Supreme Sour Cream Chicken Enchilada Casserole: A Flavor Fiesta!

Get ready to elevate your dinner game with our Sour Cream Chicken Enchilada Casserole—a crowd-pleasing dish that combines tender chicken, zesty green chiles, and creamy sour cream in a mouthwatering medley of flavors. Whether you’re hosting a fiesta with friends or craving a comforting family meal, this easy-to-make casserole is sure to be a hit. With layers of corn tortillas and gooey cheese, every bite is a fiesta for your taste buds. So, grab your apron and let’s dive into the irresistible world of Sour Cream Chicken Enchilada Casserole!

Ingredients:

For the Casserole:

• 4 cups diced cooked chicken
• 1 can cream of chicken soup
• 8 oz. (1 cup) sour cream
• 2/3 cup milk
• 1 (4 oz.) can diced green chiles
• 2 tablespoons dried minced onion
• 1 teaspoon garlic powder
• Pepper to taste
• 12 corn tortillas
• 2-3 cups shredded sharp cheddar cheese

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. Prepare the Chicken Mixture:
   • In a large mixing bowl, combine diced cooked chicken, cream of chicken soup, sour cream, milk, diced green chiles, dried minced onion, garlic powder, and pepper. Mix well until all ingredients are thoroughly combined.
3. Layer the Casserole:
   • Spread a thin layer of the chicken mixture evenly on the bottom of the prepared baking dish.
   • Layer 6 corn tortillas on top of the chicken mixture, overlapping as needed to cover the bottom of the dish.
   • Spoon half of the remaining chicken mixture over the tortillas, spreading it out evenly.
   • Sprinkle half of the shredded cheddar cheese over the chicken mixture.
4. Repeat the Layers:
   • Repeat the layering process with the remaining corn tortillas, chicken mixture, and shredded cheddar cheese.
5. Bake the Casserole:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
   • Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Serve and Enjoy:
   • Remove the casserole from the oven and let it cool for a few minutes before slicing.
   • Serve the Sour Cream Chicken Enchilada Casserole hot, garnished with chopped cilantro, diced tomatoes, avocado slices, or your favorite toppings.

Cook Notes and Variations:

• Tortilla Options: Feel free to use flour tortillas instead of corn tortillas if preferred. You can also use gluten-free tortillas for a gluten-free version of this casserole.
• Customize the Spice Level: Adjust the heat level of the casserole by using mild, medium, or hot diced green chiles. You can also add a pinch of cayenne pepper or chili powder for extra kick.
• Add Extra Veggies: Enhance the nutritional value of the casserole by adding diced bell peppers, onions, or black beans to the chicken mixture.

Frequently Asked Questions (FAQs):

Q: Can I use rotisserie chicken for this recipe? A: Yes, rotisserie chicken works well in this recipe. Simply shred the meat and use it as directed in the recipe.

Q: Can I prepare this casserole ahead of time? A: Yes, you can assemble the casserole ahead of time and refrigerate it, covered, for up to 24 hours before baking. When ready to bake, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed.

Q: Can I freeze leftovers of this casserole? A: Yes, you can freeze leftover Sour Cream Chicken Enchilada Casserole for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in a preheated oven until heated through.

Q: Can I make this casserole vegetarian? A: Yes, you can make a vegetarian version of this casserole by omitting the chicken and using vegetable broth instead of cream of chicken soup. You can also add extra vegetables such as bell peppers, corn, or black beans for added flavor and texture.

Keto and Low-Carb Versions:

Keto Version:

• Replace the corn tortillas with low-carb tortillas or thinly sliced zucchini for a keto-friendly option.
• Use full-fat sour cream and shredded cheese to keep the casserole keto-friendly.
• Ensure that the cream of chicken soup and diced green chiles are low in carbohydrates or use homemade versions.

Low-Carb Version:

• Follow the keto version substitutions above and further reduce the amount of milk used to lower the carb count.
• Opt for unsweetened almond milk or heavy cream instead of regular milk for a lower-carb option.
• Serve the casserole with a side of mixed greens or roasted vegetables for a complete low-carb meal.

Treat your taste buds to a fiesta of flavors with our Supreme Sour Cream Chicken Enchilada Casserole—a hearty and satisfying dish that’s perfect for any occasion. With its creamy texture, zesty green chiles, and gooey cheese, this casserole is sure to become a family favorite. Whether you’re cooking for a crowd or enjoying a cozy dinner at home, this easy-to-make recipe is a winner. So, gather your ingredients and get ready to indulge in the ultimate comfort food experience—it’s a taste sensation you won’t soon forget!