Are you ready to transform your dinner table into a flavor explosion that'll have everyone begging for seconds? This Sour Cream Enchilada Casserole is not just a meal—it's a culinary adventure that combines the rich, comforting flavors of traditional Mexican cuisine with an irresistible creamy twist. Imagine layers of tender chicken, melted cheese, and soft corn tortillas, all drenched in a luxurious sour cream sauce that will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 12 corn tortillas
- 2 cups shredded chicken
- 1 can enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheese
- 1 teaspoon cumin
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- In a medium-sized mixing bowl, combine the shredded chicken, cumin, and half of the enchilada sauce. Mix well until the chicken is evenly coated with the sauce and spices.
- In a separate bowl, mix the sour cream with the remaining enchilada sauce. Stir until well combined to create a creamy sauce.
- Take a 9x13 inch baking dish and spread a thin layer of the sour cream mixture on the bottom to prevent sticking.
- Begin layering the casserole by placing 4 corn tortillas over the sour cream mixture, slightly overlapping them to cover the bottom of the dish.
- Spread half of the chicken mixture evenly over the tortillas, followed by a layer of the sour cream mixture. Sprinkle one cup of shredded cheese on top of this layer.
- Repeat the layering process: add another 4 corn tortillas, the remaining chicken mixture, and half of the remaining sour cream mixture. Top with another cup of shredded cheese.
- Finish the casserole by placing the last 4 corn tortillas on top, spreading the remaining sour cream mixture over them, and sprinkling the final cup of shredded cheese on top.
- Cover the baking dish with aluminum foil to prevent excessive browning and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
- Once cooked, remove the casserole from the oven and let it sit for about 5-10 minutes before slicing. This will help it set and make serving easier.
- Serve the Sour Cream Enchilada Casserole warm, garnished with fresh cilantro, diced tomatoes, or sliced jalapeños if desired. Enjoy your delicious Mexican meal!
Tips
- For maximum flavor, use rotisserie chicken or season your chicken with additional spices like chili powder or garlic powder.
- Make sure to use fresh, high-quality corn tortillas for the best texture.
- Let the casserole rest for 5-10 minutes after baking to help it set and make slicing easier.
- For a spicier version, add diced green chiles or use a hot enchilada sauce.
- Customize your toppings with fresh cilantro, diced onions, or a dollop of extra sour cream.
- If you're meal prepping, this casserole freezes beautifully for up to 3 months.
- For a lighter version, use low-fat sour cream and cheese.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 85mg
