Sour Cream Chicken Enchilada Casserole with Veggies
Sour Cream Chicken Enchilada Casserole with Veggies is hearty, cheesy, delicious, & easy because everything is layered in one dish. It has everything you love in a White Enchilada Casserole with the bonus of hidden vegetables with extra vitamins and nutrients! Even picky eaters will love the veggies because they won't even know they're there!
Servings 6 Servings
Calories 620kcal
Ingredients
Chicken (Tip: you can also buy a rotisserie chicken to replace these ingredients)
- 8 ounces Chicken Breast, Skinless and Boneless
- ½ teaspoon Extra Virgin Olive oil
- Salt (enough to season before roasting)
- Pepper (enough to season before roasting)
White Enchilada Sauce
- 2 tablespoons Cornstarch
- ¼ cup Water
- ½ cup Chicken Broth
- ¾ cup Sour Cream
- 4 ounces Green Chilis (small can)
- 2 teaspoons Taco Seasoning
Other
- 12-14 Corn Tortillas, 6 inch
- 2 cups Coleslaw Mix (shredded cabbage and carrots)
- 1 Zucchini, medium-large sized
- 16 ounces Cheddar Cheese, Shredded split into thirds to ensure enough for the 3 layers
- 4 Scallions (Green Onions)
Optional for Garnish
- 1 Tomato, diced
- ½ cup Sour Cream
- 1 Scallion, finely sliced
Instructions
Prep-Ahead
- Preheat oven to 400 degrees F
- Rub the chicken breast with olive oil, sprinkle with salt and pepper and roast in the oven for 20 minutes or until internal temp reaches 165 degrees F. Take the chicken out and let cool for 10-15 minutes until cool enough to shred. Shred into small bite-size pieces. TIP: buy a cooked rotisserie chicken so all you have to do is shred it!
- While the chicken is roasting, make the sauce by starting with the corn starch slurry. Mix 2 tbls corn starch into ¼ cup cold water until completely dissolved.
- 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 then turn off the heat. Add the Green Chilis and mix in completely.
- Finely Dice the Scallions (these will go into all 3 layers plus some for garnish). Slice the zucchini on the bias into ¼ inch slices (the zucchini will only go into 1 layer).
- At this point you can either move on to the assembly or put the scallions, zucchini, sauce and the chicken in the fridge until you are ready to assemble.
Assemble the Enchilada Casserole
- Spread a very thin layer of sauce on the bottom of the casserole dish, so that the tortillas don't stick. Next, lay down 4 tortillas, or as many as you need to cover the bottom and making sure you have enough for 3 layers.
- Spread a layer of the sauce over the tortillas.
- Spread half of the shredded chicken over the sauce. Then sprinkle scallions over the chicken.
- Sprinkle the coleslaw mix of cabbage and carrots over the chicken.
- Add shredded cheese. NOTE, you should have 16oz of cheese, which you will need for 3 layers in total, so be sure to portion it out so that you only use ⅓ of the cheese in this first layer.
- Next layer another 4 tortillas over the cheese, then sauce, add the rest of the chicken, and another layer of the coleslaw cabbage and carrots. Now comes the zucchini. Lay the slices to create a single layer. Use any extra to fill in any major holes.
- Add another layer of cheese (using another ⅓ of the cheese) and scallions over the zucchini.
- Add the final layer of tortillas making sure to fill in any holes with broken tortillas.
- Spread the final layer of sauce over top.
Cook!
- Preheat oven to 375 degrees F. Then bake the casserole covered with a glass lid or aluminum foil for 45 minutes.
- Remove from the oven and add the final layer of cheese and scallions to the top and then bake WITHOUT a cover for another 15 minutes until the top is perfectly melted and golden. Serve and Enjoy!
Notes
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Can I use ground meat in this enchilada casserole?
You can use ground chicken, ground turkey, or ground beef in this Sour Cream Enchilada Casserole! Instead of roasting the chicken in Steps 1-2, you will brown the ground meat in a frying pan on the stove. Then follow the rest of the instructions. - Can I make this in a larger 9x13 or similar side casserole dish? You can increase the recipe to fit a traditional 9x13 or 10x13 casserole dish. The easiest option is to double the recipe, but note that you will have enough of the ingredients to not only fill the larger length of the casserole, but also increase the number of layers! So, rather than 3 layers of filling, you will get 4 delicious layers! The tortillas, sauce, and cheese will therefore, need to be split into 4 sections and the chicken and cabbage/carrots into 3 sections. The zucchini will go into only 2 layers.
- Layer 1: 6-8 Tortillas, ¼ of the sauce, ⅓ of the chicken and scallions, ⅓ of the cabbage/carrots, ¼ of the cheese.
- Layer 2: 6-8 Tortillas, ¼ of the sauce, ⅓ of the chicken and scallions, ⅓ of the cabbage/carrots, ½ of the zucchini slices, ¼ of the cheese.
- Layer 3: 6-8 Tortillas, ¼ of the sauce, ⅓ of the chicken and scallions, ⅓ of the cabbage/carrots, ½ of the zucchini slices, ¼ of the cheese.
- Layer 4: 6-8 Tortillas, ¼ of the sauce, ¼ of the cheese.
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Can I freeze this Enchilada Casserole to enjoy later?
This Enchilada casserole can be frozen after baking, so make 2 and enjoy one now and the other later! Cool it first in the fridge. Store it in an airtight container in the freezer and it will last for 3-4 months. To thaw, place in the refrigerator 24 hours in advance of cooking. Then place in a 400 degree oven for 30 minutes minutes covered then 10 minutes uncovered.
