Description
This Sour Cream Chicken Enchilada Casserole is a creamy, comforting dish packed with layers of tender chicken, flavorful tortillas, and a rich sour cream sauce. It’s a simple yet satisfying meal, perfect for family dinners or meal prep throughout the week.
Ingredients
Scale
- For the Casserole:
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 10 small corn or flour tortillas, cut into strips
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- For the Sour Cream Sauce:
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1/2 cup chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional Garnishes:
- Chopped cilantro
- Sour cream
- Chopped green onions
- Sliced jalapeños
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or a bit of butter.
- Prepare the Sour Cream Sauce: In a medium bowl, whisk together the red enchilada sauce, sour cream, diced green chilies, chicken broth, ground cumin, garlic powder, salt, and pepper until smooth and well-combined.
- Assemble the Casserole: In the prepared baking dish, layer half of the tortilla strips on the bottom. Top with half of the shredded chicken and half of the sour cream sauce. Sprinkle with half of the shredded cheddar and Monterey Jack cheese.
- Repeat the layers: Add the remaining tortilla strips, followed by the remaining chicken, sour cream sauce, and cheese.
- Bake: Cover the casserole with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Garnish and Serve: Let the casserole cool for a few minutes before serving. Garnish with chopped cilantro, sour cream, green onions, or jalapeños, if desired.
- Serve hot and enjoy!
Notes
- This casserole can be made ahead of time and refrigerated for up to 24 hours before baking. You can also freeze it for up to 2 months; just thaw in the refrigerator overnight before baking.
- If you like a bit more spice, you can add diced green chilies, hot sauce, or jalapeños to the sauce or as a topping.
- You can use either corn or flour tortillas based on preference, although corn tortillas are more traditional for enchiladas.
- If you want to make this dish even creamier, add an extra layer of sour cream or a dollop on top before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg