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Sour Cream Chicken Enchilada Casserole
Welcome to my kitchen, where we’re whipping up a batch of mouthwatering Sour Cream Chicken Enchilada Casserole. This easy and irresistible comfort food dish is perfect for cozy nights in or family gatherings. Packed with flavorful ingredients and topped with gooey cheese, this casserole is sure to become a staple in your recipe collection.
Why You’ll Love This Recipe
Here’s why Sour Cream Chicken Enchilada Casserole will become your new favorite comfort food:
1. It’s a one-pan wonder, making cleanup a breeze.
2. The combination of tender chicken, creamy sour cream, and zesty enchilada sauce creates a flavor explosion.
3. This dish is perfect for meal prep – make a batch ahead of time and enjoy easy reheatable meals throughout the week.
4. It’s a crowd-pleaser! Even picky eaters will be coming back for seconds.
Ingredients
For this Sour Cream Chicken Enchilada Casserole, you’ll need the following ingredients:
– 2 cups cooked shredded chicken
– 1 can (10 oz) red enchilada sauce
– 1 cup sour cream
– 1 can (4 oz) diced green chilies
– 2 cups shredded Monterey Jack cheese
– 8-10 corn tortillas
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a mixing bowl, combine the shredded chicken, diced onion, minced garlic, green chilies, cumin, salt, and pepper.
3. In another bowl, mix the sour cream and half of the shredded cheese.
4. Spread a thin layer of enchilada sauce on the bottom of the baking dish. Layer with tortillas, chicken mixture, sour cream mixture, and more sauce. Repeat layers, ending with sauce on top.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10 minutes until the cheese is bubbly.
6. Let the casserole rest for 5 minutes before serving.
Serving Suggestions
This Sour Cream Chicken Enchilada Casserole pairs perfectly with a side of Mexican rice, refried beans, or a fresh salad. Top with chopped cilantro, diced avocado, or a dollop of sour cream for added flavor.
Variations and Substitutions
Feel free to customize this recipe to suit your taste preferences. You can swap the chicken for ground beef or black beans for a vegetarian version. Add sliced olives, jalapeños, or corn for extra texture and flavor. Experiment with different types of cheese for a unique twist.
Pro Tips for Success
– To save time, use rotisserie chicken or leftover cooked chicken in this recipe.
– Warm the tortillas before assembling the casserole to prevent them from cracking.
– For a spicier kick, use a hot enchilada sauce or add extra jalapeños.
FAQ
Q: Can I make this casserole ahead of time?
A: Yes! You can assemble the casserole up to a day in advance and bake it when ready to serve.
Q: Can I freeze leftovers?
A: Absolutely! Store any leftover casserole in an airtight container in the freezer for up to 3 months.
Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, you can substitute flour tortillas, but corn tortillas provide an authentic flavor.
Q: How can I make this dish spicier?
A: Add a dash of hot sauce or extra chili powder to amp up the heat.
Q: Can I use Greek yogurt instead of sour cream?
A: While Greek yogurt can be used as a healthier alternative, sour cream provides a richer taste.
Conclusion
Sour Cream Chicken Enchilada Casserole is a comforting and satisfying dish that brings together the flavors of Mexico in one delicious casserole. Whether you’re cooking for a crowd or meal prepping for the week, this recipe is a winner. Get ready to indulge in layers of cheesy, creamy goodness with every bite!
Sour Cream Chicken Enchilada Casserole: Easy and Irresistible Comfort Food
A mouthwatering and easy-to-make comfort food dish packed with tender chicken, creamy sour cream, zesty enchilada sauce, and gooey cheese. Perfect for cozy nights in or family gatherings.
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 2 cups shredded Monterey Jack cheese
- 8-10 corn tortillas
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, combine shredded chicken, diced onion, minced garlic, green chilies, cumin, salt, and pepper.
- In another bowl, mix sour cream and half of the shredded cheese.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish. Layer with tortillas, chicken mixture, sour cream mixture, and more sauce. Repeat layers, ending with sauce on top.
- Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10 minutes until the cheese is bubbly.
- Let the casserole rest for 5 minutes before serving.
