SOUR CREAM CHICKEN ENCHILADA BAKE

by Sheryl

PREP TIME: 15 minutes | COOK TIME: 15 minutes | TOTAL TIME: 30 minutes

This creamy, delicious, enchilada casserole tastes heavenly. This mouthwatering meal is loaded with shredded chicken, sour cream, diced green chilis, cheese, and corn tortillas. A perfect addition to your weeknight menu that your whole family will surely love!

INGREDIENTS

3 cups shredded chicken breasts
12 corn or taco-size flour tortillas
2 cups mozzarella cheese, divided
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
2 4-ounce cans diced green chiles, drained
1 1/2 cups shredded cheddar cheese
2 tablespoons green onions

HOW TO MAKE SOUR CREAM CHICKEN ENCHILADA BAKE

Step 1: Prepare the oven. Preheat it to 375 degrees for flour tortillas or 350 degrees if using corn tortillas.

Step 2: In a medium saucepan, melt the butter. Once melted, stir in the flour. Pour in the broth, cook and stir until the mixture has thickened and bubbled.

Step 3: Add in the sour cream, cumin, salt, pepper, and green chiles, Stir and cook until it begins to bubble. bare in mind to not boil the mixture. Set aside.

Step 4: Then, grease a 9 x 13-inch baking dish.

Step 5: On the bottom of the prepared dish, place 6 tortillas. Slightly overlap so they can fit.

Step 6: Place the chicken over the tortillas and sprinkle with a cup of mozzarella. Add and spread half of the sour cream on top.

Step 7: Add the rest of the tortillas on top of the layers.

Step 8: Top it all up with the rest of the sour cream, mozzarella, and cheddar cheese.

Step 9: Place inside the preheated oven and bake for about 15 minutes.

Step 10: Remove from the oven and garnish with some green onions before serving. Enjoy!

NOTES:

1. To prepare the chicken, cook them in an instant pot. For this recipe, I used 4 pieces of thawed chicken breasts and slice them into little pieces. Then, add the pieces of chicken to the IP along with half a cup of chicken broth, 2 tbsp taco seasoning, 1 tsp cumin, and 1 tbsp chilli powder. Cover and simmer for 10 minutes. When done, instantly release the pressure and shred the chicken.

2. Or you may opt to use canned chicken, rotisserie chicken, or any fully cooked shredded chicken.

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