Sour Cream Chicken Enchilada Casserole

This sour cream chicken enchilada casserole is creamy, cheesy, and packed with comforting flavors that remind me of classic enchiladas—just way easier to throw together. I layer tender shredded chicken, rich sour cream sauce, gooey cheese, and soft tortillas into a hearty bake that satisfies everyone at the table.

Why You’ll Love This Recipe

I love how this casserole brings all the flavor of traditional enchiladas without the fuss of rolling each one. It’s the ultimate comfort food—creamy, savory, and full of cheesy goodness. The sour cream sauce adds a rich tang, and the whole dish comes together with minimal prep, which is perfect for busy nights. It’s also a great make-ahead meal and freezes well.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked, shredded chicken (I often use rotisserie)

• Sour cream

• Cream of chicken soup

• Diced green chilies

• Garlic powder

• Onion powder

• Salt and pepper

• Shredded cheddar or Mexican blend cheese

• Corn or flour tortillas

• Chopped green onions (optional for garnish)

Directions

1. I start by preheating the oven to 350°F (175°C) and lightly greasing a baking dish.

2. Then I mix the sour cream, cream of chicken soup, green chilies, and seasonings in a bowl to create a creamy sauce.

3. In the prepared dish, I layer tortillas on the bottom, followed by shredded chicken, some sauce, and cheese. I repeat these layers, finishing with a generous layer of sauce and cheese on top.

4. I cover the dish with foil and bake for about 25 minutes, then uncover it and bake for another 10 minutes or until the cheese is melted and bubbly.

5. I let it rest for 10 minutes before slicing and topping with green onions.

Servings and timing

This recipe serves about 6–8 people. It takes approximately 15 minutes to prep, 35 minutes to bake, and 10 minutes to rest before serving.

Variations

• I sometimes add black beans or corn between the layers for extra texture.

• Pepper jack cheese gives it a nice kick if I want something spicier.

• If I’m out of tortillas, I’ve used crushed tortilla chips as a fun substitute for the layers.

• A squeeze of lime or fresh cilantro on top adds a fresh finish I really enjoy.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I cover it with foil and warm it in the oven at 350°F for 15–20 minutes. It also microwaves well in individual portions. This casserole freezes beautifully—I wrap it tightly and freeze for up to 2 months. I let it thaw overnight in the fridge before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it the night before, cover it tightly, and refrigerate. When ready to bake, I add about 10 extra minutes to the cook time if it’s going in cold.

What kind of chicken works best?

I usually use shredded rotisserie chicken for convenience, but any cooked chicken—boiled, baked, or grilled—works well.

Can I use flour tortillas instead of corn?

Absolutely. I’ve used both, and it depends on what I have on hand. Corn gives a more traditional flavor, while flour makes the dish softer.

How do I keep the casserole from getting soggy?

I try not to overload each layer with sauce and make sure the tortillas aren’t overly wet. Baking uncovered for the last 10 minutes helps too.

Can I make it spicy?

Definitely. I sometimes stir in diced jalapeños or use hot green chilies and spicy cheese to turn up the heat.

Conclusion

This sour cream chicken enchilada casserole is a dish I return to again and again. It’s simple, satisfying, and hits all the right notes when I’m craving comfort food. Whether I’m feeding a crowd or meal-prepping for the week, it always delivers rich, cheesy flavor in every bite.