Chicken Sour Cream Enchilada Casserole
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Chicken Sour Cream Enchilada Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2-3 chicken breasts trimmed depending on size
  • 1/4 cup liquid smoke
  • 12 corn tortillas
  • 1/2 cup cooking oil
  • 10 oz sour cream
  • 1/4 cup buttermilk
  • 1 14 oz can diced tomatoes
  • 1/2 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 tbsp garlic minced
  • 1/2 tbsp chicken base
  • 1/2 green bell pepper diced small
  • 1/2 red bell pepper diced small
  • 1/2 yellow onion diced small
  • 16 oz mixed shredded cheese
Servings:
Ingredients
  • 2-3 chicken breasts trimmed depending on size
  • 1/4 cup liquid smoke
  • 12 corn tortillas
  • 1/2 cup cooking oil
  • 10 oz sour cream
  • 1/4 cup buttermilk
  • 1 14 oz can diced tomatoes
  • 1/2 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 tbsp garlic minced
  • 1/2 tbsp chicken base
  • 1/2 green bell pepper diced small
  • 1/2 red bell pepper diced small
  • 1/2 yellow onion diced small
  • 16 oz mixed shredded cheese
Servings:
Instructions
  1. Place oil in skillet over medium heat. When oil is hot, place corn tortillas in one at a time and fry for just a few seconds on each side until soft, then drain and cool.
  2. Place chicken breast in a sauce pan and cover with water, add liquid smoke and bring to a boil. When chicken is cooked, remove and let cool, then shred. Salt and pepper to taste.
  3. Mix sour cream with buttermilk until completely smooth.
  4. In a blender place diced tomatoes, cumin, chili powder, minced garlic and chicken base. Blend well. Salt and pepper to taste.
  5. Mix together the diced onion and peppers.
To assemble casserole
  1. In a 9x9 baking pan place 4 of the tortillas to cover bottom of pan.
  2. Add 1/3 of the shredded chicken.
  3. Spoon in 1/3 of sour cream sauce over chicken.
  4. Add 1/3 of tomato sauce spooned in over sour cream.
  5. Sprinkle 1/3 of onion and pepper mixture and then top with 1/3 of the shredded cheese.
  6. Repeat this twice more to make three layers.
  7. Cover tightly and bake in a pre-heated 350-degree oven for 40-45 minutes. Serves 4-6
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