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In the realm of home cooking, few things evoke the warmth and nostalgia of comfort food. These dishes often remind us of family gatherings, cozy evenings, and the joy of sharing a meal with loved ones. One such dish that perfectly encapsulates these feelings is the Sour Cream Chicken Enchilada Casserole. This casserole not only boasts a delightful medley of flavors but is also incredibly easy to prepare, making it an ideal choice for busy weeknights or festive family dinners.

Sour Cream Chicken Enchilada Casserole

Delight your family with this creamy Sour Cream Chicken Enchilada Casserole! This easy recipe combines shredded chicken, cream of chicken soup, sour cream, and a blend of spices, all layered with corn tortillas and topped with melty cheddar cheese. Perfect for a cozy dinner, it’s ready in under an hour and serves six. Don’t forget to garnish with fresh cilantro and avocado slices for that extra touch. Enjoy the flavors of Mexico right at home!
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Ingredients
  

3 cups cooked, shredded chicken

1 can (10 oz) cream of chicken soup

1 cup sour cream

1 cup shredded cheddar cheese

1 cup diced green chilies (canned)

1 teaspoon taco seasoning

8 corn tortillas

1 cup salsa (your choice of mild or spicy)

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

Fresh cilantro, for garnish

1 avocado, sliced, for serving (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C).

    Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until the onion is translucent.

      Combine Filling: In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, diced green chilies, taco seasoning, half of the cheese, sautéed onion and garlic, and salsa. Mix well until all ingredients are thoroughly combined.

        Assemble Casserole: In a greased 9x13-inch baking dish, spread a thin layer of the chicken mixture at the bottom. Layer 4 corn tortillas on top, slightly overlapping them. Spread half of the chicken mixture over the tortillas. Repeat with another layer of 4 tortillas and then spread the remaining chicken mixture on top.

          Top It Off: Sprinkle the remaining shredded cheddar cheese over the top.

            Bake: Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil, and bake for an additional 15 minutes or until the cheese is bubbly and slightly golden.

              Garnish and Serve: Remove from the oven and let cool for 5 minutes. Garnish with fresh cilantro and serve with avocado slices on the side.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings