CHICKEN TORTILLA CASSEROLE SOUR CREAM RECIPES

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SOUR CREAM CHICKEN ENCHILADA CASSEROLE RECIPE | ALLRECIPES



Sour Cream Chicken Enchilada Casserole Recipe | Allrecipes image

Crispy, cheesy and has a great taste. Also tastes like chicken nachos! Serve with Lipton® Spanish rice.

Provided by DiRkFaN41

Categories     Baked Chicken Breasts

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 7

cooking spray (such as Pam®)
⅔ (14.5 ounce) package tortilla chips (such as Tostidos®), crushed
12 ounces cooked chicken breast strips (such as Louis Rich® Grilled Chicken Breast Strips), chopped
1 (10.75 ounce) can cream of chicken soup
1 pint sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded Colby-Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Layer tortilla chips in the bottom of the prepared baking dish.
  • Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
  • Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 534 calories, CarbohydrateContent 29.2 g, CholesterolContent 92.5 mg, FatContent 36.2 g, FiberContent 2 g, ProteinContent 24.6 g, SaturatedFatContent 17.6 g, SodiumContent 874.2 mg, SugarContent 1.1 g

CHICKEN TORTILLA CASSEROLE RECIPE | TRISHA YEARWOOD | FOOD ...



Chicken Tortilla Casserole Recipe | Trisha Yearwood | Food ... image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 12 servings

Number Of Ingredients 18

4 boneless, skinless chicken breasts
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk 
Salt and pepper

Steps:

  • Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
  • Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
  • In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
  • Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
  • Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

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