Sour Cream Chicken Enchilada Casserole Recipe

Introduction

This Sour Cream Chicken Enchilada Casserole is a comforting and creamy twist on a classic favorite. With layers of tender chicken, tangy sour cream, and rich enchilada sauce, it comes together easily for a satisfying weeknight dinner.

Ingredients

• 3 cups cooked chicken, shredded
• 8 flour or corn tortillas
• 1 cup sour cream
• 2 cups enchilada sauce
• 2 cups shredded cheese (cheddar or Mexican blend)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Step 2: Spread a thin layer of enchilada sauce on the bottom of the baking dish.
3. Step 3: Layer 2–3 tortillas over the sauce, overlapping to cover the bottom.
4. Step 4: Spread half of the shredded chicken evenly over the tortillas.
5. Step 5: Dollop and spread half of the sour cream over the chicken.
6. Step 6: Pour a third of the enchilada sauce over the sour cream layer.
7. Step 7: Sprinkle a third of the shredded cheese on top.
8. Step 8: Repeat the layering: tortillas, remaining chicken, remaining sour cream, another third of sauce, and a third of cheese.
9. Step 9: Finish with a final layer of tortillas, the last of the enchilada sauce, and the remaining cheese.
10. Step 10: Cover the casserole with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and cheese is golden.
11. Step 11: Let the casserole cool for 5 minutes before serving.

Tips & Variations

• Use rotisserie chicken to save time and add flavor without extra effort.
• For extra spice, add diced green chilies or jalapeños to the chicken mixture.
• Try substituting Greek yogurt for sour cream for a lighter option.
• Add black beans or corn to the layers for added texture and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or cover and bake in a 350°F (175°C) oven for 15–20 minutes. The casserole can also be frozen; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work well in this casserole. To prevent them from breaking, warm them slightly before layering to make them more pliable.

Is it possible to make this recipe ahead of time?

Absolutely! You can assemble the casserole up to a day in advance, cover it tightly, and refrigerate. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.

Sour Cream Chicken Enchilada Casserole Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

A creamy and comforting Sour Cream Chicken Enchilada Casserole that layers tender chicken, soft tortillas, tangy sour cream, zesty enchilada sauce, and melted cheese. This easy-to-make casserole is perfect for a family dinner, combining classic Mexican flavors in a hearty baked dish.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Protein

• 3 cups cooked shredded chicken

Base

• 8 small flour or corn tortillas

Sauces

• 1 cup sour cream
• 1 1/2 cups red enchilada sauce

Cheese

• 2 cups shredded Mexican blend cheese (Cheddar, Monterey Jack, etc.)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole to perfection.
2. Prepare Mixture: In a large bowl, combine the shredded chicken with sour cream and 1/2 cup of the enchilada sauce. Mix until well blended for a creamy filling.
3. Layer Ingredients: In a 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom. Place a layer of tortillas over the sauce. Spread half of the chicken mixture over the tortillas, then sprinkle with one-third of the cheese. Repeat layering with tortillas, chicken mixture, and cheese.
4. Top Layer: Finish the casserole with a final layer of tortillas, remaining enchilada sauce, and the rest of the shredded cheese evenly distributed on top.
5. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden on top.
6. Cool and Serve: Let the casserole rest for 5-10 minutes after baking to set. Serve warm, optionally garnished with chopped cilantro, sliced avocado, or sour cream.

Notes

• You can use rotisserie chicken to save time.
• For extra heat, add chopped jalapeños or a dash of cayenne pepper to the chicken mixture.
• Flour or corn tortillas work equally well.
• Leftovers keep well refrigerated for up to 3 days or can be frozen.
• For a lighter option, use reduced-fat sour cream and cheese.

Keywords: chicken casserole, enchilada casserole, sour cream chicken, Mexican dinner, baked casserole, easy dinner