Sour Cream Chicken Enchilada CasseroleIngredients:
Absolutely! Here’s a full recipe for a Sour Cream Chicken Enchilada Casserole, followed by a detailed Q&A section to help you customize, store, and perfect this comforting, creamy, crowd-pleasing dish.
🥘 Sour Cream Chicken Enchilada Casserole
📝 Ingredients:
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3 cups cooked, shredded chicken (rotisserie chicken works great)
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2 cups sour cream
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1 can (10.5 oz) cream of chicken soup
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1 can (4 oz) diced green chiles (mild or hot)
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2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
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10 small flour tortillas (or 8 medium)
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp ground cumin (optional, for a smoky note)
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Salt and pepper, to taste
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Fresh cilantro or green onions for garnish (optional)
🍽️ Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Make the creamy sauce:
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In a bowl, mix sour cream, cream of chicken soup, green chiles, and seasonings (garlic powder, onion powder, cumin, salt, pepper).
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Stir until smooth and combined.
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Layer the casserole:
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Spread a thin layer of the sauce on the bottom of the baking dish.
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Tear tortillas into quarters or halves.
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Layer: tortillas → chicken → sauce → cheese.
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Repeat 2–3 layers, ending with sauce and cheese on top.
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Bake:
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Cover with foil and bake for 25 minutes.
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Uncover and bake another 10–15 minutes until bubbly and lightly golden.
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Cool & Garnish:
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Let sit for 5–10 minutes before serving.
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Garnish with chopped cilantro or green onions.
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✅ Optional Add-Ins:
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1 cup corn or black beans
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½ cup sautéed onions or bell peppers
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A dash of hot sauce or chipotle powder for heat
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Extra cheese between layers (no judgment)
❓ Q&A: Sour Cream Chicken Enchilada Casserole
Q: Can I use corn tortillas instead?
A: Yes! Corn tortillas give it a more traditional enchilada flavor. They can break more easily, so consider softening them in a pan or microwave first.
Q: What’s the best chicken to use?
A: Rotisserie chicken, leftover grilled chicken, or even canned chicken (well-drained) all work. Just make sure it’s shredded or chopped finely.
Q: Can I make it ahead of time?
A: Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake as directed when ready. Add 5–10 minutes extra bake time if chilled.
Q: Can I freeze it?
A: Absolutely. Assemble (unbaked), wrap tightly, and freeze for up to 3 months. Thaw in fridge overnight and bake as usual. You can also freeze leftovers.
Q: Can I make it spicier?
A: Yes. Add diced jalapeños, hot green chiles, a few dashes of hot sauce, or use a pepper jack cheese blend.
Q: What sides go well with this?
A:
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Spanish rice or cilantro-lime rice
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Refried or black beans
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Chips & salsa or guacamole
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Simple green salad with lime vinaigrette
Q: Can I substitute the soup?
A: Yes. If avoiding canned soup, make a quick homemade version:
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Melt 2 tbsp butter, whisk in 2 tbsp flour
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Slowly whisk in 1 cup chicken broth + ½ cup milk
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Simmer until thickened, then stir in
Q: What’s the best cheese to use?
A: A blend of cheddar and Monterey Jack melts beautifully. Pepper Jack adds heat. Use pre-shredded for convenience or shred your own for extra meltiness.
