Sour Cream Enchilada Casserole

5 from 1 vote

A layered Mexican enchilada casserole featuring sasoned chicken nestled in a creamy, cheesy sour cream sauce. No rolling tortillas required.

Prep Time5

Cook Time45

Total Time50

Course: Dinner, Entree, Main Course

Cuisine: Mexican, Tex Mex

Servings: servings

Calories: 324kcal

Author: Anecia Hero

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 lengthwise
2 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 aside
1 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 smooth
½ 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 juice
Add thickening slurry if desired (See Recipe Notes); add salt to taste
2 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 overlapping
spray 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 top
Cover 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

Notes

Chicken

I highly recommend baking your own chicken, but if you use pulled or rotisserie chicken from the deli, I encourage you to season it with the seasoning mix before baking.

Seasoning Mix

The recipe as written makes 2 tablespoons, but you'll only use 1 tablespoon.

Thickening slurry

If you want a thicker sauce, mix water and cornstarch together in a small bowl and add it to the sauce; turn the heat up a little and stir constantly unil sauce thickens to desired consistency.

Nutrition