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Sour Cream Chicken Enchilada Casserole Recipe

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4.4 from 34 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This sour cream chicken enchilada casserole is a creamy, cheesy, and flavorful Tex-Mex dish that combines tender shredded chicken, tortillas, green enchilada sauce, and a rich sour cream layer. Perfect for a quick and satisfying family dinner, it’s baked to bubbly perfection with layers of cheese and enchilada sauce.

Ingredients

Main Ingredients

  • 3 cups cooked shredded chicken (rotisserie works great)
  • 1 (10 oz) can green enchilada sauce
  • 1 cup sour cream
  • 1 (4 oz) can diced green chiles
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper, to taste
  • 8 small corn or flour tortillas, cut into strips
  • 2 cups shredded Mexican-blend cheese (or cheddar & Monterey Jack)
  • Fresh cilantro or green onions, for garnish

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Mix the sauce: In a large bowl, whisk together the green enchilada sauce, sour cream, diced green chiles, cumin, garlic powder, onion powder, salt, and black pepper until well combined.
  3. Layer the casserole base: Spread a thin layer of the sauce mixture evenly across the bottom of the prepared baking dish to create a flavorful foundation.
  4. Add first layer of tortillas: Arrange a layer of tortilla strips over the sauce to begin building the casserole layers.
  5. Layer chicken: Evenly distribute half of the shredded cooked chicken over the tortillas.
  6. Add sauce over chicken: Spoon half of the sour cream and enchilada sauce mixture evenly over the chicken layer to keep it moist and flavorful.
  7. Sprinkle cheese: Generously top with 1 cup of shredded Mexican-blend cheese, allowing it to melt into the layers as it bakes.
  8. Repeat layers: Repeat the layering with remaining tortillas, chicken, sauce mixture, and cheese to complete the casserole assembly.
  9. Bake covered: Cover the dish loosely with aluminum foil and bake for 25 minutes to heat through and meld the flavors.
  10. Bake uncovered: Remove the foil and continue baking for an additional 10–15 minutes until the cheese is melted, bubbly, and slightly golden.
  11. Rest before serving: Allow the casserole to rest for 5–10 minutes after baking for easier slicing and improved texture.
  12. Garnish and serve: Top with freshly chopped cilantro or green onions for a bright and fresh finish before serving.

Notes

  • Use rotisserie chicken to save time and add flavor.
  • You can swap green enchilada sauce for red enchilada sauce if preferred.
  • Add black beans or corn for extra texture and nutrition.
  • Serve with side dishes like rice, refried beans, or a simple salad for a complete meal.
  • Leftovers keep well in the refrigerator for up to 4 days when stored properly.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dinner / Casserole
  • Method: Baking
  • Cuisine: Tex-Mex

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