Chicken Enchilada Casserole with Sour Cream & Cheese Sauce Recipe
Mexican food. I love Mexican food! I especially love the Mexican food that’s creamy, cheesy, and full of chicken goodness. That’s this recipe. It’s chocked full of sour cream, cream cheese, and more cheese! Yum. Come on in, and I’ll share the recipe with you:
You’ve gotta love the sauce just blanketing the enchilada.
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Here’s the recipe for you:
Chicken Enchilada Casserole Recipe
2016-10-28 10:01:33
Serves 6
Prep Time
10 min
Cook Time
25 min
Ingredients
- 2 Tbsp. unsalted butter
- 1 small chopped sweet onion
- 1/2 cup chopped green bell pepper
- 2 cups of chopped cooked chicken - I just used a rotisserie chicken
- 1 (10 oz.) can of diced tomatoes with green chili peppers, drained
- 3 Tbsp. unsalted butter
- 1/4 cup of all-purpose flour
- 1 tsp. ground coriander
- 3/4 tsp. salt
- 2&1/2 cups of chicken broth
- 1 cup of sour cream
- 1&1/2 cups of shredded cheese - Mexican blend
- 12 (6 in.) tortillas
- 1 tomato, and 1 bell pepper chopped and mixed together to make a relish
Instructions
- In a large skillet, melt the butter and cook the onion and pepper until tender - about 5 minutes
- Grab yourself a medium sized bowl, and add the chicken, drained tomatoes with chili peppers, and the cooked onion and pepper
- Add the rest of the butter to the skillet
- Mix in the flour, coriander and salt
- Add the chicken broth, mix well
- Cook on medium/high heat until the sauce thickens up - this should only take a few minutes
- Turn the heat off, add the sour cream and ONLY 1/2 cup of the shredded cheese
- Now, you have your enchilada sour cream sauce
- Stir 1/2 cup of the sour cream sauce into the chicken mixture
- Grab a 9x13 baking dish and pour some of the sauce into the bottom, just so it covers it
- Take your tortillas, and scoop 1/4 cup of the chicken mixture into each one
- Roll them up nice and tight and place seam side down into the baking dish with sauce on the bottom
- Once you have them all filled and in the pan, add the rest of the sauce to the top of the enchiladas
- Spread the remaining cheese over the enchiladas
- Bake at 350 degrees for 25 minutes
- Serve with the tomato and pepper rellish
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"Keeping it Simple, because who has time for complicated?" Hi! I'm Melissa, a mom to 4 cute little rugrats, a Volunteer Field Editor for "Taste of Home" Magazine where I review and create recipes, a former elementary school teacher, and the owner of Kid Friendly Things To Do. This is where I love to share all things fun and simple for the whole family (with kids in mind) - Recipe Creations, Crafts, Game Ideas & Fun Foods for Holidays and Special Occasions. Please, come on in... 
