So, what exactly is Sour Cream Chicken Enchilada Casserole? Think of it as a delicious shortcut to all the bold, creamy, and zesty flavors of traditional chicken enchiladas—without the hassle of individually rolling each one. This casserole layers all your favorite components into one easy-to-assemble dish that’s comforting, hearty, and impossible to resist. Wondering why it’s called a “casserole”? Because it’s all about convenience! It brings the same great flavor with way less prep. And yes, it’s true what they say: “The way to a man’s heart is through his stomach”—this dish is living proof! Ready to wow your dinner crowd? Let’s get into the details!
Why You’ll Love This
There are so many reasons to make Sour Cream Chicken Enchilada Casserole your next go-to weeknight meal:
- Creamy and Flavorful: The rich blend of sour cream, green chiles, and enchilada sauce creates a luscious filling that’s balanced by gooey melted cheese and soft tortillas.
- Budget-Friendly Comfort Food: Skip the restaurant bill—this recipe is loaded with flavor and makes enough to feed a hungry crowd without breaking the bank.
- Totally Customizable: Love spice? Add some jalapeños. Going meatless? Sub in beans or roasted veggies. Want more cheese? Go wild!
If you’re a fan of our Cheesy Taco Bake or Taco Casserole, this dish will fit perfectly into your meal rotation!
How to Make Sour Cream Chicken Enchilada Casserole
Quick Overview
This casserole comes together in just 45 minutes, making it perfect for busy nights when you want something satisfying but low-effort. With simple layering and pantry-friendly ingredients, it’s a foolproof dinner win.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
Step-by-Step Instructions
- Preheat Oven: Set your oven to 350°F (175°C).
- Mix the Filling: In a large bowl, combine shredded chicken, enchilada sauce, sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Stir until smooth and well mixed.
- Layer the Base: In a greased 9×13-inch baking dish, arrange 4 tortillas in a single layer, slightly overlapping if needed.
- Add the Filling: Spoon half of the chicken mixture evenly over the tortillas. Sprinkle 1 cup of Monterey Jack cheese on top.
- Repeat the Layers: Add a second layer of tortillas, followed by the remaining chicken mixture and cheese.
- Bake the Casserole: Cover with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Let cool for 5–10 minutes. Garnish with fresh cilantro and serve warm!
What to Serve with Sour Cream Chicken Enchilada Casserole
This casserole pairs beautifully with a range of sides. Try it with:
- Mexican corn salad
- Tortilla chips and guacamole
- Refried or black beans
- Spanish rice
- Iced tea, lime agua fresca, or a chilled margarita
Whether you’re planning a casual family dinner or a festive gathering, this dish brings a hearty, festive feel to the table.
Top Tips for Perfecting
- Use Rotisserie Chicken: A major time-saver and flavor booster. Just shred and mix!
- Make it Spicy: Add a few dashes of hot sauce or swap in pepper jack cheese for a spicy twist.
- Don’t Overbake: Watch closely during the last 10 minutes to avoid drying out the casserole.
- Cool Before Serving: Letting the casserole rest for a few minutes after baking helps the layers set and makes for easier slicing.
Storing and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze fully cooked and cooled portions for up to 3 months. Wrap tightly and label for convenience.
- Reheat: For best results, reheat in the oven at 350°F for 15–20 minutes, or microwave individual servings for 2–3 minutes until warmed through.
FAQs
Can I make this ahead of time?
Yes! Assemble the casserole a day in advance and refrigerate. Bake it fresh when ready to serve.
Can I use corn tortillas instead?
Definitely! Corn tortillas give a slightly different texture and flavor and are great for a gluten-free version.
What if I don’t have green enchilada sauce?
You can substitute with red enchilada sauce or even a homemade sour cream sauce for a creamier variation.
Conclusion
Sour Cream Chicken Enchilada Casserole is the kind of dish that warms hearts and fills bellies. Creamy, cheesy, and full of savory flavor, it’s a no-fail comfort food recipe that’s easy to make and even easier to love. Whether you’re feeding a busy family or prepping a freezer meal for later, this casserole has you covered. So grab your ingredients, preheat your oven, and get ready to enjoy a weeknight winner that tastes like a fiesta in a pan!
Sour Cream Chicken Enchilada Casserole
Equipment
- Mixing Bowl
- Baking Dish
- Aluminum Foil
Ingredients
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt and pepper
- optional fresh cilantro, chopped for garnish
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. In a mixing bowl, combine the shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix until well-combined.
- 3. In a greased baking dish, lay down 4 flour tortillas in a single layer, slightly overlapping if necessary.
- 4. Spoon half of the chicken mixture over the tortillas, followed by half of the shredded Monterey Jack cheese.
- 5. Add another layer of tortillas, pour on the remaining chicken mixture, and top with the rest of the cheese.
- 6. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- 7. Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving!
Notes