Sour Cream Chicken Enchilada Casserole Recipe
Get ready to fall in love with the irresistible comfort of Sour Cream Chicken Enchilada Casserole! This dish is everything you crave in a weeknight dinner: creamy, cheesy, and packed with gently spiced, tender chicken, all layered between soft tortillas. What makes this casserole truly special is its harmonious blend of tangy sour cream, melty Monterey Jack cheese, and a touch of Southwestern flair, delivering big, cozy flavors without hours in the kitchen. Whether you’re feeding a hungry family or looking for an easy crowd-pleaser, this recipe checks all the boxes.
Ingredients You’ll Need
One of the best things about making Sour Cream Chicken Enchilada Casserole at home is how the straightforward ingredients transform into something magical. Each element brings its own punch of flavor and texture, so don’t skip a thing!
- Cooked chicken (3 cups, shredded): Rotisserie chicken or any leftover cooked chicken works great and keeps things easy.
- Sour cream (2 cups): This is the heart of the casserole, bringing a luscious creaminess and that signature tang.
- Cream of chicken soup (1 can, 10.5 oz): Adds body and richness to the sauce, tying everything together.
- Diced green chilies (1 can, 4 oz): Mildly spicy and bright, they add a pop of flavor without overwhelming heat.
- Monterey Jack cheese (2 cups, shredded, divided): Melts beautifully and offers a mild, creamy flavor that harmonizes with the sauce.
- Garlic powder (1 teaspoon): For a subtle savory depth that enhances every bite.
- Onion powder (1 teaspoon): Adds a gentle sweetness and rounds out the spice mix.
- Cumin (1/2 teaspoon): A hint of earthiness that gives a true Tex-Mex feel.
- Chili powder (1/2 teaspoon): Brings gentle warmth and classic enchilada flavor.
- Flour tortillas (10 small): Soft, pillowy layers that soak up all the delicious sauce; feel free to swap with corn tortillas if you prefer.
- Fresh cilantro (1/4 cup, chopped, optional garnish): Sprinkled on top for a burst of color and freshness.
How to Make Sour Cream Chicken Enchilada Casserole
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so nothing sticks and cleanup is a breeze. This little bit of prep sets you up for casserole success!
Step 2: Mix the Creamy Sauce
In a medium bowl, whisk together the sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, and chili powder until the mixture is silky smooth. This is the flavor-packed sauce that soaks into every layer, making your Sour Cream Chicken Enchilada Casserole wonderfully moist.
Step 3: Build the First Layer
Spoon a thin layer of the creamy sauce onto the bottom of your prepared dish—just enough to coat. Arrange 5 tortillas over the sauce, tearing them to fit and ensure the whole surface is covered. This forms a tender foundation for all the hearty layers to come.
Step 4: Add Chicken and Cheese
Spread half of the shredded chicken evenly over the tortilla layer. Then, spoon half of your sour cream sauce over the chicken, smoothing it out with the back of your spoon. Sprinkle 1 cup of shredded Monterey Jack cheese over the top for a gooey, melty payoff.
Step 5: Repeat and Finish
Repeat the layering with the remaining tortillas, chicken, sauce, and cheese. Don’t worry if it looks a bit full—the layers will settle beautifully as it bakes.
Step 6: Bake to Perfection
Cover the casserole with foil and slide it into the oven. Bake for 25 minutes, then remove the foil to let the cheese get bubbly and golden. Continue baking for another 10 to 15 minutes, until everything is hot and irresistibly gooey.
Step 7: Rest and Garnish
Let your Sour Cream Chicken Enchilada Casserole cool for about 10 minutes after baking. This makes slicing easier and helps the flavors meld. Top with chopped cilantro for a fresh, finishing touch if desired.
How to Serve Sour Cream Chicken Enchilada Casserole
Garnishes
A sprinkle of fresh cilantro adds a vibrant pop of color and a burst of herbal freshness that pairs perfectly with the creamy, cheesy sauce. You could also add sliced green onions, diced tomatoes, or a dollop of extra sour cream if you’re feeling fancy. The right garnish makes your Sour Cream Chicken Enchilada Casserole look just as good as it tastes!
Side Dishes
This casserole loves company! Classic Spanish rice or a fluffy cilantro-lime rice are always welcome. Try serving it with black beans, refried beans, or a crisp green salad to balance out the richness. Tortilla chips and pico de gallo make for a festive, crunchy side.
