Sour Cream Chicken Enchilada Casserole Recipe

Name: Sour Cream Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 Corn Tortillas; 3/4 cups Picante Sauce; 1 cup Water; 2 pounds Boneless Skinless Chicken Breast, Chopped; 1 ounce, weight Taco Seasoning; ⅓ cups Chopped Green Chilies; 1 stick Butter; 2 Tablespoons Flour; 1- 1/2 cup Milk; 16 ounces, weight Sour Cream; 2 cups Cheddar Or Mexican Cheese

Servings: persons

12 Corn Tortillas
3/4 cups Picante Sauce
1 cup Water
2 pounds Boneless Skinless Chicken Breast, Chopped
1 ounce, weight Taco Seasoning
⅓ cups Chopped Green Chilies
1 stick Butter
2 Tablespoons Flour
1- 1/2 cup Milk
16 ounces, weight Sour Cream
2 cups Cheddar Or Mexican Cheese

1
Preheat oven to 375F.
2
Put the tortillas into a bowl.
3
Soak tortillas in 2 Tablespoons of picante sauce and 1 cup of water.
4
Cook chopped chicken breast in a skillet over medium heat until cooked thoroughly and browned.
5
Add taco seasoning, chopped chilies and remaining picante sauce.
6
Simmer for 5 minutes then remove from heat.
7
Melt butter in a medium saucepan on low heat.
8
Slowly add the flour, stirring constantly to keep smooth.
9
Cook for 1 minute and then gradually add milk.
10
Cook over medium heat until bubbly and thick (about 5 minutes) stirring constantly.
11
Remove from heat and add sour cream stirring until mixed completely.
12
Spread 6 corn tortillas in bottom of a 9 x 13 casserole dish.
13
Pour 1/2 of the sour cream sauce over the tortillas.
14
Add 1/2 of the meat.
15
Add 1 cup of cheese.
16
Repeat layers a second time.
17
Bake in the preheated oven for 30 minutes.
18
Cool for 5-10 minutes before serving.
19
Also tastes good served with chopped lettuce and tomatoes!

1323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 Corn Tortillas, 3/4 cups Picante Sauce, 1 cup Water, 2 pounds Boneless Skinless Chicken Breast, Chopped, and more.

Yes, Sour Cream Chicken Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sour Cream Chicken Enchilada Casserole

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