Sour Cream Enchilada Casserole Recipes

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

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.

SOUR CREAM ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
• Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

SOUR CREAM ENCHILADA CASSEROLE

Steps:

• In large, shallow dish, mix water and 2 Tablespoons picante sauce.
• Place tortillas in mixture for 5 minutes, then drain.
• Brown ground beef and onion in heavy skillet, then drain.
• Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and 1/4 cup picante sauce.
• Simmer meat mixture for 5 minutes.
• In heavy saucepan, melt butter over low heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly, until bubbly and thickened.
• Remove from heat and add sour cream, stirring until well blended.
• Place 1/2 of tortillas in a 13 x 9 x 2 inch baking dish.
• Pour 1/2 of sour cream mixture over tortillas.
• Spoon 1/2 of meat mixture evenly over sauce.
• Sprinkle 1/2 of cheese over meat mixture.
• Repeat layers with other half of ingredients.
• Bake in pre-heated 375 degree oven for 25 minutes.

SOUR CREAM ENCHILADAS

Steps:

• In a large bowl, combine 3 cups shredded cheddar cheese and sour cream. Set aside 2 tablespoons olives and 2 tablespoons onions. Add remaining olives and onions to cheese mixture; mix well. Spoon 1/2 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese. , Cover and bake at 325° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with reserved olives and onions.