Description
Sour Cream Chicken Enchilada Casserole is a mouthwatering, comforting dish that combines shredded chicken, creamy sour cream, and zesty enchilada sauce layered with tortillas and cheese. Baked to perfection, this casserole is perfect for family gatherings or cozy weeknight dinners. Easy to prepare yet bursting with flavor, it’s sure to be a hit at your table!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 cup full-fat sour cream
- 2 cups shredded sharp cheddar cheese
- 6 corn or flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, rinsed
- 2 green onions, sliced
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13 inch baking dish with nonstick spray.
- Boil chicken breasts for 15-20 minutes until fully cooked. Shred the chicken using two forks.
- In a bowl, mix shredded chicken, sour cream, garlic, black beans, half of the cheese, and half of the enchilada sauce.
- Spread some enchilada sauce in the baking dish. Layer half the tortillas, followed by half the chicken mixture. Repeat layers.
- Pour remaining enchilada sauce on top and sprinkle with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg