Delicious Sour Cream Chicken Enchilada Casserole:

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:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. 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.
  3. Arrange a layer of corn tortillas on the bottom of the prepared baking dish, tearing them if needed to fit.
  4. 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.
  5. 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.
  6. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown and bubbly.
  7. Remove from the oven and let it rest for a few minutes before slicing and serving.
  8. Garnish with chopped cilantro, if desired, and serve with optional toppings.
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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.

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