Sour Cream Chicken Enchilada Casserole


2 cups cooked and shredded chicken (rotisserie chicken works well)

1 can (10 ounces) red enchilada sauce

1 can (4 ounces) diced green chilies, drained

1 cup sour cream

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

8-10 corn tortillas

2 cups shredded Mexican blend cheese

Chopped fresh cilantro for garnish (optional)



Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

In a mixing bowl, combine the shredded chicken, red enchilada sauce, diced green chilies, sour cream, ground cumin, garlic powder, onion powder, salt, and pepper. Mix well.

Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.

Layer half of the corn tortillas on top of the chicken mixture, tearing them if needed to cover the bottom.

Spoon half of the remaining chicken mixture over the tortillas, spreading it evenly.

Sprinkle half of the shredded cheese over the chicken mixture.

Repeat the layers: remaining tortillas, chicken mixture, and shredded cheese.

Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until heated through and the cheese is melted and bubbly.

Remove the foil and bake for an additional 5-10 minutes or until the cheese is slightly golden on top.

Let the casserole cool for a few minutes before slicing.

Garnish with chopped fresh cilantro if desired and serve warm.

Enjoy your flavorful Sour Cream Chicken Enchilada Casserole!



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