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If you're craving something comforting and delicious, this Sour Cream Enchilada Casserole is a must-try. It's a simple, hearty dish that brings together shredded chicken, sour cream, and green enchilada sauce in a way that will have everyone asking for seconds. Perfect for a weeknight dinner, this casserole layers corn tortillas and shredded cheese to create a meal that's both satisfying and easy to make. Let's get cooking!
The name of the recipe: Sour Cream Enchilada Casserole Recipe
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup green enchilada sauce
- 1 cup shredded cheese
- 8 pieces corn tortillas
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, sour cream, and green enchilada sauce.
- Layer the bottom of a baking dish with half of the corn tortillas.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle half of the shredded cheese over the chicken mixture.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need for This Recipe
Read more: Sour Cream Beef Enchilada Casserole Recipe
What you will need to make sour cream enchilada casserole
- Cooked chicken: Shredded chicken adds protein and texture, making the casserole hearty and satisfying.
- Sour cream: Adds creaminess and tang, balancing the flavors and giving the dish a rich texture.
- Green enchilada sauce: Provides a zesty, slightly spicy base that ties all the ingredients together.
- Shredded cheese: Melts into a gooey, delicious topping, adding richness and flavor.
- Corn tortillas: Serve as the base layers, soaking up the sauce and adding a slight chewiness.
Essential Tools and Instruments
What tools/instruments will be needed to make Sour Cream Enchilada Casserole Recipe
- Mixing bowl: Essential for combining shredded chicken, sour cream, and green enchilada sauce evenly.
- Baking dish: Needed to layer tortillas, chicken mixture, and cheese, then bake everything together.
- Oven: Crucial for baking the casserole until the cheese melts and bubbles.
- Spatula: Useful for spreading the chicken mixture and cheese layers evenly.
Sour Cream Enchilada Casserole
Ingredients:
Main Ingredients
- 2 cups Cooked chicken, shredded
- 1 cup Sour cream
- 1 cup Green enchilada sauce
- 1 cup Shredded cheese
- 8 pieces Corn tortillas
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, sour cream, and green enchilada sauce.
- Layer the bottom of a baking dish with half of the corn tortillas.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle half of the shredded cheese over the chicken mixture.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Read more: Instant Pot Sour Cream Cornbread Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes.
- Bake as directed.
For an extra kick, try adding a layer of refried beans between the tortillas and chicken mixture. It adds a creamy texture and rich flavor that elevates the dish.
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