Sour Cream Chicken Enchilada Casserole
A creamy, cheesy, Tex-Mex casserole layered with tender chicken, tangy sour cream sauce, and melty cheese—all the flavor of enchiladas with none of the fuss.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
- 3 cups cooked, shredded chicken breast or rotisserie chicken
- 12 corn tortillas, cut in halves or quarters
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 can (4 oz) diced green chilies
- 2 cups shredded Mexican blend or cheddar cheese
- 1/2 cup diced onion (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnish: chopped cilantro or sliced green onions
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, combine sour cream, cream of chicken soup, green chilies, garlic powder, salt, and pepper.
- Spread a small amount of sauce in the bottom of the dish. Layer with tortillas, chicken, onion (if using), cheese, and sauce. Repeat layers, ending with sauce and cheese on top.
- Cover with foil and bake for 25–30 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with cilantro or green onions if desired.
Notes
- Use flour tortillas if you prefer a softer texture.
- Add cooked rice, black beans, or corn to the filling for variety.
- To make homemade cream of chicken soup: whisk 2 tablespoons butter, 2 tablespoons flour, 1/2 cup chicken broth, and 1/2 cup milk until thickened.
- This casserole freezes well—thaw overnight before reheating.
- Top with jalapeños or hot sauce for added heat.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 390
- Sugar: 3g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
