Chicken Sour Cream Enchilada Casserole
Turn your dinner routine into a fiesta with this irresistibly creamy Chicken Sour Cream Enchilada Casserole! Layers of tender shredded chicken, melty cheddar and Monterey Jack cheeses, and soft flour tortillas are smothered in a rich, tangy sour cream sauce infused with green chilies, cumin, and just the right hint of garlic. This easy-to-assemble casserole skips the rolling and opts for a quicker, family-friendly baked version of classic enchiladas. Perfectly seasoned and topped with bubbling, golden cheese, this 30-minute wonder is an ideal weeknight dinner or potluck crowd-pleaser. Serve it with a sprinkle of fresh cilantro for a burst of color and freshness, and enjoy a dish that's as comforting as it is flavorful!
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Recipe Information
Ingredients
- 3 cups shredded cooked chicken
- 8 pieces flour tortillas
- 1.5 cups sour cream
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (4 ounces) mild green chilies, diced
- 0.5 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 minute to form a roux.
Gradually whisk in the chicken broth to create a smooth sauce. Cook for 2-3 minutes until it thickens slightly.
Stir in the cream of chicken soup, sour cream, and diced green chilies. Add the ground cumin, garlic powder, salt, and black pepper. Mix well and set the sauce aside.
Spread a thin layer of the prepared sauce onto the bottom of the greased baking dish.
Cut the flour tortillas into halves or quarters to fit the dish. Arrange a layer of tortillas over the sauce.
In a large bowl, combine the shredded chicken with 1 cup of the shredded cheddar cheese and 0.5 cup of the Monterey Jack cheese.
Spread half of the chicken and cheese mixture over the tortillas, then pour 1/3 of the sauce over the top.
Repeat the layers with tortillas, chicken-cheese mixture, and sauce. Finish with a final layer of tortillas and pour the remaining sauce evenly over the top.
Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5-10 minutes. Garnish with chopped fresh cilantro, if desired. Slice into squares and serve warm.
Nutrition Facts
Calories |
4479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.3 g | 327% | |
| Saturated Fat | 151.1 g | 756% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1213 mg | 404% | |
| Sodium | 7592 mg | 330% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 33.1 g | ||
| Protein | 356.0 g | 712% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 3726 mg | 287% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2467 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
