Sour Cream Chicken Enchilada Casserole Recipe (2024)

FAQs

Why is my enchilada casserole soggy? ›

Most people drown their enchiladas in sauce before putting them in the oven, but that's the number one cause of soggy enchiladas. Because you've already coated your tortillas in the sauce, they won't need that much more.

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

And this recipe proves that you can use Greek Yogurt as a substitute for sour cream even when you are baking. I wasn't sure if it would react the same way under high temperatures, but it came through like always! These Enchiladas are so yummy.

Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese. Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.

Easy Cheese Enchiladas Recipe

Happy to report it couldn't be easier. Step 1: Make 10 minute homemade red enchilada sauce using fridge and pantry staples. Step 2: Sprinkle shredded Mexican blend cheese into the centers of corn tortillas then roll and place inside a casserole dish. Step 3: Cover with red sauce then bake.

Putting your filled tortillas into the pan before adding sauce, then pour sauce on top of them is another way you can avoid them soaking up too much sauce. Another thing you can try is baking your enchiladas after filling them until the tortillas are just be-ginning to get brown and starting to crisp.

How do you moisten a dry casserole? Add a little water or milk to the top of the it before reheating. Allow the liquid to seep in between the casserole and the baking dish, without overflowing. Cover the top with aluminum foil.

Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.

At 3 enchiladas per person this is a generous serving size. We thought these chicken enchiladas were very tasty. They do need a side dish though; we had some leftover rice and beans from another meal and then did a southwest salad for a vegetable.

Bake until the sauce is bubbling and cheese is beginning to brown, about 20 to 25 minutes. Let sit for 10 minutes and eat them right up.

What sides are good with enchiladas? ›

Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.

Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium. Baked goods made with yogurt as a straight substitute for sour cream will turn out less tender, lighter in texture and have a tangier, less buttery flavor.

Greek yogurt is one of the best swaps for sour cream that you can find. (Just be sure to look for plain Greek yogurt, not the flavored variety.) It has a similar creamy texture and that characteristic tang; plus, it's a healthy ingredient that'll add protein to your dish.

Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.

The simplest would be to make a thin paste of 1 teaspoon of cornflour or corn starch and water, add it to the sauce, and simmer it for 3 minutes.

An oven is the best way to reheat enchiladas. Both the tortilla and the filling will heat up nicely, and everything will retain its firmness and texture.