Author: Camromere

Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole
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Prep Time:  15 minutes Cook Time:  40 minutes

  • 4 cups diced cooked chicken
  • 1 can cream of chicken soup
  • 8 oz. (1 cup) sour cream
  • 2/3 cup milk
  • 1 (4 oz.) can diced green chiles
  • 2 Tbsp. dried minced onion
  • 1 tsp. garlic powder
  • pepper to taste
  • 12 corn tortillas
  • 2-3 cups shredded sharp cheddar cheese

  1. Spray a 13×9 dish with cooking spray. Preheat oven to 350 degrees.
  2. In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.
  3. Line bottom of 13×9 with 6 tortillas. Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover. Sprinkle with 1/2 of the cheese. Repeat.
  4. Bake for 30 – 40 minutes or until hot and bubbly. Let stand 10 – 15 minutes before serving.

Nutrition Facts

Sour Cream Chicken Enchilada Casserole


Amount Per Serving
Calories 932.57 kcal
% Daily Value*
Total Fat 54.68 g 84.1%
Saturated Fat 25.86 g 129.3%
Trans Fat 0.83 g
Cholesterol 220.04 mg 73.3%
Sodium 1579.13 mg 65.8%
Total Carbohydrate 48.48 g 16.2%
Dietary Fiber 5.58 g 22.3%
Sugars 5.4 g
Protein 61.92 g
Vitamin A 41.55 % Vitamin C 11.89 %
Calcium 69.57 % Iron 25.78 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Balsamic Glazed Caprese Chicken

Balsamic Glazed Caprese Chicken

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1 ratings
Prep Time:  10 minutes Cook Time:  50 minutes Servings:  4 servings

  • 4 boneless, skinless chicken breasts
  • 1 t dried oregano
  • 1 t dried basil
  • 1 t salt
  • cracked black pepper
  • 1 T olive oil
  • 2 T minced garlic
  • 1/3 c balsamic vinegar
  • 2 1/2 T brown sugar, packed
  • 1 1/2 c grape or cherry tomatoes, halved
  • 8 oz fresh mozzarella cheese
  • 1/4 c fresh basil leaves, chiffonade
    Balsamic Glaze
  • 1/3 c balsamic vinegar
  • 2 T brown sugar, packed

  1. Preheat oven to 410.
  2. Season each breast with the oregano, basil, salt, and pepper.
  3. Heat the oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
  4. Return the skillet back to the stove; fry garlic until fragrant (about one minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
  5. Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back to the oven for a further 5 minutes or until the cheese has melted.
  6. Slice the remaining 1/2 c of tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.
  7. If you want to serve with extra balsamic glaze (as pictured) make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to a boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5-6 minutes). Drizzle over the chicken when ready to server.

Nutrition Facts

Balsamic Glazed Caprese Chicken

Serves 1 piece

Amount Per Serving
Calories 592.4 kcal
% Daily Value*
Total Fat 22.43 g 34.5%
Saturated Fat 10.56 g 52.8%
Trans Fat 0.02 g
Cholesterol 249.02 mg 83%
Sodium 1041.33 mg 43.4%
Total Carbohydrate 17.89 g 6%
Dietary Fiber 1.35 g 5.4%
Sugars 13.71 g
Protein 74.58 g
Vitamin A 18.1 % Vitamin C 10.78 %
Calcium 38.13 % Iron 11.67 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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This recipe is straight from the kitchen of my mother-in-law, Jackie Williams

  • 2 lbs frozen posole
  • 1 can stewed tomatoes, smooshed up
  • 4 T mild red ground chili
  • salt
  • chicken bouillon crystals
  • 1 onion, diced
  • oregano
  • garlic salt
  • thyme
  • pepper
  • 1/4 c bacon grease (at least)
  • 1 small can chopped green chiles
  • 1/4 c lime juice
  • 3 lbs cubed pork (chops, shoulder, roast, or loin)

  1. Put frozen posole into kettle with a good amount of water, start to simmer.
  2. Add the rest of the ingredients except for the pork and continue simmering, adding more water as you go along, until the posole is about half done..
  3. Adjust seasonings as you go, tasting often.
  4. Add the pork and cook until just barely done, because Posole gets too mushy when you reheat it.

The lime juice is my secret ingredient, also the bacon grease, since pork is trimmed. It takes quite a bit of tasting to get the seasonings perfect. Also, it takes the right amount of bacon grease. When you store it in quart jars, you want about 1/4 inch of grease at the top, and as you serve it to people you stir it around so each bowl gets a little of the orange-ish grease. Sounds bad, but it doesn’t have a good flavor unless there is some fat. I suppose that when “natives” made it, they threw in a big chunk of pork that had fat on it.