Sour Cream Enchilada Casserole
No rolling and stuffing tortillas for this Sour Cream Enchilada Casserole recipe! This layered Mexican dish has all the flavors and texture of restaurant-quality enchiladas without the hassle. Seasoned chicken, Monterey Jack cheese and an easy, creamy homemade Tex-Mex Sour Cream sauce.
I’ve been making this signature restaurant-quality sour cream sauce for years now, so I thought I’d encorporate it into a Mexican chicken casserole. The result is delicious and is great for pot lucks or entertaining.
Serve with a side of easy authentic Mexican rice and some homemade refried beans and you’ve got yourself a Fiesta in your own kitchen!
The secret to the success of this recipe lies in the seasoned baked chicken and the creamy, tangy sauce.
Ingredients
The ingredients for the enchilada casserole are pretty simple.
- Chicken– seasoned and baked breasts that are shredded. You can use rotisserie or pulled chicken from your grocer’s delicatessen, but do not skip the seasoning mix.
- Seasoning Mix – chili powder, ground cumin, onion powder, garlic powder, salt and ground black pepper
- Tortillas – you can use flour or corn tortillas; you’ll need about twelve 5″inch tortillas
- Monterey Jack cheese– buy a 16 oz. block and shred it yourself with a block shredded or food processor
- Sour cream
- Chicken broth
- Pickled jalapeno juice
Instructions
This is an overview; for exact step-by-step instructions, see the recipe card below.
- Season both sides of breasts with the seasoning mix; cover and bake until the internal temperature reaches 165°F; remove from oven, shred and set aside
- Make the sauce
- Place a layer of tortillas in a prepared 9 x 13 baking dish
- Add half of the shreddeed chicken, a little shredded cheese and top with four tortillas; repeat the layer of chicken and cheese but this time, drizzle some of the sauce over the casserole
- Add a final layer of tortillas, top with remaining cheese and a little more of the sauce; cover and bake for 15-20 minutes
Storage and Make Ahead
This casserole can be made up to three days in advance; cover tightly with foil and refrigerate. When ready to serve, allow it to come to room temperature and bake at 350°F covered, for 10-15 minutes or until the center is warm. Freezing is not recommended because the texture of the sauce change and becomes grainy. Reheat individual slices in the microwave.
This is a warm, comforting Mexican chicken casserole that is perfect for a chilly night when you’re craving Mexican or Tex-Mex food but don’t want to get out of your jammies!
Sour Cream Enchilada Casserole
Equipment
- 9 x 13 baking dish
- whisk
Ingredients
- spray oil for baking dish
- 12 tortillas (corn or flour; 5" inch)
- 2 pounds boneless, skinless chicken breasts (See Recipe Notes below)
- 1 tablespoon Seasoning Mix (see below)
- 1 cup sour cream
- ½ cup chicken broth
- 16 ounces shredded Monterey Jack cheese , divided, (about 4 cups shredded)
- 2 tablespoons pickled jalapeno juice
- 1 cup water (for thickening slurry)
- ¼ cup corn starch (for thickening slurry)
- sliced jalapeno or chopped cilantro as garnish (optional)
Seasoning Mix
- 1 teaspoon chili powder
- ½ teaspoon each: ground cumin, onion powder garlic powder, salt, black pepper
Instructions
- Cut chicken breasts in half lengthwise2 pounds boneless, skinless chicken breasts
- In a small bowl, combine spices for Seasoning Mix; sprinkle 1 tablespoon over both sides of chicken; place in baking dish, cover with foil, bake 350°F for 30 minutes; shred chicken and set aside1 teaspoon chili powder, ½ teaspoon each: ground cumin, onion powder garlic powder, salt, black pepper
- In a medium saucepan, add chicken broth and sour cream on medium heat; whisk until smooth½ cup chicken broth, 1 cup sour cream
- Turn heat to medium low and add 3 cups of shredded cheese to saucepan, stir until smooth; remove from heat, whisk in jalapeno juiceAdd thickening slurry if desired (See Recipe Notes); add salt to taste2 tablespoons pickled jalapeno juice, 1 cup water (for thickening slurry), ¼ cup corn starch (for thickening slurry)
- Lightly spray oil in a 9 x 13 baking dish; place 4 tortillas in the baking dish, slightly overlappingspray oil for baking dish
- Place half of the shredded chicken on the tortillas; sprinkle ¼ cup cheese. Place 4 more tortillas in dish, add remainder of chicken, ¼ cup cheese and drizzle with ¼ – ½ cup of the sour cream sauce. Top that layer with four overlapping tortillas, add remaining shredded cheese and pour 1 cup of the sauce on topCover with foil and bake at 350℉ for 15-20 minutes. Reserve remaining sauce.
- Allow to rest 10 minutes before slicing; garnish and serve with remaining sauce on the side
This sounds perfect!