Sour Cream Chicken Enchilada Casserole with Veggies recipe

It’s funny how some of the most comforting and satisfying meals are also the easiest to throw together. This Sour Cream Chicken Enchilada Casserole with Veggies is a perfect example. Weeknights can be hectic, and finding a dinner that’s both healthy and appeals to everyone in the family can feel like a mission impossible. But this recipe? It’s become my secret weapon. I stumbled upon it when I was looking for a way to use up leftover cooked chicken and sneak in some extra vegetables, and it’s been a family favorite ever since. What I love most is how adaptable it is. You can easily customize the veggies based on what you have on hand or what your family enjoys. The creamy sour cream sauce, the cheesy layers, the tender chicken and vegetables nestled between soft tortillas – it’s a symphony of textures and flavors that just works. Even my pickiest eater (my youngest, who is convinced vegetables are the enemy) happily devours this casserole. It’s become our go-to for busy weeknights, potlucks, and even casual get-togethers with friends. Honestly, if you’re craving a dish that’s comforting, flavorful, and packed with goodness, this Sour Cream Chicken Enchilada Casserole with Veggies is a must-try. You’ll be amazed at how simple it is to make and how much everyone will love it.

Ingredients for Hearty Sour Cream Chicken Enchilada Casserole with Veggies

To create this incredibly satisfying and flavorful Sour Cream Chicken Enchilada Casserole with Veggies, you’ll need a collection of fresh, pantry-friendly ingredients. Each element is carefully chosen to contribute to the overall taste and texture of this comforting casserole. Let’s delve into the specifics of what you’ll need:

