This Creamy Chicken Enchilada Casserole recipe is to die for! Delicious shredded chicken smothered in an utterly creamy sauce made out of sour cream and one more delicious ingredient! Add a hint of spicy pickled jalapenos to the mix and this dish guaranteed to become a staple recipe in your house.
In a larger mixing bowl add sour cream, cream of chicken soup, jalapenos, milk, garlic, onion powder, salt and pepper, and paprika. Stir with a fork or a whisk to combine. The sauce should be thick but still spreadable between the layers. Depending on the thickness of the cream of chicken soup you might need to add more milk.
Spread a chicken layer on top of the tortillas (2 cups), add half of the sauce, and top with half of the cheese blend.
Repeat the layers (tortilla, chicken, sauce, cheese).
Bake for 30-35 minutes at 350 degrees Fahrenheit (175 Celcius) or until cheese is melted and bubbly.
Serve with plenty of toppings!
Chicken - rotisserie or slow cooker chicken with some spices will work too here.
Tortillas - about 10cm diameter. Get mini-size tortillas or cut the desired size yourself out of larger tortillas.
Cheese - use a Mexican cheese blend or combine 2-3 cheeses of your choice like Cheddar, Mozzarella, Monterey Jack for example. Grate the cheese yourself so it melt beautifully.
Salt and pepper - depending on which condensed cream you are using you may want to be careful with the amount of extra salt and pepper you’ll be adding. Just add to taste when mixing the sauce.
Additions & Variations: When mixing the sauce, I like to add ½ cup of sweet canned or ½ cup of fresh corn or diced yellow or even green bell pepper; or ½ cup of finely sliced (diced) mushrooms; or ½ of a whole sweet or white onion (or 2 teaspoon onion powder), diced (cooked prior, but totally optional as you can add it raw to the mix too and it will bake wonderfully!);
Creamy Sauce - the sauce should be thick but not too thick, you may want to thin it with some milk.