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Sour Cream Chicken Enchilada Casserole

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This sour cream chicken enchilada casserole is a rich, creamy, and cheesy dish that delivers all the comforting flavors of traditional enchiladas in a much easier layered format. Perfect for busy weeknights or make-ahead meals.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Halal

Ingredients

  • 3 cups cooked, shredded chicken (e.g., rotisserie)
  • 1 1/2 cups sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (4 oz) diced green chilies
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 2 cups shredded cheddar or Mexican blend cheese
  • 8–10 corn or flour tortillas
  • Chopped green onions (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. In a bowl, mix sour cream, cream of chicken soup, green chilies, garlic powder, onion powder, salt, and pepper to make the sauce.
  3. Layer tortillas on the bottom of the prepared dish, followed by shredded chicken, some sauce, and cheese.
  4. Repeat layers, finishing with a top layer of sauce and a generous sprinkle of cheese.
  5. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes until cheese is melted and bubbly.
  6. Let the casserole rest for 10 minutes before slicing. Garnish with chopped green onions if desired.

Notes

  • Add black beans or corn between layers for added texture and nutrition.
  • Use pepper jack cheese for a spicier kick.
  • Crushed tortilla chips can be substituted for tortillas in a pinch.
  • A squeeze of lime or fresh cilantro on top adds brightness.
  • Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://allcookedup.com/sour-cream-chicken-enchilada-casserole/