• 1 pound Cooked Chicken, shredded: Cooked chicken is the protein powerhouse of this casserole. Using pre-cooked chicken makes this recipe incredibly quick and easy, especially on busy weeknights. Rotisserie chicken is an excellent shortcut – simply shred the meat and you’re ready to go. You can also use leftover grilled, baked, or poached chicken. Dark or white meat works equally well, depending on your preference. Shredding the chicken ensures it distributes evenly throughout the casserole and incorporates beautifully with the creamy sauce.
• 1 tablespoon Olive Oil: Olive oil serves as the base for sautéing the vegetables, adding a subtle fruity flavor and preventing them from sticking to the pan. You can also use other cooking oils with a neutral flavor and high smoke point, such as canola oil, vegetable oil, or avocado oil. Olive oil, however, does lend a nice touch of flavor that complements the other ingredients.
• 1 Medium Onion, diced: Onion forms the aromatic foundation for the vegetable component of the casserole. Diced onion adds a savory base note and a touch of sweetness as it caramelizes slightly during sautéing. Yellow or white onions both work well. Dicing the onion ensures it cooks evenly and incorporates seamlessly into the vegetable mixture.
• 2 cloves Garlic, minced: Fresh garlic is essential for adding a pungent, aromatic flavor that elevates the entire casserole. Minced garlic infuses the vegetables and the overall dish with its distinctive savory notes. Mincing the garlic finely prevents large pieces of garlic from burning and ensures even distribution of flavor. If you don’t have fresh garlic, you can substitute with garlic powder, but fresh garlic provides a much more vibrant and nuanced flavor.
• 1 Bell Pepper (any color), diced: Bell pepper contributes vibrant color, a slightly sweet flavor, and a satisfying crunch to the vegetable medley. You can use any color bell pepper – red, yellow, orange, or green. Red, yellow, and orange bell peppers tend to be sweeter, while green bell peppers offer a slightly more savory and slightly bitter note. Dicing the bell pepper ensures it cooks evenly and blends well with the other vegetables.
• 1 cup Corn Kernels (fresh or frozen): Corn kernels add a burst of sweetness and a pleasant pop of texture to the casserole. Fresh corn kernels, cut directly from the cob, are ideal when in season. Frozen corn kernels are a convenient and readily available alternative. If using frozen corn, thaw it slightly before adding it to the pan.
• 1 (10 ounce) package Frozen Spinach, thawed and squeezed dry: Spinach adds a boost of nutrients and a subtle earthy flavor to the casserole. Frozen spinach is a convenient option – simply thaw it thoroughly and squeeze out as much excess moisture as possible. Removing excess water is crucial to prevent the casserole from becoming watery and to maintain the integrity of the sauce. If you prefer fresh spinach, you can substitute with about 5 ounces of fresh spinach, sautéed until wilted.
• 1 (10 ounce) can Diced Tomatoes and Green Chilies (like Rotel), undrained: Diced tomatoes and green chilies add a touch of acidity, a mild spicy kick (depending on the brand and heat level), and moisture to the casserole. Using undrained diced tomatoes and green chilies contributes to the saucy consistency of the dish. If you prefer a milder casserole, you can use mild diced tomatoes and green chilies or simply diced tomatoes and omit the green chilies altogether.
• 1 teaspoon Chili Powder: Chili powder provides a warm, earthy, and slightly spicy flavor that is essential for the enchilada profile. It adds depth and complexity to the vegetable mixture and the overall casserole.
• 1 teaspoon Cumin: Cumin contributes a warm, earthy, and slightly smoky flavor that is another key element in enchilada seasoning. It complements the chili powder and enhances the savory notes of the dish.
• ½ teaspoon Salt: Salt is crucial for enhancing the flavor of all the ingredients in the casserole. Adjust the amount of salt to your personal preference. I recommend starting with ½ teaspoon and adding more to taste as needed. Kosher salt or sea salt are excellent choices for seasoning.
• ¼ teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and enhances the overall flavor. Adjust the amount to your preference. White pepper can also be used for a milder peppery flavor.
• 1 (10 ounce) can Cream of Chicken Soup: Cream of chicken soup acts as a binder and adds creaminess to the sauce, creating a rich and comforting base for the casserole. Condensed cream of chicken soup is typically used in casseroles for its concentrated flavor and thickening properties. If you prefer a lighter option, you can use reduced-fat cream of chicken soup. For a gluten-free option, look for gluten-free cream of chicken soup, or consider making a homemade cream sauce from scratch using gluten-free flour or cornstarch.
• 1 cup Sour Cream: Sour cream is the namesake ingredient, adding a signature tangy creaminess and richness to the sauce. Full-fat sour cream will provide the richest flavor and texture, but you can also use light sour cream to reduce the calorie and fat content if desired. Greek yogurt can be used as a healthier alternative to sour cream, offering a similar tang and creaminess with added protein.
• 1 (4 ounce) can Chopped Green Chilies, undrained: Chopped green chilies add an extra layer of mild heat and a distinctive Southwestern flavor to the sauce. Using undrained chopped green chilies contributes to the saucy consistency and enhances the flavor. If you prefer a spicier casserole, you can use hot chopped green chilies or add a pinch of cayenne pepper to the sauce.
• 8-10 Corn or Flour Tortillas (6-inch size): Tortillas form the layers of the casserole, providing structure and a soft, slightly chewy texture. You can use either corn or flour tortillas, depending on your preference. Corn tortillas offer a slightly more authentic enchilada flavor and are naturally gluten-free. Flour tortillas are softer and more pliable. Six-inch tortillas are ideal for layering in a casserole dish.
• 2 cups Shredded Cheese (Monterey Jack, Cheddar, or a blend): Shredded cheese provides a melty, cheesy topping that is essential for any enchilada casserole. Monterey Jack cheese melts beautifully and offers a mild, slightly buttery flavor that complements the other ingredients. Cheddar cheese adds a sharper, more robust cheesy flavor. You can also use a blend of cheeses, such as Monterey Jack and cheddar, or a pre-shredded Mexican cheese blend.
• Optional Garnishes: Fresh cilantro, chopped green onions, sliced avocado, extra sour cream, hot sauce. These garnishes are not essential for the base recipe but can add a beautiful finishing touch, extra flavor, and customization options when serving.

Instructions for Assembling and Baking Sour Cream Chicken Enchilada Casserole with Veggies

Creating this comforting and flavorful Sour Cream Chicken Enchilada Casserole with Veggies is a straightforward process. By following these step-by-step instructions, you’ll be able to assemble and bake a delicious casserole that’s perfect for a weeknight dinner or a casual gathering. Let’s get cooking!

