Description
This Sour Cream Enchilada Casserole is a creamy, cheesy Mexican-inspired dish featuring layers of tender shredded chicken, pickled jalapenos, and a luscious sour cream sauce. It delivers all the classic enchilada flavors without the fuss of rolling tortillas, making it perfect for a comforting weeknight dinner or casual gathering.
Ingredients
Units
Scale
Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced (or 1 teaspoon; substitute 1/4 teaspoon garlic powder if preferred)
- 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 Ingredients
- 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 the butter over medium heat. Stir in the flour and garlic and cook for about 1-2 minutes until fragrant and lightly golden, forming a roux.
- Add Broth and Sour Cream: Gradually whisk in the chicken broth until smooth, then add the sour cream, stirring until fully incorporated and the sauce thickens slightly.
- Season the Sauce: Stir in the chopped pickled jalapenos, pickled jalapeno juice, ground cumin, kosher salt, and black pepper. Remove from heat and set aside.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Assemble the Casserole: In a greased 9x13 inch baking dish, spread a thin layer of the sauce. Layer 4 tortillas to cover the bottom, top with one-third of the shredded chicken, one-third of the cheese (Monterey Jack and Cheddar mixture), and then some sauce. Repeat this layering two more times, ending with cheese and sauce.
- Bake the Casserole: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole rest for 5-10 minutes to set before slicing. Serve warm with optional toppings like fresh cilantro, sour cream, or salsa.
Notes
- For a spicier dish, add additional chopped pickled jalapenos or a dash of hot sauce to the sauce.
- You can substitute cooked rotisserie chicken to save time.
- Both flour and corn tortillas work well; choose your preferred type.
- Use low-fat sour cream to reduce fat content if desired.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
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
