Recipe: Delicious Sonja's Sour Cream Enchilada Casserole

Sonja's Sour Cream Enchilada Casserole. Reviews for: Photos of Sour Cream Chicken Enchilada Casserole. You saved Sour Cream Chicken Enchilada Casserole to your Favorites. Remove from heat and add sour cream, stirring until well blended.

Dip tortillas in hot sauce and lay in deep casserole, covering bottom and sides. Sour Cream Chicken Enchiladas - Easy to make and absolutely delicious! Rich, creamy and great for any night of the week! You can have Sonja's Sour Cream Enchilada Casserole using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Sonja's Sour Cream Enchilada Casserole

1. Prepare of Enchilada Cream Sauce.
2. You need 1 cup of sour cream.
3. You need 1/4 cup of favorite Salsa.
4. It's 3 tbsp of warm water.
5. It's 1 can of cream of mushroom or cream of chicken soup.
6. It's of Enchiladas.
7. It's 1 packages of Flour Tortillas - usually takes 8 large.
8. You need 1 lb of shredded cheeese.
9. You need 1 1/2 lb of cooked ground beef or shredded chicken (optional: flavor with 1/2 taco seasoning packet).

Enchiladas have always been a favorite, but sometimes they can be tedious to assemble. Which is why Enchilada Casserole is a great idea. Wild Mushroom Ragout with Creamy PolentaAndrew Zimmern. Delicious Sour Cream Chicken Enchilada CasseroleFood.com.

Sonja's Sour Cream Enchilada Casserole step by step

1. Preheat oven to 350°F..
2. Mix together creamy enchilada sauce ingredients (sour cream, soup, salsa, water).
3. Pour thin layer of enchilada cream sauce in bottom of 9 x 13 casserole dish. Set both aside..
4. Mix together slightly cooled ground beef and shredded cheese. Leave out a small amount of shredded cheese to sprinkle on top of casserole before baking..
5. Dip one tortilla in warm water and lay flat. Put a good amount of the beef & cheese mixture in the center of the tortilla and roll up in to an enchilada fashion..
6. Lay enchiladas into single layer rows until casserole dish is full. (Can usually fit around 8 enchiladas if using large tortillas.).
7. Pour the remaining creamy enchilada sauce over top of enchiladas. Sprinkle remaining shredded cheese on top..
8. Bake at 350°F for 15 - 20 minutes..

They're cheesy, sour creamy enchiladas straight from an old church cookbook of my mama's. I added a little cayenne for some spice (I'm always doing that) and I loved the way they turned out. Serve up two enchiladas at a time, then add a dollop of sour cream and a few slices of green onion. Top it with cilantro, avocado and sour cream and dinner is ready! These Sour Cream Chicken Enchiladas are so ridiculously creamy and delicious.