Description
Sour Cream Enchilada Casserole is a creamy, cheesy Mexican-inspired dish that layers shredded chicken, tortillas, and a flavorful sour cream sauce with a blend of cheeses. It offers rich, comforting flavors reminiscent of classic enchiladas without the need to roll tortillas individually, making it perfect for an easy, satisfying family meal.
Ingredients
Units
Scale
Sauce Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced (or 1 teaspoon minced garlic, substitute 1/4 teaspoon garlic powder)
- 2 cups chicken broth
- 1 cup sour cream
- 2 tablespoons chopped pickled jalapenos
- 1 teaspoon pickled jalapeno juice
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Main Ingredients
- 3 cups cooked and shredded chicken
- 12 6-inch flour or corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
Instructions
- Prepare the Sauce: In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until the mixture is golden and bubbly. Add the minced garlic and cook for 30 seconds to release aroma.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth to avoid lumps. Bring the mixture to a simmer while whisking frequently until thickened, about 5-7 minutes.
- Finish the Sauce: Remove the saucepan from heat and stir in the sour cream, chopped pickled jalapenos, pickled jalapeno juice, ground cumin, kosher salt, and black pepper until smooth and well combined.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish to prevent sticking.
- Layer the Casserole: Spread a few tablespoons of the sauce on the bottom of the baking dish. Place a layer of 3-4 tortillas to cover the surface. Spread a layer of shredded chicken over the tortillas, then pour a portion of the sour cream sauce on top, followed by a sprinkle of Monterey Jack and Cheddar cheeses. Repeat the layering process 2 more times, finishing with a generous layer of cheese on top.
- Bake the Casserole: Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is bubbly and golden.
- Rest and Serve: Allow the casserole to rest for 5 minutes before serving to let it set and cool slightly for easier slicing.
Notes
- Use flour or corn tortillas depending on your preference or dietary needs.
- You can substitute cooked rotisserie chicken to save time.
- For less spicy casserole, reduce or omit the pickled jalapenos and their juice.
- This casserole can be assembled ahead and refrigerated for up to 24 hours before baking.
- Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 462 kcal
- Sugar: 1 g
- Sodium: 918 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 110 mg
