Description
This Sour Cream Enchilada Casserole is a rich and creamy Mexican-inspired dish featuring layers of tender shredded chicken, creamy sour cream sauce, pickled jalapenos, and a blend of Monterey Jack and Cheddar cheeses baked to perfection. It's a delightful casserole that captures all the flavors of classic enchiladas without the hassle of rolling tortillas, making it a perfect comforting meal for any occasion.
Ingredients
Units
Scale
Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 cups chicken broth
- 1 cup sour cream
- 2 tablespoons chopped pickled jalapenos
- 1 teaspoon pickled jalapeno juice
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Filling
- 3 cups cooked and shredded chicken
Assembly
- 12 6-inch flour or corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
Instructions
- Prepare the sauce. In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1-2 minutes until lightly golden to create a roux. Add minced garlic and cook for 30 seconds until fragrant.
- Add liquids and seasonings. Gradually whisk in the chicken broth, ensuring no lumps form. Cook the mixture, stirring constantly, until it thickens, about 5 minutes. Remove from heat and stir in sour cream, chopped pickled jalapenos, pickled jalapeno juice, ground cumin, kosher salt, and ground black pepper until well combined.
- Preheat the oven and prepare casserole dish. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch casserole dish for assembly.
- Layer the casserole. Begin with a thin layer of the sauce at the bottom of the dish. Place 3 tortillas over the sauce layer. Spread one-third of the shredded chicken on top of the tortillas, then sprinkle with a mix of Monterey Jack and Cheddar cheeses. Pour a portion of the sauce evenly over the cheese layer. Repeat this layering two more times, finishing with a generous sprinkle of cheese on the top layer.
- Bake the casserole. Cover the casserole with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese on top is bubbly and slightly browned.
- Rest and serve. Allow the casserole to rest for 5-10 minutes before serving to let it set for easier cutting and enhanced flavors.
Notes
- You can substitute garlic powder for fresh minced garlic for convenience.
- Use either flour or corn tortillas depending on your preference; flour tortillas will give a softer texture, while corn tortillas add a more traditional flavor.
- For spicier heat, add more pickled jalapenos or include some diced fresh jalapenos in the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a lighter version, use low-fat sour cream and reduce the amount of cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 462 kcal
- Sugar: 1 g
- Sodium: 918 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 110 mg
