Description
A comforting casserole featuring layers of tender chicken, creamy sour cream, and cheesy goodness, perfect for any family dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup sour cream
- 1 can (10 oz) red or green enchilada sauce
- 2 cups shredded cheddar cheese
- 8 corn or flour tortillas
- Fresh cilantro and sliced jalapeños (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- Season the chicken with salt and pepper. Boil the chicken breasts in water until they are cooked through, about 15-20 minutes, reaching an internal temperature of 165°F.
- Shred the cooked chicken and set it aside.
- Mix the shredded chicken with sour cream and half of the enchilada sauce in a bowl.
- Layer half of the tortillas in the baking dish, followed by half of the chicken mixture and one cup of cheese. Repeat this layering process.
- Pour the remaining enchilada sauce over the top layer and finish with the leftover cheese.
- Bake for 25-30 minutes until the casserole is bubbly and golden brown.
Notes
For enhanced flavor, consider using homemade salsa and adding spices during the boiling stage.
