Trust me, we didn’t waste any time demolishing this when my mom made it during those busy day
Every so often, a dish emerges that embodies a culture’s heart, soul, and culinary brilliance. One such delicacy is the Sour Cream Chicken Enchilada Casserole, a recipe that tantalizingly merges Mexican zest with comforting creaminess. While its roots may be enigmatic, its place in Tex-Mex gastronomy is undisputed.
Pairing this casserole is akin to setting a stage for a musical—every component elevates the experience. Opt for a traditional Mexican rice, infused with a tomato-y goodness and aromatic spices. Or perhaps, the creaminess of refried beans or the freshness of a crisp green salad with lime hints to balance out the flavors. And to truly experience this meal’s authenticity, serve with warm tortillas or slightly sweet cornbread.
Sour Cream Chicken Enchilada Casserole: A Culinary Symphony
Ingredients you’ll need:
The Star: 4 cups of perfectly diced, cooked chicken
The Creaminess: 1 can of velvety chicken soup & 8 ounces of rich sour cream
The Cheese Veil: 2 cups of shredded cheddar
The Flavor Agents: A can of green chiles, onion powder, and that ever-crucial garlic powder
The Carriers: 12 soft corn tortillas
Steps to culinary greatness:
Set the stage by preheating your oven to 350°F (175°C). Lovingly grease your 9×13-inch baking dish.
Lay down your tortillas, ensuring they provide a warm blanket at the base of your dish.
Whisk together the chicken soup, sour cream, milk, chiles, and those flavorful spices in a bowl, letting them mingle and form an exquisite sauce.
Layer in the chicken, generously drizzle your sauce, and then sprinkle with cheese. Repeat this to create a layered masterpiece.
Allow it to bake for 30-40 minutes. As the cheese melts and the casserole warms up, anticipate the culinary magic that’s about to ensue.
Let it cool just a touch, ensuring maximum flavor when served.
