Are you craving a hearty, flavor-packed dish that’s easy to make? Look no further than our “Hearty Sour Cream Chicken Enchilada Casserole Recipe“. This scrumptious recipe will transport your taste buds straight to Mexico, making dinner an adventurous culinary journey.
Just like many families, we often found ourselves in a rut, making the same old recipes week after week. Then, we stumbled upon this Sour Cream Chicken Enchilada Casserole Recipe, and our meal plans were forever transformed! My kids often request it for special occasions, and my husband never fails to sneak a second helping when he thinks no one’s looking!
Ingredients for Enchilada Casserole Recipe
Why this Mouthwatering Enchilada Casserole Recipe ?
This Mouthwatering Enchilada Casserole Recipe is more than just an ordinary dish. It’s a harmonious blend of succulent shredded chicken, rich sour cream, and vibrant green chilis, all tucked neatly beneath a golden cheese crust. It’s a symphony of flavors that is sure to entice anyone at your table.
Ingredients:
- 800 g (about 4 cups) cooked and shredded chicken
- 120 g (1/2 cup) sour cream
- 1 can cream of chicken condensed soup
- 120 ml (1/2 cup) milk
- 1 can chopped green chilis
- 200 g (2 cups) Mexican Fiesta blend shredded cheese
- 1 tsp garlic powder
- 2 tsp onion powder
- Salt and pepper to taste
- 12 corn tortillas
How to Assemble Mouthwatering Enchilada Casserole Recipe ?
Preheat your oven to 350°F (180°C) and coat the bottom of a 9×13-inch baking dish with non-stick spray.
Arrange six corn tortillas in a single layer on the dish’s bottom.
In a separate bowl, combine cream of chicken soup, sour cream, milk, chopped green chilis, garlic powder, onion powder, salt, and pepper. Mix until you achieve a creamy consistency.
Spread half the shredded chicken evenly over the tortilla layer, followed by half the creamy soup mixture, ensuring it’s well distributed.
Sprinkle half the shredded cheese over the top.
Repeat the layering process using the remaining ingredients.
Bake your Mouthwatering Enchilada Casserole in the preheated oven for about 40 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving, and garnish with fresh green onions if desired.
Enjoy your Hearty Sour Cream Chicken Enchilada Casserole!
Notes:
Feel free to customize this Sour Cream Chicken Enchilada Casserole recipe to your liking. Add more veggies or spices as you please.
There you have it, a simple yet incredibly satisfying Sour Cream Chicken Enchilada Casserole. This dish is a clear winner, bursting with bold flavors and gooey cheese, sure to bring a smile to anyone who tries it.
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Mouthwatering Enchilada Casserole hot from the oven
Frequently Asked Questions (FAQs):
Can I use flour tortillas instead of corn for this Enchilada Casserole?
Yes, you can substitute flour tortillas, but the taste and texture will be slightly different.
Can I freeze this Sour Cream Chicken Enchilada Casserole?
Absolutely! This dish freezes well. Just be sure to wrap it tightly to prevent freezer burn.
Hearty Sour Cream Chicken Enchilada Casserole
Ingredients
- 800 g about 4 cups cooked and shredded chicken
- 120 g 1/2 cup sour cream
- 1 can cream of chicken condensed soup
- 120 ml 1/2 cup milk
- 1 can chopped green chilis
- 200 g 2 cups Mexican Fiesta blend shredded cheese
- 1 tsp garlic powder
- 2 tsp onion powder
- Salt and pepper to taste
- 12 corn tortillas
Instructions
- Preheat your oven to 350°F (180°C) and coat the bottom of a 9x13-inch baking dish with non-stick spray.
- Arrange six corn tortillas in a single layer on the dish's bottom.
- In a separate bowl, combine cream of chicken soup, sour cream, milk, chopped green chilis, garlic powder, onion powder, salt, and pepper. Mix until you achieve a creamy consistency.
- Spread half the shredded chicken evenly over the tortilla layer, followed by half the creamy soup mixture, ensuring it's well distributed.
- Sprinkle half the shredded cheese over the top.
- Repeat the layering process using the remaining ingredients.
- Bake your Mouthwatering Enchilada Casserole in the preheated oven for about 40 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for a few minutes before serving, and garnish with fresh green onions if desired.
- Enjoy your Hearty Sour Cream Chicken Enchilada Casserole!
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