Oh, this one is a true comfort classic—creamy, cheesy, and full of flavor. Here’s a simple, reliable Sour Cream Chicken Enchilada Casserole that’s perfect for family dinners or potlucks.
Sour Cream Chicken Enchilada Casserole
Serves: 6
Bake Time: ~30 minutes
Ingredients
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2 cups cooked shredded chicken (rotisserie works great)
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10 small corn tortillas, cut into quarters
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1 can (10 oz) green enchilada sauce
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1½ cups sour cream
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2 cups shredded Monterey Jack or cheddar cheese
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½ cup diced onion (optional)
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1 can (4 oz) diced green chiles
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1 tsp garlic powder
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½ tsp cumin
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Salt & pepper to taste
Instructions
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Preheat Oven
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Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
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Make the Creamy Sauce
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In a bowl, mix sour cream, green enchilada sauce, diced green chiles, garlic powder, cumin, salt, and pepper.
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Layer the Casserole
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Spread a thin layer of sauce in the bottom of the dish.
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Add a layer of tortilla pieces.
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Top with chicken, onion (if using), cheese, and more sauce.
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Repeat layers, finishing with sauce and cheese on top.
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Bake
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Cover with foil and bake 20 minutes.
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Uncover and bake another 10 minutes, until bubbly and lightly golden.
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Rest & Serve
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Let sit 5 minutes before serving.
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Tips & Variations
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Extra Creamy: Add ¼ cup cream or milk to the sauce.
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Spicy Kick: Add jalapeños or use hot green enchilada sauce.
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Red Sauce Version: Substitute red enchilada sauce for a tangier flavor.
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Make Ahead: Assemble and refrigerate up to 24 hours before baking.
This casserole pairs perfectly with Mexican rice, beans, or a fresh salad.
If you’d like, I can also give you:
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A white sauce (restaurant-style) version
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A low-carb/keto version
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Or a super-fast 20-minute skillet version