Ingredients for Chicken Enchilada Casserole In Green Chile And Sour Cream Sauce
- 1.5 lbs boneless, skinless chicken breasts
- water
- chicken bouillon cube
- 1 tsp ground cumin
- cumin seed
- garlic powder
- onion powder
- 1 cup sour cream
- 1 (10 ounce) can diced green chiles, undrained
- Colby cheese
- onion
- garlic
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
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How to Make Chicken Enchilada Casserole In Green Chile And Sour Cream Sauce
- Preheat oven to 375°F (190°C).
- Cook chicken: Boil or bake 1.5 lbs boneless, skinless chicken breasts until cooked through. Shred chicken.
- Prepare the sauce: In a large bowl, whisk together 1 (10 ounce) can diced green chilies (undrained), 1 cup sour cream, 1 cup shredded Monterey Jack cheese, 1/2 cup chicken broth, 1 teaspoon cumin, 1/2 teaspoon chili powder, and salt and pepper to taste.
- Combine chicken and sauce: Add the shredded chicken to the sauce and stir to combine.
- Assemble the casserole (or rolled enchiladas):
- Casserole Style: Spread half of the sauce mixture in a greased 9x13 inch baking dish. Pour the chicken mixture over the sauce. Top with the remaining sauce and 1 cup of shredded cheddar cheese.
- Rolled Enchilada Style: Place approximately 3 tablespoons of the chicken and sauce mixture in the center of each corn tortilla. Roll tightly and place seam-down in a greased 9x13 inch baking dish. Cover with remaining sauce and cheese.
- Bake: Bake for 30-40 minutes, or until heated through and bubbly, and the cheese is melted and golden brown. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
17g
Fat
78g
Carbs
13g
