Sour Cream Chicken Enchilada Casserole

If you’re looking for a comforting and satisfying meal that’s easy to prepare, this Sour Cream Chicken Enchilada Casserole is the perfect choice. With its creamy and cheesy layers, it’s sure to become a family favorite. This casserole combines the rich flavors of shredded chicken, sour cream, and Mexican cheeses, all nestled between layers of tender corn tortillas. Let’s dive into how you can make this delectable dish in your own kitchen.

Ingredients:

• 4 cups chicken, cooked and shredded
• ½ cup sour cream
• 1 can cream of chicken condensed soup
• ½ cup milk
• 1 can chopped green chilis
• 2 cups Mexican Fiesta blend shredded cheese
• 1 tsp garlic powder
• 2 tsp onion powder
• Salt and pepper to taste
• 12 corn tortillas

Instructions:

FIRST STEP:
Preheat your oven to 350°F (175°C). Lightly spray the bottom of a 9 x 13-inch baking dish with non-stick spray to prevent sticking.

SECOND STEP:
Layer 6 tortillas evenly at the bottom of the prepared baking dish. In a mixing bowl, combine the cream of chicken soup, milk, sour cream, chopped green chilis, salt, pepper, garlic powder, and onion powder. Stir until well mixed.

THIRD STEP:
Spread half of the shredded chicken evenly over the layer of tortillas. Pour half of the creamy mixture over the chicken, making sure it’s distributed evenly.

FOURTH STEP:
Sprinkle half of the shredded Mexican Fiesta cheese over the top. Repeat the layering process: add another 6 tortillas, the remaining chicken, the remaining creamy mixture, and the remaining cheese.

FIFTH STEP:
Bake in the preheated oven for 40 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden. Once baked, let the casserole rest for a few minutes before serving. Garnish with chopped green onions if desired.

Serving and Storage Tips:

Serving Tips

1. Garnish for Extra Flavor: After baking, garnish the casserole with chopped green onions, fresh cilantro, or a dollop of sour cream to add a burst of flavor and a touch of freshness.
2. Side Dishes: Serve the casserole with traditional Mexican sides such as Mexican rice, refried beans, or a crisp green salad. You can also add some salsa, guacamole, or sliced jalapeños for an extra kick.
3. Portion Control: Use a sharp knife or a spatula to cut the casserole into even portions for easy serving. This dish is rich and hearty, so small to medium-sized servings are usually sufficient.
4. Accompaniments: Complement the meal with a side of tortilla chips or a warm, crusty bread for dipping into the creamy sauce.

Storage Tips

1. Cooling: Allow the casserole to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
2. Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure the container is sealed well to maintain freshness.
3. Freezing: To freeze, wrap the casserole tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. For best results, freeze individual portions if possible.
4. Reheating: To reheat, thaw the casserole in the refrigerator overnight if frozen. Heat it in the oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also reheat individual portions in the microwave, though the texture may be less optimal compared to oven reheating.
5. Avoid Overcooking: When reheating, check frequently to ensure that the casserole does not dry out. Adding a splash of milk or broth before reheating can help maintain moisture.

With these serving and storage tips, you can enjoy your Sour Cream Chicken Enchilada Casserole at its best and keep leftovers fresh and delicious for later meals.

Variations:

This Sour Cream Chicken Enchilada Casserole is versatile and can be customized to suit various tastes and dietary preferences. Here are some tasty variations to consider:

1. Spicy Chicken Enchilada Casserole

• Ingredients:
  • 1 can diced jalapeños or green chilies
  • 1 tsp cayenne pepper or hot sauce
  • 1 cup spicy Mexican blend cheese
• Details: Add diced jalapeños or a dash of cayenne pepper to the creamy mixture for a spicy kick. Substitute regular shredded cheese with a spicy Mexican blend to enhance the heat.

2. Vegetarian Enchilada Casserole

• Ingredients:
  • 2 cups cooked black beans or pinto beans
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup chopped bell peppers (any color)
  • 1 cup diced tomatoes
• Details: Omit the chicken and substitute with beans, corn, bell peppers, and tomatoes. This variation is perfect for vegetarians and adds a vibrant mix of vegetables.

3. Southwestern Enchilada Casserole

• Ingredients:
  • 1 cup cooked quinoa or brown rice
  • 1 cup chopped green bell peppers
  • 1 cup black olives, sliced
  • 1 tsp cumin
• Details: Incorporate quinoa or brown rice for added texture and nutrition. Mix in chopped green bell peppers and sliced black olives. Season with cumin for a southwestern twist.

