Sour Cream Chicken Bake (Print Version)
Creamy chicken and cheese layered with tortillas in a comforting Tex-Mex-style bake.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1/4 cup chopped onion
02 -
1/4 cup chopped red bell pepper
03 -
1 garlic clove, minced
04 -
2 teaspoons olive oil
05 -
4 cups cooked, shredded chicken
06 -
1 can (10.5 oz) cream of chicken soup
07 -
1 cup sour cream
08 -
2/3 cup whole milk
09 -
1 can (4 oz) diced green chiles
10 -
1/2 teaspoon ground cumin
11 -
1/2 teaspoon dried oregano
12 -
Salt and black pepper to taste
13 -
8 extra-large corn tortillas
14 -
2 cups shredded cheddar cheese
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F.
02 -
In a small skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until softened.
03 -
In a large bowl, combine the sautéed vegetables, cream of chicken soup, sour cream, milk, green chiles, cumin, oregano, salt, and pepper. Mix well.
04 -
Place 4 tortillas flat in the bottom of a 9x13-inch baking dish. Spread half the shredded chicken over tortillas.
05 -
Pour half of the sauce mixture over the chicken and top with half of the shredded cheese.
06 -
Repeat the layering process with remaining tortillas, chicken, sauce, and cheese.
07 -
Bake in the preheated oven for 30 minutes, or until cheese is melted and the dish is heated through.
08 -
Allow to rest for 5 minutes before slicing and serving.
# Extra Tips & Details:
01 -
Let the dish rest before cutting to maintain structure and avoid excess mess.
02 -
Shred cheese fresh for best melting results; pre-shredded may not melt as smoothly.
03 -
For added flavor, substitute 1/2 cup sour cream with 1/2 cup green enchilada sauce.