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.

Ingredients

Scale

Chicken and Tortillas

4 cups cooked shredded chicken (About 2 pounds)
8 pieces corn tortillas

Sour Cream Mixture

2 cups sour cream
1 can cream of chicken soup (10 oz)
1 cup diced green chilies (canned)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

Cheese

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Garnish

Fresh cilantro (optional)

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

Nutrition

Serving Size: 1/6 of casserole
Calories: 420
Sugar: 3g
Sodium: 650mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0.2g
Carbohydrates: 30g
Fiber: 3g
Protein: 35g
Cholesterol: 90mg

Keywords: Sour Cream Chicken Enchilada Casserole, Mexican casserole, chicken enchilada bake, creamy chicken casserole, easy dinner recipe