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). This temperature is ideal for baking casseroles, allowing them to cook through evenly and for the cheese to melt and become bubbly without browning too quickly. Lightly grease a 9×13 inch baking dish with cooking spray or olive oil. Greasing the dish prevents the casserole from sticking and makes cleanup easier.
2. Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, or until softened and translucent. Sautéing the onion first releases its flavors and softens it before adding the other vegetables. Add the minced garlic and diced bell pepper to the skillet and cook for another 3-5 minutes, or until the bell pepper is slightly tender-crisp. Stir occasionally to prevent burning.
3. Add Corn, Spinach, and Seasonings: Add the corn kernels and thawed, squeezed dry spinach to the skillet with the onions and bell pepper. Cook for another 2-3 minutes, stirring occasionally, until the spinach is heated through and the corn is warmed. Stir in the diced tomatoes and green chilies (undrained), chili powder, cumin, salt, and black pepper. Cook for 2-3 minutes more, stirring occasionally, until the seasonings are well combined and the mixture is heated through.
4. Combine Sauce Ingredients: In a separate medium bowl, whisk together the cream of chicken soup, sour cream, and undrained chopped green chilies until smooth and well combined. This mixture forms the creamy sour cream sauce that is characteristic of this casserole.
5. Assemble the Casserole: Spread a thin layer of the sour cream sauce (about ½ cup) in the bottom of the prepared baking dish. This layer of sauce helps to prevent the tortillas from sticking to the bottom of the dish and adds moisture to the base of the casserole. Arrange a layer of tortillas (about 3-4, depending on size and how tightly you pack them) over the sauce, slightly overlapping if necessary to cover the bottom of the dish. You may need to tear or cut tortillas to fit snugly.
6. Layer Chicken and Vegetables: Spread half of the shredded cooked chicken evenly over the tortillas. Spoon half of the vegetable mixture evenly over the chicken. Drizzle about one-third of the remaining sour cream sauce over the vegetable layer. Sprinkle with about ½ cup of shredded cheese.
7. Repeat Layers: Repeat the layers: tortillas, remaining chicken, remaining vegetable mixture, another one-third of the sour cream sauce, and another ½ cup of shredded cheese.
8. Top with Final Layer of Tortillas, Sauce, and Cheese: Top with a final layer of tortillas, overlapping as needed to cover the casserole. Spread the remaining sour cream sauce evenly over the tortillas. Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
9. Bake the Casserole: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the casserole is heated through. The baking time may vary slightly depending on your oven. The casserole is done when it is heated through, the cheese is melted and bubbly, and the edges are lightly golden.
10. Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Resting allows the casserole to set slightly and makes it easier to slice and serve. Garnish with optional fresh cilantro, chopped green onions, sliced avocado, extra sour cream, or hot sauce, if desired. Serve hot and enjoy!

Nutrition Facts for Sour Cream Chicken Enchilada Casserole with Veggies

Understanding the nutritional content of your Sour Cream Chicken Enchilada Casserole with Veggies can help you make informed dietary choices. Please note that these are estimations and can vary based on specific ingredient brands, portion sizes, and types of tortillas and cheese used.

• Servings: Approximately 8-10 servings (depending on portion size)
• Calories per Serving (estimated, for 1/10th of recipe): Approximately 400-550 calories
  • Fat: 20-30g (primarily from sour cream, cheese, and cream of chicken soup)
  • Saturated Fat: 10-15g
  • Cholesterol: 100-150mg
  • Sodium: 600-800mg (depending on salt, canned soup, and cheese used)
  • Carbohydrates: 30-40g (primarily from tortillas, corn, and vegetables)
  • Fiber: 3-5g
  • Sugar: 5-8g (naturally occurring sugars in vegetables and added sugars in canned soup)
  • Protein: 25-35g

Important Notes:

• These values are estimates and can vary.
• Using light sour cream and reduced-fat cheese and soup will lower fat and calorie content.
• Portion sizes significantly impact calorie and nutrient intake.
• Whole wheat or corn tortillas will increase fiber content.
• Adding more vegetables will increase fiber and nutrient content.

For a more precise nutritional analysis, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use in this recipe. Sour Cream Chicken Enchilada Casserole with Veggies can be a hearty and satisfying meal, and you can adjust ingredients and portion sizes to fit your dietary needs and preferences.

