Origin and Region: Sour Cream Chicken Enchilada Casserole is a Tex-Mex-inspired dish that likely originated in the southwestern United States, particularly in Texas and New Mexico. It’s popular across the United States and often found in Tex-Mex restaurants and home kitchens.
Introduction: Sour Cream Chicken Enchilada Casserole is a comforting and flavorful dish featuring layers of corn tortillas, shredded chicken, creamy sour cream sauce, and melted cheese. It’s a crowd-pleaser that’s easy to make and perfect for family dinners or potlucks.
Ingredients:
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chilies, drained
- 1 cup sour cream
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups shredded Monterey Jack or Mexican blend cheese, divided
- 12 corn tortillas
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish (optional)
Optional Toppings:
- Sliced jalapenos
- Diced tomatoes
- Sliced avocado
- Diced red onion
- Chopped green onions
Tips:
- Use cooked and shredded chicken for convenience, such as rotisserie chicken or leftover grilled chicken.
- Customize the level of heat by choosing mild or spicy enchilada sauce and adjusting the amount of green chilies.
- Allow the casserole to rest for a few minutes after baking to make it easier to slice and serve.
- Serve with your favorite toppings for added flavor and texture.
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together the shredded chicken, enchilada sauce, diced green chilies, sour cream, black beans, corn, and 1 cup of shredded cheese. Season with salt and pepper to taste.
- Arrange a layer of corn tortillas on the bottom of the prepared baking dish, tearing them if needed to fit.
- Spread half of the chicken mixture over the tortillas. Repeat with another layer of tortillas and the remaining chicken mixture. Top with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown and bubbly.
- Remove from the oven and let it rest for a few minutes before slicing and serving.
- Garnish with chopped cilantro, if desired, and serve with optional toppings.
Description: Sour Cream Chicken Enchilada Casserole is a comforting Tex-Mex dish with layers of corn tortillas, shredded chicken, creamy sour cream sauce, and melted cheese. It’s a satisfying meal that’s perfect for weeknight dinners or gatherings with friends and family.
Nutritional Information: (Per serving, based on typical ingredients and serving size)
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 800mg
- Total Carbohydrates: 28g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 22g
Conclusion: Sour Cream Chicken Enchilada Casserole is a delicious and hearty dish that’s easy to prepare and packed with flavor. It’s a great way to enjoy classic Tex-Mex flavors in a convenient casserole format.
Recommendation: Serve this casserole with a side of Spanish rice, a simple salad, or your favorite Mexican-inspired side dishes for a complete meal. Leftovers can be stored in the refrigerator and reheated for easy meals throughout the week.