Sour Cream Chicken Enchilada Casserole
A warm and cheesy casserole that's perfect for family gatherings or cozy nights in, combining layers of chicken, cheese, and tortillas in a delightful mix of flavors.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken or leftover cooked chicken.
- 2 cups shredded cheese (cheddar or Mexican blend) Choose a blend of cheeses for depth of flavor.
- 1 can (10 oz) red enchilada sauce Try homemade sauce for an elevated dish.
- 1 cup sour cream Adds creaminess to the casserole.
- 8 pieces corn tortillas, cut into strips These form the base and add crunch.
Seasoning & Toppings
- 1 teaspoon chili powder For flavor enhancement.
- 1 teaspoon garlic powder Adds savory flavor.
- to taste salt and pepper Season according to preference.
- optional green onions, cilantro, additional cheese For garnish and added flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, sour cream, chili powder, garlic powder, salt, and pepper. Stir well.
- Grease a 9x13 inch baking dish.
Layering & Baking
- Layer half of the tortilla strips at the bottom of the dish.
- Spread half of the chicken mixture over the tortillas.
- Drizzle half of the enchilada sauce over the chicken.
- Sprinkle half of the cheese on top.
- Repeat steps 4 through 7 with the remaining ingredients.
- Bake uncovered for 25-30 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving and add optional toppings.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Can also be frozen for 2-3 months. To reheat, cover with foil to keep moist.