Sour Cream Enchilada Casserole (Print Version)
Creamy chicken, cheese, and jalapeños layered with tortillas for a flavorful, baked enchilada casserole.
# Ingredients:
→ Sauce
01 -
1/4 cup unsalted butter
02 -
1/4 cup all-purpose flour
03 -
2 garlic cloves, minced
04 -
2 cups chicken broth
05 -
1 cup sour cream
06 -
2 tablespoons chopped pickled jalapeños
07 -
1 teaspoon pickled jalapeño juice
08 -
1 teaspoon ground cumin
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon ground black pepper
→ Assembly
11 -
3 cups cooked shredded chicken
12 -
12 small corn or flour tortillas
13 -
2 cups shredded Monterey Jack cheese
14 -
1 cup shredded Cheddar cheese
# Steps:
01 -
Preheat oven to 350°F (175°C). Coat a 9x13 inch baking dish with nonstick cooking spray.
02 -
Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute until lightly golden.
03 -
Stir in minced garlic and cook for 30 seconds. Gradually add chicken broth, whisking constantly.
04 -
Continue stirring until sauce thickens, about 5 minutes. Remove saucepan from heat.
05 -
Whisk in sour cream, chopped pickled jalapeños, jalapeño juice, ground cumin, salt, and black pepper until smooth.
06 -
Arrange 6 tortillas evenly over the bottom of the prepared baking dish. Top with half of the shredded chicken, half of the sauce, and 1 cup Monterey Jack cheese.
07 -
Layer the remaining tortillas, followed by the rest of the chicken, remaining sauce, 1 cup Monterey Jack cheese, and 1 cup Cheddar cheese.
08 -
Cover baking dish with aluminum foil. Bake in the preheated oven for 30 minutes.
09 -
Remove foil and continue baking for 5 to 10 minutes until cheese is golden and bubbling.
# Notes:
01 -
Substitute rotisserie chicken for quicker preparation.
02 -
Allow casserole to rest 10 minutes before slicing for cleaner portions.