Sour Cream Chicken Enchilada Casserole Recipe
A delightful recipe for creamy chicken enchiladas with a deliciously rich sauce made from sour cream and cheese. These enchiladas are quick to prepare, taste even better the following day, and freeze beautifully for future meals.
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Servings: 8
Equipment
- Equipment
- Skillet
Ingredients
- 2 to 3 boneless skinless chicken breasts, cooked and shredded
- 1 can of Rotel
- ½ onion finely chopped
- 1 tablespoon taco seasoning or half of a packet
- 1 cup milk
- 1 can of cream of chicken soup
- 1 8 oz container of sour cream
- 8 to 10 tortillas
- A handful of shredded cheese any variety
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, sauté the chopped onions over medium heat until they are softened.
- Add the shredded chicken, taco seasoning, Rotel, and half of the can of cream of chicken soup to the skillet. Cook on low heat until everything is well combined.
- Spoon the chicken mixture evenly down the center of each tortilla. Roll them up tightly and place them seam-side down in a 9x13-inch baking dish. Repeat until the dish is filled.
- In a separate bowl, whisk together the remaining cream of chicken soup, sour cream, and milk until the mixture is smooth.
- Pour the sour cream sauce over the rolled tortillas and sprinkle shredded cheese generously over the top.
- Bake in the preheated oven for about 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Notes
These enchiladas pair well with a variety of side dishes, such as Mexican rice, refried beans, or a simple green salad.