Best 6 Chicken Sour Cream Enchilada Casserole Recipes
Welcome to a culinary journey where flavors intertwine and traditions collide. Enchilada Casserole, a delectable dish originating from the vibrant lands of Mexico, takes center stage, promising an explosion of taste and a delightful symphony of textures. This recipe marries the richness of sour cream with the succulent tenderness of chicken, all enveloped in a blanket of soft tortillas. Each bite captivates your senses, transporting you to a realm where culinary dreams come true.
Beyond the classic chicken sour cream enchilada casserole, this article presents a tantalizing array of variations that cater to diverse palates and dietary preferences. For those who relish the depths of flavor offered by traditional Mexican cuisine, the Authentic Mexican Enchilada Casserole is a must-try. If you're seeking a vegetarian delight, the Vegetarian Enchilada Casserole beckons with its vibrant medley of roasted vegetables. And for those with a penchant for spice, the Spicy Enchilada Casserole promises a fiery dance on your taste buds.
Whichever recipe you choose, the journey to savor this culinary masterpiece begins with a few simple steps. Gather your ingredients, ensuring you have plump chicken breasts, velvety sour cream, and an assortment of spices that will awaken your senses. Once prepared, the magic unfolds as you layer the succulent chicken, creamy sour cream, and savory enchilada sauce between tender tortillas. The casserole then embarks on a transformative journey in the oven, emerging as a golden-brown beauty that beckons you to indulge.
These enchilada casserole recipes are more than just a meal; they are an expression of culinary artistry. Whether you're hosting a fiesta or seeking a comforting weeknight dinner, these dishes promise to delight and satisfy. So, embark on this culinary adventure, let your taste buds be tantalized, and create memories that will linger long after the last bite.
CHICKEN ENCHILADA CASSEROLE IN GREEN CHILE AND SOUR CREAM SAUCE
Not the most "healthy" recipe, but it's very tasty! Very creamy and rich enchilada chicken casserole. If you prefer the more traditional rolled enchiladas, all you have to do is place the chicken and sauce mix (approx 3 Tbsp) in the center of each corn tortilla, roll, and place in casserole dish with the seam side down...then cover the rolls with remaining sauce and cheese. I was feeling lazy, so I did it casserole style.
Provided by jd_2077
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Place chicken breasts in large soup pan and cover with water. Add cumin, garlic powder, onion powder, and bouillon cube. Boil over med-high heat for 25 minutes or until chicken is done. Remove chicken from pot and place in a plastic bowl. Reserve 2 c of the "broth".
- Mix 2 c of broth, sour cream, green chiles, onion, garlic, and 1/2 cheese. Bring to a boil stirring continuously. Cook for 10 minutes or until sauce thickens slightly and remove from heat.
- Shred chicken breasts and add 1 c of the sauce to the chicken. Mix well.
- Using a soup ladle, spread a small amount of the sauce in a 9x13" casserole dish. Place 6 of the corn tortillas along the bottom of the dish, overlapping slightly. Spoon 1/2 of the chicken mixture over tortillas. Repeat.
- Pour remaining sauce over top layer of tortillas and sprinkle remaining cheese over the entire dish.
- Cover with aluminum foil and bake for 45 minutes at 375 degrees. Take casserole out of oven, remove foil, and bake for an additional 5 minutes to brown cheese.
- Remove from oven and let stand for about 3-5 minutes. Serve and enjoy!
DELICIOUS SOUR CREAM CHICKEN ENCHILADA CASSEROLE
Make and share this Delicious Sour Cream Chicken Enchilada Casserole recipe from Food.com.
Provided by Recipe USA
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add butter to large skillet or pot and add diced onion. Cook until tender.
- Add chicken tenders and 1 cup chicken broth to same pot with cooked onion.
- Cook approximately 20 minutes on medium heat until chicken is done.
- Cut chicken into bite size pieces and put back in pot.
- Add 2 cans of cream of chicken soup, 1 cup of milk, sour cream, green chiles (drained), garlic powder and pepper; and 1 cup of cheese. Heat until everything is mixed and melted.
- In greased casserole dish, layer 6-8 corn tortillas (or flour, your preference).
- Then add half of the Sour Cream Soup/Chicken mixture.
- Sprinkle with a little cheese (1/2 cup)
- Add another layer of 6-8 tortillas, the rest of the sauce mixture and the rest of the cheese.
- Cover with foil and Cook in 350 degree oven for approximately 45 minutes.
- You can make this lower in fat by using the reduced fat soup and reduced fat or fat free sour cream, as well as reduced fat cheese.
- Before serving, you can add a few chives for garnish. Looks nice.
SLOW COOKER CHICKEN SOUR CREAM ENCHILADA CASSEROLE
Make and share this Slow Cooker Chicken Sour Cream Enchilada Casserole recipe from Food.com.
Provided by Chef Diva Divine
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat the oil & add the onion , cooking until softened, about 5 minutes . Set aside.
- Pour about 1/2C enchilada sauce into the cooker, and spread around.
- In layers add 1/4 of the tortilla strips, 1/4 of remaining sauce, 1/3 of the onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, & cheese.
- Spoon the sour cream over the surface of the casserole in big dollops. Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. Cover and cook on high for 2 hours, or on low 4-5 hours.
