Description
A comforting and cheesy Sour Cream Chicken Enchilada Casserole featuring layers of shredded chicken, tortillas, and a creamy sour cream enchilada sauce topped with melted cheddar and Monterey Jack cheeses. Perfect for a hearty family meal with optional garnishes to add fresh, tangy flavors.
Ingredients
Scale
For the Casserole:
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 10 small corn or flour tortillas, cut into strips
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
For the Sour Cream Sauce:
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1/2 cup chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Optional Garnishes:
- Chopped cilantro
- Sour cream
- Chopped green onions
- Sliced jalapeños
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or a bit of butter to prevent sticking.
- Prepare the Sour Cream Sauce: In a medium bowl, whisk together the red enchilada sauce, sour cream, diced green chilies, chicken broth, ground cumin, garlic powder, salt, and pepper until smooth and well combined.
- Assemble the Casserole Layer 1: In the prepared baking dish, layer half of the tortilla strips evenly on the bottom. Top this with half of the shredded chicken, then pour half of the sour cream sauce evenly over the chicken. Sprinkle half of the shredded cheddar and Monterey Jack cheeses on top.
- Assemble the Casserole Layer 2: Repeat the layering process by adding the remaining tortilla strips, followed by the rest of the shredded chicken, the remaining sour cream sauce, and finish with the remaining shredded cheeses.
- Bake the Casserole: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for another 10 to 15 minutes, or until the cheese is melted, bubbly, and the casserole is thoroughly heated through.
- Garnish and Serve: Allow the casserole to cool for a few minutes after baking. Garnish with chopped cilantro, additional sour cream, chopped green onions, or sliced jalapeños according to your preference. Serve hot and enjoy!
Notes
- Using rotisserie chicken is a convenient and flavorful shortcut for the shredded chicken.
- You can use either corn or flour tortillas based on your preference.
- Be cautious with salt as the enchilada sauce and cheeses already contain salt.
- For a spicier dish, add extra jalapeños or use a hot enchilada sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