4. Creamy White Chicken Enchilada Casserole

• Ingredients:
  • 1 can of cream of mushroom soup (instead of cream of chicken)
  • 1 cup heavy cream (instead of milk)
  • 1 cup Monterey Jack cheese (instead of Mexican blend)
• Details: For a richer and creamier casserole, use cream of mushroom soup and replace the milk with heavy cream. Substitute with Monterey Jack cheese for a milder flavor.

5. Low-Carb Enchilada Casserole

• Ingredients:
  • 12 low-carb tortillas (or use thinly sliced zucchini as a substitute)
  • 1 cup Greek yogurt (instead of sour cream)
  • 1 cup reduced-fat cheese
• Details: Use low-carb tortillas or substitute with thinly sliced zucchini to reduce carbs. Replace sour cream with Greek yogurt and use reduced-fat cheese for a lighter option.

6. BBQ Chicken Enchilada Casserole

• Ingredients:
  • 1 cup BBQ sauce (mixed with the creamy mixture)
  • 1 cup shredded cheddar cheese (instead of Mexican blend)
  • 1 cup cooked, shredded chicken tossed in BBQ sauce
• Details: Mix BBQ sauce into the creamy mixture and toss the shredded chicken with additional BBQ sauce for a smoky, sweet flavor. Substitute shredded cheddar cheese for a tangy twist.

7. Mexican Lasagna Enchilada Casserole

• Ingredients:
  • Use flour tortillas instead of corn
  • Layer with a mix of black beans, corn, and ground beef or turkey
  • Add layers of salsa between tortilla layers
• Details: Substitute corn tortillas with flour tortillas and add layers of black beans, corn, and seasoned ground beef or turkey. Include salsa between the layers for added flavor and moisture.

8. Chicken and Spinach Enchilada Casserole

• Ingredients:
  • 1 cup fresh spinach, chopped
  • 1 cup cooked, shredded chicken
  • ½ cup feta cheese (mixed with the shredded cheese)
• Details: Incorporate fresh spinach into the casserole for added nutrition. Mix feta cheese with the shredded cheese for a unique flavor combination.

These variations offer something for everyone, from those who enjoy a bit of spice to those seeking a vegetarian or low-carb option. Feel free to experiment and tailor the recipe to your preferences!

FAQs:

1. Can I use pre-cooked rotisserie chicken for this recipe?
   • Yes, pre-cooked rotisserie chicken is a great option. Simply shred the chicken and use it in place of homemade shredded chicken to save time.
2. Can I make this casserole ahead of time?
   • Absolutely! You can prepare the casserole a day in advance. Assemble the casserole, cover it tightly, and refrigerate. Bake it just before serving. If frozen, thaw overnight in the refrigerator and bake as directed.
3. Can I freeze leftovers?
   • Yes, you can freeze leftovers. Allow the casserole to cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight freezer-safe container. It will keep in the freezer for up to 2-3 months.
4. How do I reheat frozen casserole?
   • Thaw the casserole in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 20-30 minutes, or until heated through. You can also reheat individual portions in the microwave.
5. Can I use flour tortillas instead of corn tortillas?
   • Yes, you can use flour tortillas if you prefer. Just keep in mind that the texture and flavor of the casserole may differ slightly from using corn tortillas.
6. Can I use a different type of cheese?
   • Definitely! Feel free to substitute the Mexican Fiesta blend cheese with other types of cheese like cheddar, Monterey Jack, or a spicy blend if you prefer.
7. How can I make this casserole spicier?
   • To add heat, include diced jalapeños, cayenne pepper, or hot sauce in the creamy mixture. You can also use a spicy cheese blend or add a layer of sliced jalapeños on top.
8. What can I use instead of sour cream?
   • Greek yogurt is a great substitute for sour cream. You can also use a combination of heavy cream and a bit of lemon juice for a similar tangy flavor.
9. Can I add vegetables to this casserole?
   • Yes, you can add vegetables like chopped bell peppers, corn, or black beans for extra flavor and nutrition. Simply mix them into the creamy mixture or layer them with the chicken.
10. How do I know when the casserole is done baking?
    • The casserole is done when it is bubbly around the edges, the cheese is melted and slightly golden, and the center is hot. Use a food thermometer to ensure it reaches an internal temperature of 165°F (74°C).

This Sour Cream Chicken Enchilada Casserole is a crowd-pleaser that’s perfect for weeknight dinners or special occasions. Serve it with a side of Mexican rice or a fresh green salad for a complete meal. Bon appétit!