The Sour Cream Chicken Enchilada Casserole is one of those comfort dishes that feels like a warm hug on a plate. With tender shredded chicken layered between soft corn tortillas and a creamy, flavorful blend of sour cream, cheese, and spices, every bite delivers a perfect balance of richness and zest. This casserole brings together simple ingredients to create a dish that’s not just delicious, but also incredibly satisfying—ideal for family dinners or when you want to impress guests with minimal fuss.

Sour Cream Chicken Enchilada Casserole Recipe - Recipe Image

Ingredients You’ll Need

Gathering these straightforward ingredients is the first step to making this delightful Sour Cream Chicken Enchilada Casserole. Each component plays a crucial role in building layers of texture and flavor that make this dish truly shine.

Cooked shredded chicken (4 cups): This is the hearty protein base that keeps the casserole filling and savory.
Corn tortillas (8 pieces): Their soft texture and subtle corn flavor add authenticity and structure to the layers.
Sour cream (2 cups): This makes the sauce creamy and tangy, binding all the flavors together seamlessly.
Cheddar cheese (1 cup shredded): Adds sharpness and a golden finish when baked.
Monterey Jack cheese (1 cup shredded): Provides mild creaminess that melts beautifully in between layers.
Cream of chicken soup (1 can, 10 oz): Enhances moisture and delivers a rich, comforting flavor.
Diced green chilies (1 cup canned): Brings subtle heat and a fresh pop of color.
Garlic powder (1 tsp): Infuses depth and savory notes throughout.
Onion powder (1 tsp): Rounds out the seasoning with a gentle onion essence.
Cumin (1 tsp): Adds a warm, earthy undertone essential to Southwestern-inspired dishes.
Salt (1/2 tsp): Enhances all the flavors without overpowering.
Black pepper (1/2 tsp): Offers a subtle hint of spice and balance.
Fresh cilantro (optional garnish): A bright herbaceous touch to finish the dish.

How to Make Sour Cream Chicken Enchilada Casserole

Step 1: Prep Your Oven and Sauce

Start by preheating your oven to 350°F (175°C), ensuring it’s ready to perfectly bake your casserole. In a medium bowl, whisk together the sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, salt, and black pepper until smooth. This mix is the heart of your sauce, combining creamy tang and a subtle spice that will infuse every bite.

Step 2: Warm the Chicken

While your oven heats, gently warm the shredded chicken in a skillet over medium heat for about 5 minutes. This keeps the chicken moist and ready to absorb all the flavors from the sauce and cheese later on.

Step 3: Assemble the Layers

In your baking dish, spread a thin layer of the sour cream mixture as the base; this prevents sticking and gets the flavor started. Arrange 4 corn tortillas over the sauce with a slight overlap, creating your first layer of softness. Then spread half of the warmed chicken evenly across the tortillas before drizzling one-third of the remaining sour cream sauce on top. Sprinkle half of the shredded cheddar and Monterey Jack cheeses over this mixture, layering richness over every bite.

Step 4: Repeat the Layering

Repeat the entire layering process: 4 more tortillas, the rest of the chicken, another third of the sour cream sauce, and the remaining cheeses. Finally, pour the rest of the sour cream mixture on top of the final cheese layer. This ensures every layer stays moist and flavorful all throughout your Sour Cream Chicken Enchilada Casserole.

Step 5: Bake to Perfection

Cover your casserole dish with aluminum foil to keep moisture locked in, then bake in the preheated oven for 20 minutes. After that, remove the foil and bake for another 10 minutes, allowing the cheese on top to bubble and turn a gorgeous golden color. Once out of the oven, let the casserole cool slightly to set, making it easier to slice and serve.

How to Serve Sour Cream Chicken Enchilada Casserole

Garnishes

Adding fresh cilantro just before serving brings a fragrant, almost citrusy freshness that cuts through the richness nicely, giving each forkful a lively finish.

Side Dishes

This casserole pairs beautifully with simple sides like a crisp green salad, Mexican rice, or even roasted vegetables. These sides complement the creamy, cheesy layers without competing with the main flavors, making the whole meal feel balanced and satisfying.

