Casseroles have always been some of the best comfort meals in North America. The best part about casseroles is their versatility. You can put virtually anything in a casserole and it will taste amazing! Enchiladas belong to the same family of comfort food, but they come from Mexico.
Combine enchiladas with a casserole and you have the ultimate comfort meal for people of all cultures. It is hot, saucy, heavy, and delicious. Add extra ingredients to your enchilada casserole and make it your own.
How to make a Sour Cream Chicken Enchilada Casserole?
Preheat the oven to 350 F degrees.
Grease a 13×9 inch baking dish with oil.
Cut the chicken into cubes, cut the chilli peppers into small pieces, and grate the cheese.
Combine chicken cream soup, sour cream, milk, chilli, dried garlic, onion, salt, and black pepper in a large bowl.
Place 6 tortillas in the baking dish.
Put half of the chicken in the baking dish.
Pour half of your liquid sauce over the chicken.
Sprinkle half of the grated cheese over the chicken.
Repeat steps 5-8.
Bake for 30-40 minutes.
Let the dish cool for 15 minutes before serving.
What do you serve chicken enchilada casserole with?
You actually don’t need any sides with an enchilada casserole, as it contains almost all food groups! However, if you’d like to add something to your meal, you should add something fresh. Because casseroles are so hefty, they pair well with fresh vegetable salads or baked vegetables.
How do you freeze a chicken enchilada casserole?
To freeze a chicken enchilada casserole, you have to wait for it to cool down. Then, wrap it in cling film or foil and place in the freezer. Though you can wrap the whole casserole if you have enough space in the freezer, we recommend wrapping each portion individually. That way you will be able to reheat it portion by portion.
Can you make an enchilada casserole with more than 2 layers?
You can make more layers in your casserole, but they’ll have to be thinner. Ultimately, it all depends on the size of your your baking dish. If it’s tall enough, it can hold more layers. Taller casseroles might fall apart during serving though.
- 4 cups diced cooked chicken
- 1 can cream of chicken soup
- 8 oz. (1 cup) sour cream
- 2/3 cup milk
- 1 (4 oz.) can dice green chiles (or fresh)
- 2 Tbsp. dried minced onion
- 1 tsp. garlic powder
- pepper, salt to taste
- 12 corn tortillas
- 2-3 cups shredded cheddar cheese
In a 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.