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)

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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.