Name: Sour Cream Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 3 cups cooked, shredded chicken; 1 medium zucchini, diced; 1/2 onion, chopped; 1 tbsp olive oil; 1 tsp cumin; Salt & pepper, to taste; 1 cup sour cream; 1 can (10 oz) enchilada sauce; 2 cups shredded Monterey Jack or mozzarella cheese; 8 small flour or corn tortillas; Fresh cilantro, for garnish; Extra sour cream, for topping

Jump to Recipe

Sour Cream Chicken Enchilada Casserole is a delicious and comforting dish perfect for any time of the week. It combines tender shredded chicken, fresh veggies, and creamy sour cream, all layered between tortillas and topped with melted cheese. This casserole is sure to be a hit with your family and friends!

Why Make This Recipe

Making this Sour Cream Chicken Enchilada Casserole is a great choice because it’s not only tasty but also easy to prepare. It allows you to use leftover chicken, and the layering process means you can customize it according to your taste. Plus, it’s a one-dish meal that makes cleanup simple.

How to Make Sour Cream Chicken Enchilada Casserole

Ingredients:

3 cups cooked, shredded chicken
1 medium zucchini, diced
1/2 onion, chopped
1 tbsp olive oil
1 tsp cumin
Salt & pepper, to taste
1 cup sour cream
1 can (10 oz) enchilada sauce
2 cups shredded Monterey Jack or mozzarella cheese
8 small flour or corn tortillas
Fresh cilantro, for garnish
Extra sour cream, for topping

Directions:

In a skillet, heat the olive oil and cook the onion and zucchini until soft. Season with salt, pepper, and cumin. Add the shredded chicken and stir to combine.
In a bowl, mix the sour cream with half of the enchilada sauce.
In a greased baking dish, spread a bit of sauce on the bottom. Then layer tortillas, the chicken-veggie filling, the sour cream sauce, and cheese. Repeat the layers until all ingredients are used. Finish with the remaining sauce and cheese on top.
Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
Garnish with fresh cilantro and a dollop of extra sour cream before serving.

How to Serve Sour Cream Chicken Enchilada Casserole

Serve this casserole warm right out of the oven. It pairs well with a simple green salad or some Mexican rice for a complete meal. You can also add more toppings, such as sliced olives or diced avocado, to enhance the flavors.

How to Store Sour Cream Chicken Enchilada Casserole

To store leftovers, allow the casserole to cool completely. Then, cover it with plastic wrap or transfer it to an airtight container. It will stay good in the refrigerator for 3 to 4 days. You can also freeze it for up to 2 months. Let it thaw in the fridge overnight before reheating.

Tips to Make Sour Cream Chicken Enchilada Casserole

For added flavor, you can incorporate black beans or corn into the chicken mixture.
If you want a spicier kick, consider using a spicy enchilada sauce or adding jalapeños to the filling.
Make sure to let the casserole rest for a few minutes after baking to make slicing easier.

Variation

You can easily customize this casserole by swapping out the protein. Ground turkey or beef can work well in place of chicken. Additionally, feel free to use different vegetables, such as bell peppers or spinach, to suit your taste.

FAQs

1. Can I use store-bought rotisserie chicken?
Yes! Using rotisserie chicken is a great time-saver and adds extra flavor to the casserole.

2. Is this casserole gluten-free?
To make this casserole gluten-free, use corn tortillas instead of flour tortillas and ensure all other ingredients are gluten-free.

3. How can I make this dish vegetarian?
You can omit the chicken and add more vegetables, such as beans, mushrooms, or more zucchini, to make it vegetarian-friendly.

Enjoy making this simple and satisfying Sour Cream Chicken Enchilada Casserole!