Description
Sour Cream Chicken Enchilada Casserole is the ultimate comfort food, combining layers of tender shredded chicken, zesty enchilada sauce, and gooey cheese nestled between soft tortillas. This easy-to-make dish is perfect for busy weeknights or family gatherings, delivering a satisfying meal that will have everyone coming back for seconds. With its rich flavors and creamy texture, this casserole is sure to become a beloved staple in your kitchen.
Ingredients
Scale
- 3 cups cooked shredded boneless, skinless chicken breasts
- 8 corn or flour tortillas
- 1 cup full-fat sour cream
- 2 cups shredded cheddar and Monterey Jack cheese (divided)
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup sliced jalapeños (optional)
Instructions
- Preheat the oven to 350°F (175°C) and spray a large baking dish with nonstick cooking spray.
- In a pot of simmering water or seasoned broth, cook the chicken for about 15-20 minutes until fully cooked. Shred using two forks.
- In a large bowl, mix together shredded chicken, black beans, half of the cheese, sour cream, jalapeños (if using), and half of the enchilada sauce.
- Layer in your baking dish: add some sauce at the bottom, then layer tortillas followed by half of the chicken mixture. Repeat layers until you reach the top.
- Finish with remaining tortillas and sauce; sprinkle with leftover cheese. Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 5 minutes until cheese is golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approx. 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg