving.

Frequently Asked Questions

Q: Can I use low-fat sour cream?
A: Yes, absolutely! You can use low-fat sour cream to make the recipe lighter.

Q: Is it possible to make it in advance?
A: Yes, you can prep the casserole a day before, refrigerate it and just pop it in the oven when you’re ready.

Q: Can I use flour tortillas instead of corn?
A: If you prefer, yes you can, but it might alter the flavor a bit.

Q: I don’t have green chili enchilada sauce, any substitutes?
A: You can mix a can of diced green chilies with a can of cream of mushroom soup.

Q: How can I make it a bit more spicy?
A: Add some chopped jalapenos or some red chili flakes.

Nutritional Facts of Sour Cream Chicken Enchilada Casserole

This dish approximately contains 457 kcal, 25g Protein, 27g Fat, 28g Carbohydrates per serving.

In conclusion, as you have seen, Sour Cream Chicken Enchilada Casserole is ridiculously easy to make. Bursting with flavor, loaded with cheese, this dish has won a lot of hearts and rest assured, it will win yours too. Serve it with some salsa and guacamole on the side, maybe make some Spanish rice to complete the meal. Remember, eat responsibly but no one’s stopping you from licking the plate clean!