Description
Sour Cream Enchilada Casserole is a creamy, cheesy, and flavorful Mexican-inspired dish that layers tender shredded chicken, tangy sour cream sauce, and melted cheeses between soft tortillas, delivering all the taste of traditional enchiladas without the hassle of rolling. Perfect for a comforting dinner with family and friends.
Ingredients
Units
Scale
Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced (1 teaspoon or 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 medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Whisk in the flour and continue cooking for 2 minutes to form a roux.
- Add liquids and seasonings: Gradually whisk in the chicken broth to avoid lumps. Cook until the sauce thickens, about 5-7 minutes, stirring frequently. Remove from heat and stir in the sour cream, chopped pickled jalapenos, pickled jalapeno juice, ground cumin, kosher salt, and black pepper. Mix well and set aside.
- Preheat oven and prepare casserole dish: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9x13 inch casserole dish.
- Assemble the casserole: Spread a thin layer of the sauce on the bottom of the casserole dish. Place 4 tortillas to cover the base. Spread half of the shredded chicken evenly over the tortillas, followed by one-third of the sauce, then one-third of the Monterey Jack cheese. Repeat with another layer of tortillas, remaining chicken, another one-third of the sauce, and half of the Cheddar cheese. Finish with a final layer of tortillas, the last of the sauce, and the remaining Monterey Jack cheese on top.
- Bake the casserole: Cover the casserole with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Rest and serve: Allow the casserole to rest for 10 minutes before slicing and serving to let it set and make serving easier.
Notes
- This casserole can be made a day ahead; assemble it and refrigerate, then bake when ready.
- For a spicier version, add extra chopped jalapenos or a dash of hot sauce to the sauce.
- Use corn tortillas for a gluten-free option, ensuring the flour is also gluten-free or substituting all-purpose flour accordingly for the roux.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Shredded rotisserie chicken works well to save time on preparation.
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
