There are two food items I can say I love – enchiladas and casseroles! Actually, there are many more, but when you put these together, you have magic! My grandmother (Grace) gave me a recipe many years ago for what she called Stacked Enchiladas. Jay was inspired by this to make a sour cream chicken version. Read below to see how to make two different enchilada casseroles, both delicious in their own way.
Granny Grace’s Stacked Enchiladas
I do not have pictures of my grandmother’s dish, however, I do have her handwritten recipe – priceless!
Before I share the recipe, does anyone recognize the paper? She always kept a Big Chief Tablet on hand. It is only fitting that I have this recipe that she made frequently, on this paper. Now, on to the recipe!
Granny’s Stacked Enchiladas
6 Corn Tortillas
2 1/2 Cups Grated Cheese
1 (10 oz.) Can of Enchilada Sauce
2 Cups Cooked Chicken, Chopped Fine or
1 Lb. Ground Beef, Browned (Granny always used beef to my knowledge.)
1 Cup Sour Cream
1/4 Cup Chopped Green Onions
1/2 t. Salt
Dip tortillas into the enchilada sauce and place in a 1 1/2 qt. casserole dish. Top with 3 or 4 tablespoons of the filling. Spread it over the tortillas. Sprinkle with 1/3 cup of the grated cheese.
Repeat layers, alternating the rest of the tortillas, filling, and cheese. Before adding the last layer of cheese, pour the remaining enchilada sauce over it all. Top with the remaining cheese. Bake at 350 degrees for about 40 minutes or until good and done.
Jay’s Sour Cream Chicken Enchilada Casserole
Because we loved the Stacked Enchiladas so much, Jay was inspired to create a sour cream chicken version. He used the same method as the other dish but changed the ingredients. I know you will love this one too. Now you have two enchilada casseroles to choose.
Jay’s Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchilada Ingredients:
Large Can of Cream of Chicken Soup
Large (tall container) Sour Cream
Herdez Verde Salsa – if you cannot find it, any Verde (green) Sauce – 7 oz.
1 Small Can Chopped Green Chilies
2 Large Cans of Chicken, Drained
1 lb. Shredded Cheese (any kind will work, we usually use cheddar)
Pam or Equivalent Spray
- In a pan, heat soup, sour cream, Verde sauce, and green chilis
- When warm, add in chicken (drain the juice off chicken)
- Spray Pyrex dish w/Pam
- Dip tortillas in mixture and line the bottom of the Pyrex dish
- Spoon a layer of soup mixture over the tortillas
- Add a layer cheese
- Layer of dry tortillas – (You only have to dip the first layer.)
- Continue layering, usually 3 layers – end w/cheese on top
- Bake @ 350 for about 20 minutes
Because this enchilada recipe is in a casserole form, it is quick and easy. You can serve any type of salsa with it, or eat it just like it is. Either way, it is delicious!
Another Unique Enchilada Recipe
One of the blogs I enjoy shared an Enchilada Meatloaf last week. Wait until you see this! Click here to go to the recipe.
Now that you know how to make these two different enchilada casseroles, I hope you will give them a try. Let me know which one you like better.
Have a Grace & Joy-filled day!
disclosure: affiliate links are used on this page. Thank you for supporting Home with Grace and Joy. When you purchase an item, I receive a small commission at no additional cost to you.
“When I am filled with cares, Your comfort brings me joy.” Psalms 94:19