Description
This Sour Cream Enchilada Casserole is a creamy, cheesy Mexican-inspired dish that layers tender shredded chicken, tangy sour cream sauce, and melted cheeses between soft tortillas for a delicious and comforting meal without the hassle of rolling individual enchiladas.
Ingredients
Units
Scale
Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced (or 1 teaspoon; substitute with 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
Main
- 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 butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour and cook for 2 minutes to form a roux.
- Add liquids and seasonings: Slowly whisk in the chicken broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in sour cream, chopped pickled jalapenos, pickled jalapeno juice, ground cumin, kosher salt, and black pepper until well combined.
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Layer the casserole: In a greased 9x13-inch baking dish, spread a thin layer of the sour cream sauce on the bottom. Place 3 tortillas to cover the surface. Spread one-third of the shredded chicken over the tortillas, then one-third of the sauce, and sprinkle with one-third of the Monterey Jack and Cheddar cheese mixture. Repeat layers two more times, finishing with cheese on top.
- Bake: Cover the casserole with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Serve: Let the casserole rest for 5 minutes before serving to allow it to set and for easier slicing.
Notes
- Use either flour or corn tortillas depending on your preference or dietary needs.
- If you prefer less heat, reduce the amount of pickled jalapenos and their juice.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, use corn tortillas and substitute all-purpose flour with a gluten-free flour blend in the sauce.
- This casserole can be made ahead of time and refrigerated before baking; add a few extra minutes to the baking time if baking cold.
- To make it vegetarian, substitute chicken with cooked beans or sautéed vegetables and use vegetable broth instead of chicken broth.
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
