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.

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🥘 Sour Cream Chicken Enchilada Casserole

📝 Ingredients:

• 3 cups cooked, shredded chicken (rotisserie chicken works great)

• 2 cups sour cream

• 1 can (10.5 oz) cream of chicken soup

• 1 can (4 oz) diced green chiles (mild or hot)

• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

• 10 small flour tortillas (or 8 medium)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp ground cumin (optional, for a smoky note)

• Salt and pepper, to taste

• Fresh cilantro or green onions for garnish (optional)

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🍽️ Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Make the creamy sauce:

   • In a bowl, mix sour cream, cream of chicken soup, green chiles, and seasonings (garlic powder, onion powder, cumin, salt, pepper).

   • Stir until smooth and combined.

3. Layer the casserole:

   • Spread a thin layer of the sauce on the bottom of the baking dish.

   • Tear tortillas into quarters or halves.

   • Layer: tortillas → chicken → sauce → cheese.

   • Repeat 2–3 layers, ending with sauce and cheese on top.

4. Bake:

   • Cover with foil and bake for 25 minutes.

   • Uncover and bake another 10–15 minutes until bubbly and lightly golden.

5. Cool & Garnish:

   • Let sit for 5–10 minutes before serving.

   • Garnish with chopped cilantro or green onions.

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✅ Optional Add-Ins:

• 1 cup corn or black beans

• ½ cup sautéed onions or bell peppers

• A dash of hot sauce or chipotle powder for heat

• Extra cheese between layers (no judgment)

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❓ 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.

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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.

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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.

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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.

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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.

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Q: What sides go well with this?

A:

• Spanish rice or cilantro-lime rice

• Refried or black beans

• Chips & salsa or guacamole

• Simple green salad with lime vinaigrette

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Q: Can I substitute the soup?

A: Yes. If avoiding canned soup, make a quick homemade version:

• Melt 2 tbsp butter, whisk in 2 tbsp flour

• Slowly whisk in 1 cup chicken broth + ½ cup milk

• Simmer until thickened, then stir in

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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.