Sour Cream Chicken Casserole
Sour cream chicken enchiladas has wonderful Mexican flavors and is loaded with chicken in a creamy sauce and topped with cheese. An easy sour cream chicken enchilada casserole recipe to follow, It doesn't get any better than that!
Servings: 8
Calories: 314kcal
Ingredients
- 1 tablespoon olive oil
- ½ cup onions diced
- 1 tablespoon garlic clove minced
- 3 cups shredded chicken
- ½ teaspoon cumin
- 8 to 10 large tortillas flour
- 2 cups Mexican blended cheese or Monterey Jack shredded
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cup chicken broth
- 1 ½ cup sour cream
- 1 can (4 oz) chopped green chilies
- 1 cup diced tomatoes, canned mild, medium, or hot
Instructions
- Pull out and measure all of the ingredients.
- In a sauté pan, heat the olive oil over medium heat and add the onions and garlic.
- Sauté for 3-5 minutes or until fragrant.
- Preheat the oven to 375° and lightly spray a 13 x 9 inch pan with cooking spray.
- Add the shredded chicken, tomatoes and cumin to the pan and stir. Remove from heat.
- Place two heaping scoops of the chicken mixture onto the tortilla. Sprinkle with cheese, then roll it up, seam side down.
- Do this with each tortilla until baking pan is full.
- Melt the butter in the sauté pan and add the flour. Stir and cook for 1 minute. Then slowly whisk the chicken broth into the flour and butter. Cook and stir until broth thickens.
- Whisk in the sour cream, add the chilies and canned tomatoes and bring to a simmer.
- Remove the sauce from the heat and pour over the Enchiladas.
- Pour sauce everywhere.
- Until Enchiladas are totally covered.
- Top Enchiladas with remaining cheese
- Bake for 20 minutes.
- Top with fresh chopped parsley or cilantro
- Serve immediately. With your favorite side. Enjoy every bite!
Video
Notes
Tips:
You can substitute the green chilis for a tomatillo salsa for some extra spicy heat or that tomatillo tangy flavor.
Make sure you get mild rotel, and mild green chilis if you do not like spicy food. Storage:
Will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days.
Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight. Reheat on the stove top or in a microwave safe dish. After choosing this dish to make, you need to decide on the ultimate side dish to pair with it. It should be something that will make others sing your praises and I'm sure that when you check out that list, you'll find an option that will do just that!
You can substitute the green chilis for a tomatillo salsa for some extra spicy heat or that tomatillo tangy flavor.
Make sure you get mild rotel, and mild green chilis if you do not like spicy food. Storage:
Will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days.
Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight. Reheat on the stove top or in a microwave safe dish. After choosing this dish to make, you need to decide on the ultimate side dish to pair with it. It should be something that will make others sing your praises and I'm sure that when you check out that list, you'll find an option that will do just that!
Nutrition
Calories: 314kcal | Carbohydrates: 23g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 543mg | Potassium: 314mg | Fiber: 2g | Sugar: 4g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 2mg