Sour Cream Chicken Enchilada Casserole

Description

This creamy and cheesy casserole brings all the comforting flavors of chicken enchiladas in an easy layered bake. Tender shredded chicken is nestled between soft tortillas, smothered with a luscious sour cream and green chili sauce, and topped with gooey melted cheese. Perfect for weeknights, potlucks, or make-ahead meals, this dish is a satisfying Tex-Mex favorite without the fuss of rolling each enchilada individually.

Ingredients for Sour Cream Chicken Enchilada Casserole

• 3 cups cooked shredded chicken (rotisserie chicken works great)

• 2 cups shredded Monterey Jack or Mexican blend cheese (divided)

• 1 cup sour cream

• 1 (10.5 oz) can cream of chicken soup

• 1 (4 oz) can diced green chilies

• 1/2 cup chicken broth (or milk for creamier sauce)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ground cumin

• 8 small flour tortillas (or corn tortillas for a more authentic flavor)

• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat Oven
   Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Make the Sauce
   In a large mixing bowl, combine sour cream, cream of chicken soup, diced green chilies, chicken broth, garlic powder, onion powder, and cumin. Mix until smooth.

3. Layer the Casserole

   • Spread 2–3 tablespoons of the sauce on the bottom of the baking dish.

   • Place a layer of tortillas (tear to fit as needed).

   • Add half the shredded chicken, then spoon over some sauce and sprinkle with cheese.

   • Repeat layers until ingredients are used up, finishing with sauce and remaining cheese on top.

4. Bake
   Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.

5. Serve
   Let cool slightly before serving. Garnish with fresh cilantro and serve with salsa, avocado slices, or a side salad.

Notes

• Tortilla Choice: Flour tortillas give a soft, chewy texture, while corn tortillas add a slightly toasted, authentic taste.

• Chicken Shortcut: Use pre-cooked rotisserie chicken to cut prep time.

• Green Chili Swap: If you prefer less heat, use mild green chilies; for more spice, use jalapeños.

Tips

• Prevent Soggy Tortillas: Lightly toast tortillas in a dry skillet before layering to keep texture.

• Make Ahead: Assemble casserole a day before, refrigerate, and bake when ready.

• Freezer Friendly: Wrap tightly and freeze for up to 2 months. Bake from frozen at 350°F for about 50–60 minutes.

• Extra Creaminess: Add 4 oz cream cheese to the sauce for a richer flavor.

Servings

• Makes 6–8 servings

Nutritional Information (per serving, based on 8 servings)

• Calories: ~370 kcal

• Protein: 21 g

• Carbohydrates: 25 g

• Fat: 21 g

• Saturated Fat: 10 g

• Fiber: 2 g

• Sodium: ~650 mg

• Sugar: 3 g

Benefits

• Protein-rich from chicken and cheese, keeping you full longer.

• Calcium boost from dairy for bone health.

• Customizable spice level to suit your taste.

• Family-friendly comfort food that’s easy to prepare.

Q&A

Q1: Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works well for a lighter version with more protein, though it will have a tangier flavor.

Q2: Can I make it without canned soup?
Absolutely. Substitute with 1 cup homemade white sauce (butter, flour, and milk) for a fresher taste.

Q3: How do I reheat leftovers?
Reheat in a 350°F oven for 15–20 minutes or microwave individual portions for 2–3 minutes.

Q4: Can I add vegetables?
Yes, diced bell peppers, corn, or spinach blend in nicely for added nutrients and texture.

Q5: What sides go best with this dish?
Try it with Mexican rice, refried beans, or a crisp green salad.