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
Scale
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