Creative Ways to Present
Slice the Sour Cream Chicken Enchilada Casserole into neat squares for a party-friendly option, or spoon it into bowls and top with avocado slices and a squeeze of lime. For a fun twist, serve the casserole layered in individual ramekins for personalized portions that look restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Place any leftover Sour Cream Chicken Enchilada Casserole in an airtight container and refrigerate for up to 3 days. The flavors get even better overnight, making leftovers a delicious treat for lunch or another dinner.
Freezing
This casserole is a freezer superstar! Assemble the dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed. It’s perfect for meal prep or gifting to a friend in need of comfort food.
Reheating
To reheat, cover and warm in a 350°F oven until hot and bubbly, about 20 to 30 minutes. Individual portions can be microwaved for 2 to 3 minutes per serving. Add a little extra cheese on top before reheating for that fresh-from-the-oven taste!
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas bring an authentic flavor and a slightly firmer texture to your Sour Cream Chicken Enchilada Casserole. Just make sure to soften them slightly before layering to prevent cracking.
What other cheeses work well in this recipe?
While Monterey Jack is wonderfully melty, you can also use a blend of cheddar, Colby Jack, or even pepper jack for a touch of spice. Mix and match to suit your taste and what you have on hand.
Can I add vegetables or beans to the casserole?
Definitely! Sautéed onions, bell peppers, or black beans make fantastic mix-ins for extra nutrition and heartiness. Layer them in with the chicken for a more colorful, veggie-packed meal.
Is this casserole spicy?
Sour Cream Chicken Enchilada Casserole is mild as written, thanks to the gentle green chilies and creamy sauce. If you like a little heat, feel free to add a diced jalapeño or use a spicier chili powder.
How can I make this casserole gluten-free?
Swap the flour tortillas for certified gluten-free corn tortillas and use a gluten-free cream of chicken soup. Always double-check labels to ensure all ingredients are safe for your dietary needs.
Final Thoughts
If you’re searching for a dinner that delivers on comfort, flavor, and pure joy, you can’t go wrong with Sour Cream Chicken Enchilada Casserole. Give it a try and watch it become a beloved staple that your family and friends will request again and again!
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Sour Cream Chicken Enchilada Casserole Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Sour Cream Chicken Enchilada Casserole is a creamy, cheesy, and flavorful Mexican-American dish perfect for a comforting family meal. Layers of shredded chicken, tortillas, and a tangy sour cream mixture are baked to bubbly perfection, making it an easy and delicious casserole that’s both satisfying and kid-friendly.
Ingredients
Sour Cream Mixture
- 2 cups sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 can (4 oz) diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Main Ingredients
- 3 cups cooked chicken, shredded
- 10 small flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1/4 cup fresh cilantro, chopped (optional garnish)
Instructions
- Preheat and Prepare Dish: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Make Sour Cream Mixture: In a medium bowl, combine sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, and chili powder until smooth and well blended to form the creamy sauce base.
- First Layer: Spread a thin layer of the sour cream mixture on the bottom of the prepared baking dish to prevent tortillas from sticking and add flavor.
- Add Tortillas: Layer 5 tortillas evenly across the bottom of the dish, tearing them if necessary to fit snugly, creating the foundation layer.
- Chicken and Sauce Layer: Spread half of the shredded chicken over the tortillas, then spoon half of the sour cream mixture on top to add moisture and flavor.
- Cheese Layer: Sprinkle 1 cup of shredded Monterey Jack cheese evenly over the sour cream and chicken layer to add richness and melt during baking.
- Repeat Layers: Repeat the layers with the remaining tortillas, shredded chicken, sour cream mixture, and top with the remaining 1 cup of cheese for a double-layered casserole.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 25 minutes to heat through and marry flavors.
- Finish Baking: Remove the foil and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and slightly golden.
- Cool and Serve: Allow the casserole to cool for 10 minutes before serving to thicken and make slicing easier; garnish with chopped cilantro if desired.
Notes
- Substitute corn tortillas for flour tortillas to give the dish a more traditional Mexican flavor and texture.
- Add sautéed onions or black beans to the chicken layer for extra heartiness and nutrition.
- Serve alongside Spanish rice and a fresh side salad for a well-rounded, complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 95 mg
