Sour Cream Chicken Enchilada Casserole
A warm, creamy casserole with layers of tender chicken, tortillas, and cheese, perfect for a comforting family dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 2 cups shredded cheese (cheddar or Mexican blend) Makes a golden crust.
- 1 can (10 oz) red enchilada sauce Canned or homemade can be used.
- 1 cup sour cream Can substitute with Greek yogurt.
- 8 pieces corn tortillas, cut into strips Soak up tasty juices.
- 1 teaspoon chili powder Adds depth of flavor.
- 1 teaspoon garlic powder Essential to the dish.
- to taste salt and pepper
Optional Toppings
- to taste green onions, diced For color and freshness.
- to taste cilantro, chopped Adds a fresh herbal flavor.
- to taste additional cheese For a cheesier topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken and sour cream. Toss in the chili powder, garlic powder, salt, and pepper. Stir well until everything is harmoniously blended.
- Lightly grease a 9×13 inch baking dish.
- Layer half of your tortilla strips at the bottom of the baking dish.
- Spread half of the chicken mixture over the tortillas evenly and generously.
- Drizzle half of the enchilada sauce across the chicken.
- Sprinkle half of the shredded cheese on top.
- Repeat steps 4 through 7 with the remaining ingredients.
Cooking
- Bake uncovered for 25-30 minutes or until the cheese is bubbly and golden.
- Let cool for a few moments before serving.
Notes
You can prepare this dish in advance. Store any leftovers in an airtight container in the fridge for up to three days. For longer storage, it freezes beautifully.