Sour Cream Chicken Enchilada Casserole is a rich and comforting dish that combines the hearty flavors of Mexican cuisine with the creamy indulgence of sour cream and cheese. This casserole starts with a layer of soft, corn tortillas, which are lightly toasted to add a subtle crunch and nutty flavor. These tortillas are then layered with a generous amount of shredded, cooked chicken. The chicken is typically seasoned with a blend of spices like cumin, garlic powder, and chili powder, infusing it with a warm, earthy taste and a hint of spice.
The next layer is where the dish truly shines. A creamy mixture of sour cream and a condensed cream soup, often cream of chicken, is spread over the chicken. This rich, tangy sauce seeps into the chicken and tortillas, melding the flavors together. The sour cream adds a luscious, velvety texture and a slight tanginess that balances the spices in the chicken.
Chopped green chiles and onions may be sprinkled in between layers, adding a mild heat and a burst of freshness to the dish. These vegetables cut through the richness of the sauce and bring a light, aromatic quality.
Finally, the casserole is topped with a generous amount of shredded cheese, such as cheddar or Monterey Jack. The cheese melts into a gooey, golden layer, adding a salty, creamy finish that complements the other components. As the casserole bakes, the flavors meld together, the cheese becomes bubbly and golden brown, and the edges of the tortillas might crisp up, adding a delightful texture contrast.
Upon serving, the casserole is often garnished with fresh toppings like chopped cilantro, diced tomatoes, and a dollop of guacamole or sour cream. These fresh elements add color, brightness, and a cool contrast to the warm, hearty casserole. Each bite of Sour Cream Chicken Enchilada Casserole is a harmonious blend of textures and flavors – creamy, cheesy, slightly spicy, and deeply comforting. It’s a dish that’s both satisfying and delicious, perfect for family dinners, potlucks, or any occasion where you crave a taste of home-cooked comfort infused with Mexican-inspired flavors.
INGREDIENTS
- 3 cups shredded chicken breasts
- 12 corn or taco-size flour tortillas
- 2 cups mozzarella cheese, divided
- 1/4 cup butter
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 4-ounce cans diced green chiles, drained
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons green onions
INSTRUCTIONS
- Preheat the oven to 375 degrees for flour tortillas or 350 degrees for corn tortillas.
- Melt the butter in a medium saucepan; stir in the flour. Add the broth all at once and cook, stirring constantly, until the mixture thickens and bubbles.
- Stir in the sour cream, cumin, salt, pepper, and green chiles. Cook until the mixture starts to bubble, but do not boil. Set aside.
- Grease a 9×13 baking dish.
- Place 6 tortillas on the bottom of the baking dish, overlapping slightly so they all fit.
- Add the chicken on top of the tortillas. Sprinkle 1 cup mozzarella over chicken. Pour half the sour cream sauce over the cheese layer.
- Place the remaining 6 tortillas on top of the chicken/enchilada sauce layer.
- Top with the remaining sour cream sauce, mozzarella & cheddar cheese.
- Bake for 15 minutes.
- Garnish with green onions and serve.
