Description
This Sour Cream Enchilada Casserole is a creamy, cheesy Mexican-inspired dish featuring shredded chicken layered with tortillas and a rich sour cream sauce. It offers all the flavors of traditional enchiladas without the hassle of rolling individual tortillas, making it a perfect comforting weeknight dinner.
Ingredients
Units
Scale
Sauce Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced (or 1 teaspoon minced garlic, 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
Chicken and Assembly
- 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 flour and garlic, whisking constantly for about 1-2 minutes until the mixture is golden and fragrant but not browned.
- Add Liquids and Seasonings: Slowly whisk in the chicken broth, making sure to eliminate any lumps. Stir in the sour cream, chopped pickled jalapenos, pickled jalapeno juice, ground cumin, kosher salt, and black pepper. Continue stirring and cook for 5-7 minutes until the sauce thickens slightly.
- Preheat the Oven: While the sauce is cooking, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Assemble the Casserole: In a greased 9x13 inch casserole dish, spread a thin layer of the sour cream sauce on the bottom. Place a layer of six tortillas to cover the base, then spread about one-third of the shredded chicken evenly over the tortillas. Pour about one-third of the sour cream sauce over the chicken and sprinkle with one-third of the Monterey Jack and Cheddar cheese mixture.
- Repeat Layers: Repeat the layering process twice more with tortillas, chicken, sauce, and cheese, ending with cheese on top.
- Bake the Casserole: Cover the casserole loosely 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: Let the casserole rest for about 5 minutes before serving to allow it to set and be easier to slice.
Notes
- If you prefer less spice, reduce the pickled jalapenos or omit the jalapeno juice.
- Use corn tortillas for a gluten-free option, ensuring they are labeled gluten-free.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra flavor, add chopped onions or bell peppers to the sauce.
- If you want a crispier top, broil for 2-3 minutes after baking, watching carefully to prevent burning.
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
