This sour cream chicken enchiladas recipe is a bit different. It’s like a cross between enchiladas and lasagna. Chicken is not rolled into tortillas. The corn tortillas are used between chicken, sauce, and cheese layers, just like a lasagna. It’s way easier to make and tastes divine. It’s so convenient to make. Ready in just a few minutes and delicious.
Make-Ahead Method
If you wish to make this casserole ahead of time, you can assemble the enchilada bake up to a couple of days in advance. Just make sure to wrap it in plastic wrap and refrigerate for no longer than two days. Take it out of the fridge and add 10 minutes to the baking time if you are placing the cold casserole in the oven.
Can You Reheat Enchiladas?
Yes, you can. If you have any leftovers, place them in an airtight container and refrigerate them for up to 4 days. To reheat, place any leftovers in a microwave-safe dish and reheat for two minutes on high. If they are not hot enough, add 30 seconds at a time until they reach the desired temperature. You can also reheat them in a 350 F oven for 15 minutes.
Cooking Tips
Let the enchiladas cool off at least 5 minutes before cutting into them. They come out of the oven very soft and gooey, and you might make a mess. Shred your cheese if you want really delicious and perfectly melted cheese. Pre-shredded cheese does not melt as great as freshly shredded cheese does. If you want a little more color and flavor on your enchiladas, instead of adding one cup of sour cream, try adding ½ cup instead, plus ½ cup of green enchilada sauce.
