Sour Cream Chicken Enchilada Casserole is a creamy, cheesy, and comforting dish that combines all the flavors of classic enchiladas in an easy-to-make layered casserole. With shredded chicken, melty cheese, and a rich sour cream sauce, this dish is perfect for busy weeknights or family dinners!
Why You’ll Love This Recipe
- Easier than traditional enchiladas – No rolling required! Just layer and bake.
- Creamy and flavorful – The sour cream sauce adds rich, tangy goodness.
- Great for leftovers – Even better the next day!
- Customizable – Add veggies, beans, or different cheeses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked shredded chicken (rotisserie or boiled)
- Flour tortillas (or corn tortillas)
- Sour cream
- Green enchilada sauce (or mild salsa verde)
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Diced green chilies
- Garlic powder
- Onion powder
- Cumin
- Salt and pepper
- Fresh cilantro (for garnish)
Directions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Make the sauce: In a bowl, mix sour cream, green enchilada sauce, green chilies, garlic powder, onion powder, cumin, salt, and pepper.
- Layer the casserole:
- Spread a thin layer of the sauce on the bottom of the dish.
- Place a layer of tortillas, followed by shredded chicken, cheese, and more sauce.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until bubbly and golden.
- Garnish and serve: Let cool slightly, then top with fresh cilantro. Serve with rice, beans, or a side salad.
Servings and Timing
- Servings: 6-8
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
Variations
- Spicy version – Add jalapeños or use a spicier enchilada sauce.
- Extra veggies – Mix in sautéed onions, bell peppers, or spinach.
- Low-carb option – Use low-carb tortillas or thinly sliced zucchini instead.
- Gluten-free option – Use corn tortillas instead of flour.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze before baking for up to 2 months. Thaw overnight before baking.
- Reheating: Warm in the oven at 350°F (175°C) for 15 minutes or microwave individual portions.
FAQs
Can I use red enchilada sauce instead of green?
Yes! It will have a different flavor but still be delicious.
What’s the best cheese for this recipe?
A mix of cheddar and Monterey Jack melts beautifully.
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt is a great lighter alternative.
Do I need to cook the tortillas before layering?
No, but you can lightly toast them for extra texture.
Can I make this ahead of time?
Yes! Assemble it, cover, and refrigerate for up to 24 hours before baking.
How do I prevent the casserole from being soggy?
Don’t overuse sauce, and slightly toast tortillas if using flour ones.
Can I add beans?
Yes! Black beans or pinto beans add extra protein and texture.
Is this casserole kid-friendly?
Yes! It’s mild but can be made spicier with jalapeños or hot sauce.
What side dishes go well with this?
Mexican rice, refried beans, or a fresh avocado salad pair perfectly.
Can I make this dairy-free?
Yes! Use dairy-free cheese and a plant-based sour cream alternative.
Conclusion
Sour Cream Chicken Enchilada Casserole is an easy, creamy, and satisfying meal that’s perfect for family dinners. With layers of shredded chicken, melted cheese, and a rich sour cream sauce, this dish is sure to be a hit. Try it today and enjoy a comforting, Tex-Mex favorite!
Print
Sour Cream Chicken Enchilada Casserole
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican-Inspired
Description
This Sour Cream Chicken Enchilada Casserole is an easy, cheesy, and creamy Mexican-inspired dish! Instead of rolling enchiladas, everything is layered in a baking dish for a quick, hassle-free meal.
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 (10 oz) can cream of chicken soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (4 oz) can diced green chilies
- 2 cups shredded Mexican blend cheese (or Monterey Jack)
- 8 small corn tortillas, cut into quarters
- 1/2 cup chicken broth (to thin out sauce, if needed)
- 1/2 cup chopped fresh cilantro (for garnish)
Instructions
- Preheat oven: Set to 350°F (175°C) and grease a 9×13-inch baking dish.
- Make the creamy sauce: In a large bowl, mix sour cream, cream of chicken soup, garlic powder, onion powder, cumin, salt, black pepper, and diced green chilies. Stir well.
- Assemble the casserole:
- Spread a thin layer of the creamy sauce on the bottom of the baking dish.
- Layer half of the tortilla pieces, half of the shredded chicken, half of the sauce, and half of the cheese.
- Repeat the layers, finishing with cheese on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and golden.
- Garnish & serve: Let cool for 5 minutes, then top with fresh cilantro. Serve warm with rice, beans, or a side salad.
Notes
- Make it spicier: Add a dash of hot sauce or diced jalapeños.
- Make it lighter: Use Greek yogurt instead of sour cream.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.