Sour Cream Chicken Enchilada Casserole is a creamy, cheesy, and comforting dish that brings all the flavors of traditional enchiladas in an easy-to-make casserole form. Packed with tender chicken, tangy sour cream, and melted cheese, this recipe is perfect for family dinners or potlucks.
Why You’ll Love This Recipe
- Easy to Prepare – No need to roll individual enchiladas; this casserole layers everything together for a quicker and simpler process.
- Creamy & Flavorful – The combination of sour cream, cheese, and enchilada sauce makes this dish rich and delicious.
- Family-Friendly – Even picky eaters will enjoy this comforting casserole.
- Make-Ahead Friendly – Prepare it ahead of time and bake when ready.
- Customizable – Easily adjust the ingredients to match your taste preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded cooked chicken
- Sour cream
- Green enchilada sauce
- Diced green chilies
- Flour tortillas
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Garlic powder
- Onion powder
- Salt and pepper
- Optional toppings: chopped cilantro, diced tomatoes, sliced jalapeños
Directions
- Preheat Oven – Set your oven to 350°F (175°C).
- Prepare Filling – In a bowl, mix shredded chicken, sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper.
- Layer the Casserole – In a baking dish, spread a thin layer of enchilada sauce. Place a layer of tortillas, followed by a layer of the chicken mixture and shredded cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
- Bake – Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and slightly golden.
- Serve – Let the casserole rest for a few minutes before serving. Garnish with fresh cilantro, diced tomatoes, or sliced jalapeños if desired.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Spicy Version – Add chopped jalapeños or use spicy enchilada sauce for an extra kick.
- Vegetarian Option – Substitute the chicken with black beans, corn, and bell peppers.
- Low-Carb Alternative – Use low-carb tortillas or a layer of thinly sliced zucchini instead of tortillas.
- Extra Cheesy – Mix cream cheese into the filling for an even richer texture.
- Crunchy Topping – Add crushed tortilla chips on top for extra crunch.
FAQs
How do I prevent the casserole from becoming soggy?
Use slightly toasted tortillas or reduce the amount of enchilada sauce to prevent excess moisture.
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas will work and give the dish a more authentic enchilada flavor.
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken saves time and adds extra flavor.
What type of cheese is best for this casserole?
A combination of cheddar and Monterey Jack works great, but any melty cheese will do.
Can I make this dish ahead of time?
Yes, assemble the casserole and refrigerate it for up to 24 hours before baking.
How do I make it less spicy?
Use mild enchilada sauce and omit the green chilies for a milder taste.
What can I serve with this casserole?
Serve it with Mexican rice, refried beans, or a fresh salad for a complete meal.
Can I add vegetables to the filling?
Yes, you can add bell peppers, onions, or even spinach for extra nutrients.
How do I make a dairy-free version?
Use dairy-free sour cream and cheese substitutes to make it dairy-free.
Can I cook this in a slow cooker?
Yes, layer the ingredients in a slow cooker and cook on low for 4-5 hours.
Conclusion
Sour Cream Chicken Enchilada Casserole is a delicious and convenient way to enjoy enchiladas without the hassle of rolling. Whether you’re making it for a weeknight dinner or a gathering, this creamy, cheesy dish is sure to be a hit. Try different variations to suit your taste, and enjoy a comforting meal with minimal effort!
Print
Sour Cream Chicken Enchilada Casserole
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Description
This Sour Cream Chicken Enchilada Casserole is creamy, cheesy, and packed with flavor! It’s an easy, layered twist on classic enchiladas, making it perfect for a quick weeknight meal or a cozy family dinner. No rolling required—just layer, bake, and enjoy!
Ingredients
- 3 cups cooked, shredded chicken
- 1 (10 oz) can cream of chicken soup
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Mexican blend cheese (divided)
- 10 small flour tortillas (cut into quarters)
- 1 cup chicken broth
- 1 tablespoon butter (for greasing the dish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter.
- Make the sauce: In a large bowl, mix the cream of chicken soup, sour cream, green chilies, garlic powder, onion powder, cumin, salt, and pepper. Stir in ½ cup of the shredded cheese.
- Assemble the casserole:
- Spread a thin layer of the sauce on the bottom of the baking dish.
- Layer half of the tortilla pieces over the sauce.
- Spread half of the shredded chicken on top.
- Pour half of the remaining sauce over the chicken.
- Repeat the layers (tortillas, chicken, sauce).
- Pour the chicken broth evenly over the top to keep everything moist.
- Top with cheese: Sprinkle the remaining 1½ cups of shredded cheese over the casserole.
- Bake: Cover with foil and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.
- Rest & Serve: Let the casserole sit for 5 minutes before slicing. Serve warm with fresh cilantro, diced tomatoes, or a dollop of sour cream!
Notes
- Spice it up! Add diced jalapeños or a pinch of cayenne for extra heat.
- Make it ahead: Assemble the casserole up to 24 hours in advance and refrigerate. Bake when ready!
- Swap the protein: Try using shredded rotisserie chicken for extra flavor or swap in cooked ground beef.
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