Sour Cream Chicken Enchilada Casserole

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

  1. Preheat Oven – Set your oven to 350°F (175°C).
  2. Prepare Filling – In a bowl, mix shredded chicken, sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper.
  3. 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.
  4. 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.
  5. 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.
Sour Cream Chicken Enchilada Casserole

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!

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Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole

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  • Author: Kimberly
  • 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

Units Scale
  • 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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