- To serve, use a long handled spoon to reach down through all the layers for each serving. Make sure each diner gets some of the sour cream.
Nutrition Facts : Calories 450.5, Fat 29.4, SaturatedFat 16, Cholesterol 73.9, Sodium 637, Carbohydrate 28.5, Fiber 3.7, Sugar 2.2, Protein 19.5
CHICKEN SOUR CREAM ENCHILADA CASSEROLE RECIPE - (4.6/5)
Provided by gmbeckett
Number Of Ingredients 7
Steps:
- In a large skillet, heat the oil over medium-high heat, add the onion and cook, stirring until softened about 5 minutes. Set aside. Pour about ½ cup of enchilada sauce into the slow cooker and spread around. In layers, add ¼ of the tortilla strips, ¼ quarter of the remaining sauce, 1/3 of the sautéed onion, 1/3 of the chicken and ¼ of the cheese. Repeat the layers two more times ending with the cheese. Finish casserole with remaining sauce and cheese. Spoon the sour cream over the surface of the casserole in big dollops and spread it around without disturbing the layer. Cover and cook on high for 2 hours or low for 4-5 hours.
SLOW COOKER CHICKEN SOUR CREAM ENCHILADA CASSEROLE
Steps:
- In a large skillet, heat the oil & add the onion , cooking until softened, about 5 minutes . Set aside. Pour about 1/2C enchilada sauce into the cooker, and spread around. In layers add 1/4 of the tortilla strips, 1/4 of remaining sauce, 1/3 of the onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, & cheese. Spoon the sour cream over the surface of the casserole in big dollops. Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. Cover and cook on high for 2 hours, or on low 4-5 hours. To serve, use a long handled spoon to reach down through all the layers for each serving. Make sure each diner gets some of the sour cream.
SOUR CREAM CHICKEN ENCHILADA CASSEROLE
Categories Sauce Chicken Bake Low Sodium Simmer
Yield serves 6, 1 1/2 cups per serving
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking dish with cooking spray.
- In a small saucepan, whisk together the sauce ingredients. Bring to a simmer over medium-high heat. Cook for 1 to 2 minutes, or until the mixture is thick and bubbly, whisking constantly.
- In a medium nonstick skillet, combine the chicken, cream cheese, and salsa. Cook over medium-low heat for 5 to 6 minutes, or until the mixture is warmed through and the cream cheese is melted, stirring occasionally.
- Meanwhile, on a baking sheet, put the tortillas in a single layer.
- Bake the tortillas for 5 minutes, or until slightly crisp on the edges and somewhat soft in the center.
- Pour 1/2 cup sauce into the baking dish. Spread to cover the bottom. Top with half the tortillas. Spread the chicken mixture over the sauce. Top with the remaining tortillas. Pour the remaining sauce over the tortillas.
- Bake, covered, for 10 minutes, or until warmed through.
- Meanwhile, in a small bowl, whisk together the sour cream and lime juice. After 10 minutes, spread the mixture over the casserole. Bake, uncovered, for 1 to 2 minutes, or until the topping is slightly warm. Sprinkle with the chili powder.
- nutrition information
- (Per Serving)
- Calories: 216
- Total Fat: 2.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 52mg
- Sodium: 372mg
- Carbohydrates: 23g
- Fiber: 2g
- Sugars: 4g
- Protein: 24g
- Dietary Exchanges
- 1 1/2 Starch
- 3 Very Lean Meat
Tips:
- Prep your ingredients beforehand: Dicing the chicken, chopping the onion, and grating the cheese ahead of time will streamline the cooking process.
- Use a large skillet: To prevent overcrowding and ensure even cooking, use a skillet large enough to comfortably hold all the ingredients.
- Don't overcrowd the pan: In order to prevent steaming and promote even cooking, avoid overcrowding the pan with chicken.
- Season generously: Don't be shy with the spices! Use a generous amount of chili powder, cumin, and salt to give the dish a flavorful kick.
- Use high-quality ingredients: The quality of your ingredients greatly impacts the final dish. Opt for fresh vegetables, juicy chicken, and flavorful cheese for the best results.
- Let it simmer: Allow the sauce to simmer for at least 15 minutes to allow the flavors to meld and develop.
- Don't overcook the chicken: Overcooked chicken becomes tough and dry. Cook it just until it reaches an internal temperature of 165°F (74°C).
- Assemble carefully: When assembling the casserole, layer the ingredients evenly to ensure that each bite is packed with flavor.
- Bake until bubbly: Bake the casserole until it's bubbly and the cheese is melted and golden brown.
- Let it rest: Allow the casserole to rest for a few minutes before serving. This allows the flavors to settle and the casserole to set.
Conclusion:
With its tantalizing combination of succulent chicken, creamy sour cream sauce, and a blanket of melted cheese, this Chicken Sour Cream Enchilada Casserole is a fiesta of flavors that's sure to delight your taste buds. Whether you're hosting a potluck, feeding a hungry family, or simply craving a comforting and flavorful meal, this dish is an absolute winner. Follow these tips and you'll be able to create a culinary masterpiece that will leave everyone asking for seconds. Remember, cooking is an art form that allows you to express your creativity and passion. Embrace the process, experiment with different ingredients, and most importantly, have fun in the kitchen!
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