Preparation Time for Sour Cream Chicken Enchilada Casserole with Veggies

While Sour Cream Chicken Enchilada Casserole with Veggies is packed with flavor and comforting goodness, it’s also surprisingly manageable in terms of preparation time, making it a great option for weeknight dinners. Here’s a breakdown of the estimated time involved:

• Prep Time: 30-40 minutes (This includes chopping vegetables, sautéing vegetables, making sauce, shredding chicken and cheese, and assembling the casserole)
• Cook Time: 25-30 minutes (Baking time for the casserole)
• Rest Time: 5-10 minutes (Resting time before serving)
• Total Time: Approximately 1 hour – 1 hour 20 minutes

This timeframe makes Sour Cream Chicken Enchilada Casserole with Veggies a realistic and delicious option for a weeknight meal. The active hands-on time is around 30-40 minutes, with the remaining time spent baking in the oven. To further streamline the process, you can use pre-shredded cheese and pre-cooked rotisserie chicken to reduce prep time. You can also chop the vegetables ahead of time and store them in the refrigerator until you are ready to cook.

How to Serve Sour Cream Chicken Enchilada Casserole with Veggies

Sour Cream Chicken Enchilada Casserole with Veggies is a versatile dish that can be served in a variety of ways, making it perfect for family dinners, potlucks, or casual gatherings. Its comforting flavors and hearty nature make it a crowd-pleaser. Here are some serving suggestions to enhance your enchilada casserole experience:

• Classic Side Dish Pairings:
  • Mexican Rice: Serve with a side of fluffy Mexican rice for a classic and complementary pairing.
  • Refried Beans: Refried beans, either traditional or vegetarian, are another classic Mexican side dish that pairs perfectly with enchiladas.
  • Black Beans: Black beans, seasoned with cumin and cilantro, offer a healthier and equally delicious side option.
  • Guacamole and Tortilla Chips: Serve with guacamole and tortilla chips for a crunchy and refreshing appetizer or side.
  • Corn Salad or Coleslaw: A fresh corn salad or creamy coleslaw provides a cool and crisp contrast to the warm and rich casserole.
• Toppings and Garnishes:
  • Fresh Cilantro: Sprinkle chopped fresh cilantro over the casserole just before serving for a burst of fresh flavor and color.
  • Chopped Green Onions: Chopped green onions add a mild oniony bite and a vibrant green garnish.
  • Sliced Avocado or Guacamole: Sliced avocado or a dollop of guacamole adds creamy richness and healthy fats.
  • Sour Cream or Greek Yogurt: Offer extra sour cream or Greek yogurt on the side for those who like an extra dollop of creaminess.
  • Hot Sauce: Provide a variety of hot sauces for those who like to add extra heat to their enchiladas.
  • Salsa: Serve with your favorite salsa, from mild pico de gallo to spicy roasted tomato salsa, for added flavor and zest.
  • Lime Wedges: Lime wedges allow guests to add a squeeze of fresh lime juice for brightness and acidity.
• Presentation Ideas:
  • Family-Style in Baking Dish: Serve the casserole directly from the baking dish for a casual family-style meal.
  • Individual Portions: Spoon individual portions of the casserole onto plates for a more formal presentation.
  • Garnished Platter: Transfer the casserole to a serving platter and garnish generously with fresh cilantro, green onions, and avocado slices for a visually appealing centerpiece.

Additional Tips for Perfect Sour Cream Chicken Enchilada Casserole with Veggies

To ensure your Sour Cream Chicken Enchilada Casserole with Veggies is a resounding success, follow these five additional tips for baking perfection and maximum flavor:

