I’ve written about a Southwestern Sour Cream Chicken before, but here’s a slightly different – even easier – take on the dish. Who doesn’t love easier?
HOT TIP: I originally planned to make this with salmon, but when I got home, my beau said he was feelin chicky chicky. Just know, I developed this recipe with salmon in mind, so It would work really well with that at the center of this dish.
Layer your chicken (or salmon) in a [sprayed] baking dish. In a separate bowl, combine light sour cream, crumbled cotija cheese, and chili lime seasoning. No measurements – feel free to taste as you go. Top the chicken/salmon with the sour cream mixture and bake at 415 for about 23 minutes. When it comes out of the oven, plate it up and top with fresh cilantro.
I love full fat things, but I actually think the light sour cream worked really well here. With a lower fat content, it breaks down faster and turns into a thin sauce in the oven that you can spoon over the chicken. I actually served this inside tacos, along with corn salsa, radishes, and a bit of extra cotija.