Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole
Soo Cheesy Sour Cream Chicken Enchiladas
4 cups shredded chicken cooked however you prefer
1 can cream of chicken soup
1 4 oz can diced green chilies
1 cup sour cream light or any kind works
cup milk
3 cups shredded sharp cheddar cheese
12 corn tortillas
1 teaspoon garlic powder
2 tablespoons dried chopped onion
Pepper to taste
Preheat oven to 350F and prepare a 9″13″ baking dish with non-stick spray.
In a bowl, combine cream of chicken soup, sour cream, milk, chilies, garlic powder, dried onion, and pepper to taste. Mix well.
Cut 6 tortillas into quarters cut them in half twice and line the bottom of the baking dish with the tortilla pieces.
Layer 2 cups half of the shredded chicken over the tortilla pieces.
Pour half of the sour cream mixture over the shredded chicken and smooth with a spoon as needed.
Sprinkle half of the shredded cheese over the sour cream mixture.
Cut the remaining 6 tortillas into quarters and place them over the cheese layer.
Repeat the layering with the remaining chicken, sour cream mixture, and shredded cheese.
Cover the baking dish with foil and bake for 40 minutes.
Prep Time: 10 minutes Cooking Time: 40 minutes Total Time: 50 minutes
Servings: 6-8 servings

Here are some common questions about Sour Cream Chicken Enchilada Casserole along with their answers:

1. Can I use flour tortillas instead of corn tortillas?

  • Yes, you can use flour tortillas instead of corn tortillas if you prefer. Keep in mind that flour tortillas may result in a slightly different texture, but they will still work well in this recipe.

2. Can I make this casserole ahead of time and bake it later?

  • Yes, you can prepare this casserole ahead of time and refrigerate it before baking. Simply assemble the casserole as directed, cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator, let it come to room temperature for about 15-20 minutes, then bake as directed.

3. Can I freeze leftovers of this casserole?

  • Yes, you can freeze leftovers of the Sour Cream Chicken Enchilada Casserole for future meals. Allow the casserole to cool completely, then transfer individual portions or the entire casserole to an airtight container or freezer-safe bag. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and bake in the oven until heated through.

4. Can I add other ingredients to customize this casserole?

  • Absolutely! Feel free to add other ingredients such as black beans, corn, diced bell peppers, or sliced olives to customize the casserole to your liking. Get creative and make it your own!

5. Can I use a different type of cheese instead of sharp cheddar?

  • Yes, you can use a different type of cheese instead of sharp cheddar if you prefer. Monterey Jack, Colby Jack, or Mexican blend cheese would all work well in this recipe. Choose your favorite cheese or a combination of cheeses for a delicious twist on the classic casserole.

6. Can I use Greek yogurt instead of sour cream?

  • Yes, you can substitute Greek yogurt for sour cream in this recipe. It will provide a similar tanginess and creaminess to the casserole. Use an equal amount of Greek yogurt as you would sour cream.

7. Can I add some heat to this casserole?

  • Yes, if you like your dishes spicy, you can add some diced jalapeños or a pinch of cayenne pepper to the sour cream mixture for a kick of heat.

8. What can I serve with this casserole?

  • This Sour Cream Chicken Enchilada Casserole pairs well with a variety of sides such as Spanish rice, refried beans, or a fresh green salad. Choose your favorite accompaniments to complete the meal.