Sour Cream Chicken Enchilada Casserole
A creamy and flavorful casserole that combines the classic tastes of enchiladas with the ease of a baked dish.
Servings: 6 servings
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
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This casserole is freezer-friendly for up to 3 months.