Creative Ways to Present

You can serve Sour Cream Chicken Enchilada Casserole straight from the baking dish for a cozy family meal or portion it onto vibrant dinner plates for a lively dinner party. For a festive touch, add a squeeze of lime or a dollop of guacamole on the side—these little touches make the dish pop and show off your thoughtful presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Sour Cream Chicken Enchilada Casserole keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making it a perfect next-day lunch or dinner.

Freezing

To freeze, wrap the casserole tightly with plastic wrap and aluminum foil, or store in a freezer-safe container. It will maintain great taste and texture for up to 2 months—ideal for busy weeks or a meal prep win.

Reheating

Reheat leftovers in the oven at 350°F until warmed through and bubbly again, about 20 minutes. For a quicker option, microwave individual portions until hot, but the oven will keep the top layer nice and melty.

FAQs

Can I use flour tortillas instead of corn tortillas?

Absolutely! Flour tortillas will yield a softer, more pliable texture. Corn tortillas provide a classic flavor and a bit more structure, but both work well in your Sour Cream Chicken Enchilada Casserole.

Is it necessary to cook the chicken before assembling?

Yes, using pre-cooked shredded chicken is best as it allows for even layering and ensures the chicken stays tender. Cooking it directly in the casserole may result in uneven texture or dryness.

Can I make this casserole dairy-free?

You can swap sour cream and cheeses for dairy-free alternatives like coconut cream-based sour cream and plant-based shredded cheeses. Keep in mind the flavor profile will be a bit different, but still tasty!

How spicy is this Sour Cream Chicken Enchilada Casserole?

It’s mild to medium in spice, thanks mostly to the green chilies. If you prefer it spicier, feel free to add chopped jalapeños or hot sauce to the sauce mixture.

Can I prepare this casserole in advance?

Yes, you can assemble the casserole a day in advance and refrigerate it covered until ready to bake. Just add an extra 5-10 minutes to the baking time if baking it straight from the fridge.

Final Thoughts

There is something wonderfully comforting about sinking your fork into a warm, creamy Sour Cream Chicken Enchilada Casserole. Whether you’re feeding a crowd or craving a cozy solo dinner, this dish is a true winner. I hope you give it a try soon and find it as deliciously rewarding as I do—every bite is like a celebration of flavor and comfort in one.

Sour Cream Chicken Enchilada Casserole Recipe

★★★★★

5.3 from 16 reviews

Author: Sophie
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Sour Cream Chicken Enchilada Casserole is a creamy, cheesy, and comforting Mexican-inspired dish featuring layers of tender shredded chicken, soft corn tortillas, and a flavorful sour cream mixture baked to perfection. It’s an easy one-dish meal perfect for family dinners or gatherings.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your casserole is assembled.
Prepare Sauce Mixture: In a medium mixing bowl, whisk together sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, salt, and black pepper until well combined to create a smooth and flavorful sauce.
Heat Chicken: Warm the shredded chicken in a large skillet over medium heat for about 5 minutes until heated through, enhancing its flavor and texture for layering.
Start Layering: Spread a thin layer of the sour cream sauce on the bottom of your baking dish to prevent sticking and provide moisture for the tortillas.
Layer Tortillas: Place 4 corn tortillas on top of the sauce layer, slightly overlapping to ensure a uniform base.
Add Chicken and Sauce: Evenly spread half of the warmed shredded chicken over the tortillas, then drizzle one-third of the remaining sour cream mixture on top to add creaminess.
Add Cheese: Sprinkle half of the cheddar and Monterey Jack cheeses over the chicken layer for a gooey, cheesy texture.
Repeat Layers: Add another layer with the remaining 4 corn tortillas, the rest of the chicken, another third of the sour cream sauce, and the remaining cheeses for a second rich, tasty layer.
Top Layer: Pour the remaining sour cream mixture evenly over the top layer of cheese to keep the casserole moist during baking.
Cover and Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes to meld the flavors and heat through.
Uncover and Finish Baking: Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden for a perfect finish.
Cool and Garnish: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired for a burst of fresh flavor.

Notes

You can substitute the cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor profile.
Use corn tortillas for a gluten-free option, but flour tortillas can also be used if preferred.
For extra heat, add diced jalapeños to the sour cream mixture or sprinkle chopped green chiles between layers.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
To make this dish lower calorie, reduce the amount of cheese or use reduced-fat cheese and sour cream.
Make sure to warm the chicken before layering to prevent the casserole from being cold in the center after baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American