Best 7 Delicious Sour Cream Chicken Enchilada Casserole Recipes

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Layer tortilla chips in the bottom of the prepared baking dish.
• Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
• Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

DELICIOUS SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Add butter to large skillet or pot and add diced onion. Cook until tender.
• Add chicken tenders and 1 cup chicken broth to same pot with cooked onion.
• Cook approximately 20 minutes on medium heat until chicken is done.
• Cut chicken into bite size pieces and put back in pot.
• Add 2 cans of cream of chicken soup, 1 cup of milk, sour cream, green chiles (drained), garlic powder and pepper; and 1 cup of cheese. Heat until everything is mixed and melted.
• In greased casserole dish, layer 6-8 corn tortillas (or flour, your preference).
• Then add half of the Sour Cream Soup/Chicken mixture.
• Sprinkle with a little cheese (1/2 cup)
• Add another layer of 6-8 tortillas, the rest of the sauce mixture and the rest of the cheese.
• Cover with foil and Cook in 350 degree oven for approximately 45 minutes.
• You can make this lower in fat by using the reduced fat soup and reduced fat or fat free sour cream, as well as reduced fat cheese.
• Before serving, you can add a few chives for garnish. Looks nice.

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Ina large bowl, combine soup, sour cream, milk, chili, garlic, onions, and black pepper.
• Lay the layers in a greased baking dish:- 6 tortillas- 3 cups chopped chicken- Half the sauce- Half grated cheese, And repeat again: tortillas, chicken, sauce, cheese.
• Bake for 30-40 minutes until golden brown and bubble.

SOUR CREAM CHICKEN ENCHILADA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat.
• Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.
• Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese.
• Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.
• Bake until heated through, about 45 minutes.

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Boil chicken, cool and shred into bite-size pieces.
• Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
• Cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
• Spoon 1/3 mixture on top of tortillas
• Top with 2-3 oz shredded cheese (enough to cover chicken mixture).
• Repeat tortilla, chicken filling and cheese layers two times
• Bake at 350°F until cheese is melted and casserole is heated through; approximately 30-45 minutes.
• Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
• *This can also be made with corn tortillas however they will be a little chewy*.

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking dish with cooking spray.
• In a small saucepan, whisk together the sauce ingredients. Bring to a simmer over medium-high heat. Cook for 1 to 2 minutes, or until the mixture is thick and bubbly, whisking constantly.
• In a medium nonstick skillet, combine the chicken, cream cheese, and salsa. Cook over medium-low heat for 5 to 6 minutes, or until the mixture is warmed through and the cream cheese is melted, stirring occasionally.
• Meanwhile, on a baking sheet, put the tortillas in a single layer.
• Bake the tortillas for 5 minutes, or until slightly crisp on the edges and somewhat soft in the center.
• Pour 1/2 cup sauce into the baking dish. Spread to cover the bottom. Top with half the tortillas. Spread the chicken mixture over the sauce. Top with the remaining tortillas. Pour the remaining sauce over the tortillas.
• Bake, covered, for 10 minutes, or until warmed through.
• Meanwhile, in a small bowl, whisk together the sour cream and lime juice. After 10 minutes, spread the mixture over the casserole. Bake, uncovered, for 1 to 2 minutes, or until the topping is slightly warm. Sprinkle with the chili powder.
• nutrition information
• (Per Serving)
• Calories: 216
• Total Fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 52mg
• Sodium: 372mg
• Carbohydrates: 23g
• Fiber: 2g
• Sugars: 4g
• Protein: 24g
• Dietary Exchanges
• 1 1/2 Starch
• 3 Very Lean Meat

CHICKEN SOUR CREAM ENCHILADA CASSEROLE RECIPE - (4.6/5)

Steps:

• In a large skillet, heat the oil over medium-high heat, add the onion and cook, stirring until softened about 5 minutes. Set aside. Pour about ½ cup of enchilada sauce into the slow cooker and spread around. In layers, add ¼ of the tortilla strips, ¼ quarter of the remaining sauce, 1/3 of the sautéed onion, 1/3 of the chicken and ¼ of the cheese. Repeat the layers two more times ending with the cheese. Finish casserole with remaining sauce and cheese. Spoon the sour cream over the surface of the casserole in big dollops and spread it around without disturbing the layer. Cover and cook on high for 2 hours or low for 4-5 hours.