Sour Cream Chicken Enchilada Casserole

This Sour Cream Chicken Enchilada Casserole is my go-to when I’m craving comfort food that’s creamy, cheesy, and full of Tex-Mex flavor. It has everything I love about traditional enchiladas—shredded chicken, savory sauce, and melted cheese—but in an easy, layered casserole that comes together without the hassle of rolling tortillas. It’s hearty, family-friendly, and a guaranteed hit at the dinner table.

Why You’ll Love This Recipe

I love this casserole because it’s rich, flavorful, and so easy to make. Instead of spending time filling and rolling each enchilada, I layer everything in a baking dish and let the oven do the work. The sour cream sauce is creamy and tangy, the chicken is tender, and the cheese melts into a golden blanket over it all. It’s perfect for busy weeknights, meal prepping, or feeding a hungry crowd.

Ingredients

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

• Cooked, shredded chicken breast or rotisserie chicken

• Corn tortillas, cut into halves or quarters

• Sour cream

• Cream of chicken soup (or homemade white sauce)

• Diced green chilies

• Shredded Mexican blend or cheddar cheese

• Onion, diced (optional)

• Garlic powder

• Salt

• Black pepper

• Fresh cilantro or green onions for garnish (optional)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a bowl, I mix sour cream, cream of chicken soup, green chilies, garlic powder, salt, and pepper to create the creamy sauce.

3. I spread a thin layer of the sauce on the bottom of the dish, then begin layering: tortillas, chicken, onion (if using), cheese, and sauce.

4. I repeat the layers, ending with a generous layer of sauce and shredded cheese on top.

5. I cover the dish with foil and bake for 25–30 minutes. Then I remove the foil and bake another 10 minutes, until the cheese is bubbly and slightly golden.

6. I let it rest for a few minutes before serving, then garnish with cilantro or green onions if I have them on hand.

Servings and timing

This recipe makes about 6–8 servings and takes around 45 minutes total—15 minutes for prep and 30 minutes to bake.

Variations

Sometimes I stir cooked rice or black beans into the chicken mixture for a heartier dish. For extra heat, I use jalapeños or add a bit of hot sauce to the sour cream mix. If I want it even creamier, I add a little cream cheese to the sauce. And when I’m out of corn tortillas, flour tortillas work just fine too.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 325°F until warmed through or the microwave in short bursts. I cover it loosely to keep the moisture in. This casserole also freezes well—just thaw overnight before reheating.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken to save time. It’s flavorful and shreds easily, which makes prep super fast.

What if I don’t have cream of chicken soup?

I make a quick homemade version by whisking together butter, flour, chicken broth, and a bit of milk until thickened.

Can I make this casserole ahead of time?

Definitely. I assemble it, cover it, and refrigerate for up to 24 hours before baking. It’s perfect for prepping ahead.

Are corn or flour tortillas better?

I prefer corn for that traditional enchilada flavor and texture, but flour tortillas can be used if I want a softer bite.

What sides go well with this casserole?

I like serving it with Spanish rice, refried beans, or a simple side salad. Tortilla chips and salsa also make a fun pairing.

Conclusion

This Sour Cream Chicken Enchilada Casserole is everything I want in a cozy, satisfying meal—creamy, cheesy, and full of flavor with minimal effort. It’s a comfort food classic that’s easy to make and even easier to love. Whether I’m feeding my family or bringing it to a potluck, it’s always a hit and never lasts long.