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
Units
Scale
- 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.