Sour Cream Chicken Enchilada Casserole takes a favorite and turns into a yummy low carb (THM S) casserole.
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This Sour Cream Chicken Enchilada Casserole is my casserole take from my Sour Cream Chicken Enchiladas recipe. This one leaves out the low carb tortillas and adds in VEGGIES!! So you get your veggies in, making this a really great THM S meal!
For this dish I really wanted to take the work out of putting it together and also give a more gluten-free, low carb friendly casserole. Of course, my other recipe using the low carb tortillas to make the enchilada part is AMAZING too, so if you get a chance and are not gluten-free go give it a try!
For the veggies in this casserole, I used steamable bags of fresh broccoli & cauliflower that I bought at my local grocery store (HEB). Oh my goodness did this cut down the work for me! You do not have to use these bags… if you have broccoli or cauliflower in their whole form, just cut them up and steam them on the stovetop.
Once steamed, place the vegetables into a 9X13 casserole dish. Spread it out evenly in the dish.
Another way I made this dish really easy was by using my MultiPot (instant pot) to cook the chicken. I placed frozen chicken breasts into my Multipot with about 1 cup of water (DON’T FORGET THE LIQUID) and pressed the poultry button. Bam, it was done so fast! Then I took it out and shredded it! Easy peasy! Save the broth from the chicken for the sauce.
Add the cooked chicken to the veggies. Make sure you spread it all around evenly. You can even add a drained can of Rotel (tomatoes and green chilis).
Here comes the most delish sauce part… gather the sour cream, cream cheese, spices, cilantro, and jalapeno (you can leave that out if you don’t like it hot but honestly it wasn’t that hot!
Throw it all in the blender and blend it up! OH DON’T FORGET THE LID! Another easy part. Then pour over the top of the chicken and veggies.
Don’t forget to go immediately rinse your blender out… believe me, it makes life easier! I usually just spray super hot water in the blender but you can also add a couple drops of dish soap to hot water and turn the blender back on . DON’T FORGET THE LID!
Add the cheese, please! All over the top! You can go crazy or not so much with this part… then cover lightly with foil. Since everything in this is already cooked you just need to heat up the sauce and melt the cheese!
I really wish this picture did this dish justice. IT’S SO GOOD! The sauce I could dip chips in or even raw vegetables in… IT’S SO GOOD!
Once slightly cooled… dish this baby up! You can serve with a side salad, or a big scoop of guacamole! It’s so good!
This is an S meal for my Trim Healthy Mama friends… also works perfect for keto/low carb!
A few other recipes you may like to try…
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Sour Cream Chicken Enchilada Casserole
Description
Sour Cream Chicken Enchilada Casserole takes a favorite and turns into a yummy low carb (THM S) casserole.
Ingredients
4 chicken breasts, cooked and shredded
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp cumin
1 tsp of salt
1 can of drained Rotel (diced tomatoes and green chilis)
2– 12 oz bags of HEB Brand steamable broccoli/cauliflower mix
1–2 cups of shredded cheddar cheese
SOUR CREAM SAUCE MIXTURE:
2– 8 oz blocks of cream cheese (if you would rather you can use just 1 for less sauce)
1 cup of sour cream
1 jalapeno deveined and de-seeded
2 cloves of garlic
Fresh Cilantro a handful (you can leave this out if you would rather not)
1 tsp of onion powder
1 tsp of cumin
1 tsp of chili powder
1 tsp of salt
1/2–1 cup of chicken broth (you can use the broth from cooking chicken)
1 recipe for Guacamole
Instructions
Preheat oven to 350 degrees.
Cook chicken in an Instantpot with 1 cup of water, shred once cooled.
Steam veggies and drain bags.
Place in a 9X13 baking casserole dish.
Add spices & Rotel to chicken and stir.
Place chicken over the veggies in casserole pan.
Place all sauce ingredients into a blender.
Put lid on and blend.
Slowly add 1/2 cup of broth… add more if you want a more liquidy sauce.
Pour over the top of the chicken and veggies.
Add the cheese! As much or as little as you like.
Cover with foil and place in the oven.
Since it is already cooked you will just need the sauce hot and cheese melted.
Remove and serve with salsa and or guacamole and salad.
Enjoy.
This dish looks so delicious! I laid out all the ingredients for regular sour cream chicken enchiladas tonight, but wasn’t sure what recipe to use. I found this on IG, and had to come over to check out this scrumptious looking recipe! Thank you, thank you!!!
P.S. Do you have an affiliate link for your dishes? I LOVE those!!!
I bought the dishes from Walmart! They are Pioneer Woman!!! Thank you!!