Recipe Background
Sour Cream Chicken Enchilada Casserole blends flavors from college food adventures and shared heritage.
Back in college, my roommate and I decided to have a comfort food cook-off in our cramped little dorm kitchen. She was from New Mexico and had access to all sorts of goodies sent from home, including green chiles. These were a revelation to me, with their unique heat and earthy flavor. Inspired, I attempted to create something that captured that essence. Diving deep into the communal pantry, I found a can of cream of chicken soup and a stash of corn tortillas. Mixing things up with sour cream and garlic powder, I realized this could be something special. After a bit of improvisation and a lot of cheese, I pulled a bubbling casserole out of the oven.
As I served up the dish on mismatched plates, my roommate took a bite and declared it a winner. She even taught me a trick: always char the tortillas lightly to give the casserole a deeper texture. These little details make all the difference, allowing the layers to bolden with flavor. The meal turned into a night of storytelling, laughter, and new friendships forged in the warmth of a dish that combined both our cultures. It's amazing how food can connect people, with tastes and memories intertwining effortlessly.
Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 2/3 cup milk
- 1 (4-ounce) can diced green chiles
- 1 teaspoon garlic powder
- 2 tablespoons dried onion minced
- pepper to taste
- 12 corn tortillas
- 4 cups chicken diced and cooked
- 3 cups cheddar cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Combine the soup, the sour cream, the milk, the chiles, the garlic powder, the dried onions, and the pepper in a large bowl.
- Grease a baking dish with nonstick cooking spray.
- Layer 1/2 of the tortillas, 3 cups of the chopped chicken, 1/2 of the sauce, and 1/2 of the cheese into the baking dish.
- Repeat the layers.
- Bake until bubbling and golden-brown, about 30-40 minutes.
- Serve.
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