Sour Cream Chicken Enchilada Casserole
Ingredients:
3 cups cooked, shredded chicken (about 2-3 boneless, skinless chicken breasts)
10-12 corn tortillas, cut into strips
1 can (10 oz) red enchilada sauce
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked and drained black beans (optional)
1 cup corn kernels (fresh, frozen, or canned)
1 tsp ground cumin
1 tsp chili powder
½ tsp paprika
¼ tsp cayenne pepper (optional, for extra heat)
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Prepare the Sauce Mixture:
In a medium bowl, combine the red enchilada sauce and sour cream. Mix well and set aside.
Cook the Vegetables:
In a large skillet, heat a little oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Combine Ingredients:
Add the shredded chicken, black beans (if using), corn, ground cumin, chili powder, paprika, cayenne pepper (if using), salt, and pepper to the skillet. Mix well and cook for about 5 minutes to heat through and combine the flavors.
Layer the Casserole:
In a 9×13 inch baking dish, spread a small amount of the enchilada sauce mixture on the bottom.
Layer half of the tortilla strips over the sauce. Top with half of the chicken mixture.
Sprinkle with half of the shredded cheddar and Monterey Jack cheeses.
Repeat the layers with the remaining tortilla strips, chicken mixture, and cheeses.
Pour the remaining enchilada sauce mixture over the top.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Garnish and Serve:
Let the casserole cool for a few minutes before serving.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Kcal: Approximately 350 kcal per serving (based on 8 servings) | Servings: 8