There's no real point to this anecdote other than a) I love sour cream and b) this recipe uses it.
This recipe is slightly adapted from Iowa Girl Eats' Lazy Girl's Chicken Enchilada Casserole but I made a few modifications. First, I made the enchilada sauce. It's not turribly difficult to make and I wanted to try this tomato-less sauce. The sauce recipe I used is listed below and I used the full 2 cups it yielded 'cuz we like things nice and saucy!
So without futher ado,
Chicken Enchilada Casserole (slightly adapted from Iowa Girl Eats)
1 lb chicken breasts, cut into bite-sized pieces
1 cup sour cream
1 batch enchilada sauce (below) or 2 cups prepared sauce
1 cup frozen corn, thawed
4 oz can of diced chiles
8ish corn tortillas, cut into strips
1 cup shredded cheese
salsa, for serving
green onions, for serving
extra sour cream, for serving
Preheat oven to 350. Spray a 9x13 baking dish with non-stick spray and set aside. Season chicken with salt and pepper and brown in a well-oiled skillet. Remove from heat. Mix sour cream, enchilada sauce, corn and chiles in a large bowl. Add chicken and tortilla strips to the bowl and mix well. Pour mix into baking dish and top with cheese. Bake for 20 minutes. After allowing to cool slightly, serve garnished with salsa, green onions and sour cream.
Enchilada Sauce (slightly adapted from Gimme Some Oven)
1/2 onion, minced
2 tbsp canola oil
2 tbsp flour
3 tbsp chili powder
1 tbsp Chipotle Southwest seasoning
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp oregano
2 cups chicken broth
Put a pan over medium heat. Add minced onion and cook until slightly softened. Add oil and flour and stir until slightly browned. Add seasonings and stir well. Slowly add chicken broth and stir well while it thickens, about 10 minutes. Remove from heat.