Sour Cream Chicken Enchilada Casserole
Sour Cream Chicken Enchilada Casserole
Ingredients:
1 can (10 oz) enchilada sauce
1 cup sour cream
1 cup shredded cheese (cheddar or Mexican blend)
8 corn tortillas
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Chopped green onions (for garnish)
Directions:
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the shredded chicken, enchilada sauce, sour cream, black beans, corn, cumin, garlic powder, salt, and pepper. Stir until everything is well mixed.
In a greased 9x13 inch baking dish, layer four corn tortillas on the bottom. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the shredded cheese. Repeat the layers with the remaining tortillas, chicken mixture, and top with the remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for about 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Once finished, take the casserole out of the oven and let it cool for a few minutes. Garnish with chopped green onions before serving. This sour cream chicken enchilada casserole is a hearty and delicious meal perfect for any occasion!
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 350 kcal | Servings: 6 servings
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