1. Don’t Skip Sautéing the Vegetables: While it might be tempting to skip sautéing the vegetables to save time, this step is crucial for developing their flavor and softening their texture. Sautéing the onions, garlic, and bell pepper before adding them to the casserole enhances their sweetness and savory notes and prevents them from being crunchy in the finished dish. Sautéing also allows the garlic to become fragrant and mellows its sharpness.
2. Squeeze Spinach Dry Thoroughly: If using frozen spinach, make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the skillet. Excess water from the spinach can make the casserole watery and dilute the flavors. Squeezing the spinach dry ensures that it integrates well into the vegetable mixture and doesn’t make the casserole soggy.
3. Layer Tortillas Properly for Best Texture: When layering the tortillas, overlap them slightly to cover the bottom and sides of the baking dish completely. This creates a solid base for the filling and prevents gaps. You may need to tear or cut tortillas to fit snugly in corners and along edges. Proper layering ensures that the tortillas cook evenly and create a cohesive and structurally sound casserole.
4. Don’t Overbake: Bake the casserole until the cheese is melted, bubbly, and lightly golden brown, and the casserole is heated through. Overbaking can dry out the chicken and make the tortillas tough. The casserole is done when it is heated through and the cheese is melted and nicely browned. A toothpick inserted into the center should come out hot, but the casserole will still be slightly saucy.
5. Let it Rest Before Serving: Allow the casserole to rest for 5-10 minutes after removing it from the oven before slicing and serving. Resting allows the casserole to set slightly, making it easier to slice and serve neatly. It also allows the flavors to meld together even more beautifully and ensures that the filling doesn’t run out when you cut into it.

Frequently Asked Questions (FAQ) About Sour Cream Chicken Enchilada Casserole with Veggies

Here are some common questions people often ask when making Sour Cream Chicken Enchilada Casserole with Veggies, along with helpful answers to ensure your cooking experience is smooth and successful:

Q1: Can I make Sour Cream Chicken Enchilada Casserole vegetarian?

A: Yes, you can easily adapt this recipe to be vegetarian. Simply omit the chicken and add more vegetables to compensate. Some great vegetarian additions include:
* Black beans or pinto beans: Add a can of drained and rinsed black beans or pinto beans to the vegetable mixture for protein and heartiness.
* Sweet potatoes or butternut squash: Diced roasted sweet potatoes or butternut squash add sweetness and heartiness.
* Mushrooms: Sautéed mushrooms add a meaty texture and savory flavor.
* Zucchini or yellow squash: Diced zucchini or yellow squash adds a mild flavor and extra vegetables.
* Tofu or tempeh: Crumbled and sautéed tofu or tempeh can be used as a vegetarian protein source.

Q2: Can I make this casserole spicier?

A: Yes, you can easily increase the spice level of this casserole. Here are a few ways to add more heat:
* Use hot diced tomatoes and green chilies (like Hot Rotel).
* Add a pinch of cayenne pepper or red pepper flakes to the vegetable mixture or sauce.
* Include a diced jalapeño pepper with the onions and bell peppers when sautéing.
* Use pepper jack cheese instead of Monterey Jack or cheddar.
* Serve with hot sauce on the side.

Q3: Can I make Sour Cream Chicken Enchilada Casserole ahead of time?

A: Yes, you can assemble Sour Cream Chicken Enchilada Casserole ahead of time, which is great for meal prepping or entertaining. You can assemble the casserole completely, up to the point of baking, and store it covered in the refrigerator for up to 24 hours. When you are ready to bake, simply remove it from the refrigerator and bake as directed, adding about 10-15 minutes to the baking time to ensure it is heated through, especially if it was very cold from the refrigerator.

Q4: Can I freeze Sour Cream Chicken Enchilada Casserole?

A: Yes, you can freeze Sour Cream Chicken Enchilada Casserole, either baked or unbaked.
* To freeze unbaked casserole: Assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap, and then wrap again in foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed, adding extra baking time if needed.
* To freeze baked casserole: Let the baked casserole cool completely, then cut it into portions. Wrap individual portions in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Reheat frozen portions in the oven, microwave, or air fryer until heated through.

Q5: Can I use different types of tortillas?

A: Yes, you can use different types of tortillas for this casserole based on your preferences and dietary needs.
* Corn tortillas: Provide a more authentic enchilada flavor and are naturally gluten-free.
* Flour tortillas: Offer a softer and more pliable texture.
* Whole wheat tortillas: Add more fiber and a slightly nuttier flavor.
* Gluten-free tortillas: Use gluten-free corn or flour tortillas for a gluten-free version.
* Different sizes: While 6-inch tortillas are recommended, you can use larger tortillas and adjust the layering and cutting as needed to fit your baking dish.

Print