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Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole with veggies is an easy weeknight family dinner! You can make the entire casserole ahead and then just bake and enjoy.

PREP Time

30 min.                    

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COOK TIME

60 Min.

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Chicken Enchilada Casserole

Chicken:  Chicken Breast, Skinless and Boneless, Olive oil, Salt, Pepper  White Enchilada Sauce: Cornstarch, Water, Chicken Broth, Sour Cream, Green Chilis, Taco Seasoning Other: Corn Tortillas, 6 inch,  Coleslaw Mix, Zucchini, Shredded Cheddar Cheese,  Scallions Optional for Garnish: Tomato, diced, Sour Cream, Scallion, finely sliced

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Roast and shred the chicken.  Slice the zucchini, slice the scallions.

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1 Prep Ingredients

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To a small sauce pot, add the chicken broth, cornstarch slurry, taco seasoning.  Bring to a simmer stirring until it gets thick.  Whisk in the sour cream.  Turn off the heat; add the Green Chilis and mix in completely.

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2 Make the sauce

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Start to layer...tortillas, sauce, chicken, scallions, veggies, cheese.  Do this again!  Then on the final layer, cover with tortillas, sauce.  Wait until later to add the final layer of cheese..

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3 Assemble

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Preheat oven to 375F degrees.  Bake covered for 45 minutes.  Remove from the oven and add the final layer of cheese and scallions. Bake WITHOUT a cover for another 15 minutes.

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3 Bake and finish

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3

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Serve & Enjoy!

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