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Sour Cream Chicken Enchilada Casserole

  • Author: IBA

Description

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.

Notes

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.

 

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Find it online: https://cookiespedia.com/sour-cream-chicken-enchilada-casserole/