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#Sour cream chicken enchilada casserole full
#Sour cream chicken enchilada casserole plus

#Sour cream chicken enchilada casserole full

Also, not putting the mixture on top until right before they are baked will help the tortillas from getting soggy.įREEZING: This recipe makes a full 9×13 tray, with extra left over. MAKING AHEAD OF TIME: We do it all the time! Just make the enchiladas as instructed and cover with foil or saran wrap and place in the fridge for up to 24 hours in advance. This will help extra moisture to release from the dish and crisp up the top. Also, be sure that you remove the foil during the last 15 minutes of baking. To keep your enchiladas from becoming soggy be sure that you drain the can of green chilis as adding extra liquid can create a mushy dish. I would only do this if you can’t cook your own because I personally think this recipe has much more flavor from home cooked chicken. On those busy days if you don’t have enough time to cook the chicken then you can use rotisserie chicken or canned chicken. If you like your enchiladas a little spicy, you can get the spicy green chilis instead or you can add chopped jalapeños to the mixture.Ĭhicken. If you choose to bake them in a metal pan, then keep on eye on them as they may cook a little faster.Įxtra spice.

Try a different type of cheese like cheddar cheese, Monterey jack cheese, queso blanco, or a spicier pepper jack cheese are great options because these all melt easily and taste great in enchiladas.

Just switch out an equal amount of sour cream for the yogurt.

Trade out sour cream for plain greek yogurt and you can definitely do the same in this recipe.

Use other cream of soups in this recipe if you don’t have cream of chicken.

Use corn tortillas for this recipe, but we prefer flour tortillas for this version.

Here are substitution ideas and tips for these creamy chicken enchiladas: SubstitutionsĪs always, recipes can be altered to your liking. Remove the foil for the last 15 minutes of baking. Once the pan is full, pour the 1/3 of mixture you saved over the top of the rolled enchiladas, sprinkle on some more shredded cheese, and bake at 350, covered with foil, for an hour.

Also, place seam side down so that they don’t unroll at all.īAKE. Roll them up and place in the pan (you might have to place most horizontally and a few vertically to make them all fit).

#Sour cream chicken enchilada casserole plus

Create the enchiladas by putting a large spoonful, plus a generous amount of cheese inside each tortilla. Use cooking spray to coat a 9×13 baking dish, and spread a tiny bit of your mixture on the bottom. Remove about 1/3 of the mixture (save it for topping), and add your shredded chicken to the remaining 2/3 of the sauce and stir. Start by mixing together your sour cream, cream cheese, green chiles, and cream of chicken. This recipe is so creamy due to the sauce being made from a can of cream of chicken, sour cream and cream cheese. We have a recipe for homemade flour tortillas, and I highly recommend trying it! It’s easier than you think, and so much tastier than store bought. Another reason I like to use flour tortillas is that they don’t fall apart as easy as corn tortillas tend to do when you roll them up. The flour tortillas have a different texture, making them so soft and so creamy.