My husband is having a pot luck today at work, so I asked him what he would like to take. He said your Sour Cream Chicken Enchilada Casserole would be amazing! This is a family favorite not just for hubby but my oldest teen asks for it weekly and for his birthday weekend every year, he has even been known to threaten people who try to take the last piece.
I have been making this for many years, but never take the time to write down the recipe. So I took this chance to write down the recipe, and braved the cold but sunny day to get a couple of pictures.
Also, I have made this with both milk and cream. I have even substituted greek yogurt for the sour cream with awesome results.
I know this is not a healthy recipe, but it is worth the calories.
Sour Cream Chicken Enchilada Casserole
Prep Time: 20 minutes
Cook Time: 35+45 minutes
Total Time: 2ish hours
Serves: 8 ish
2 tbsp +1 tsp divided Goya Adobo Seasoning Salt (or any seasoning salt you like)
2 cans Rotel original Tomatoes
2 tbsp Bob’s Red Mill Gluten Free All Purpose Flour*
4 tbsp butter (divided in half)
2 14.5 oz cans chicken broth
1 pint Heavy cream or whole milk
4 cups grated Cheddar Jack Cheese
Approx 2.5 lbs Chicken Breast**
24 oz Sour Cream
12 corn tortillas
Optional Pepper sauce to taste
Optional Fresh Cilantro chopped
9 by 13 inch baking pan
Sauce or saute pan
Preheat oven to 375º Fahrenheit. Coat the Chicken in seasoning salt and cover with one can of Rotel. Then bake until done (approx 35 minutes). Set aside to cool (it needs to be cool enough to shred) while the chicken cools; in your sauce pan over a medium heat melt the butter. When it is melted add the flour until it incorporates (you are making a rue here). Then wisk in chicken broth until it starts to thicken. Add the can of rotel and the remaining seasoning salt. Bring the sauce up to a simmer, add about half the cream, as it starts to thicken alternate the broth and cream until you have added them all. When is all in and starts to thicken, to about the constancy of yogurt then remove it from the heat and add the sour cream. Taste your sauce and add pepper sauce (I used Texas Pete) until you get a spice level that is right for your family (we like about 2 tsp). Your chicken should be cool enough to handle, so shred it into a bowl and add about 1/3 your sauce to it and stir to coat.
Then use the remaining butter coat the inside of the 9×13 pan to prevent sticking. Line the bottom with half the tortillas; try to avoid overlapping too much it can make the layer gummy. Then top with half the chicken mix, half the grated cheese, topped with about half the sauce. Then repeat with remaining tortillas, chicken mix, sauce and top with the remaining cheese. Bake for about 40 minutes or until it is brown and bubbly over the top then cool for a few minutes and serve. I sprinkle cilantro over the top of mine, but that is up to you!
*(Any All Purpose flour works here to keep gluten free I go with bob’s which does well with milk)
**(this is boneless skinless so if you use bone in skin on go with about 1/4 lb ish more)