Name: Sour Cream Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican-Inspired
Ingredients: 3 cups shredded cooked chicken; 10–12 corn tortillas, cut into halves or quarters; 1 cup sour cream; 1 (10.5 oz) can cream of chicken soup; 1 (4 oz) can diced green chiles; 2 cups shredded Monterey Jack or Mexican cheese blend; 1/2 cup finely chopped onion (optional); 1/2 tsp garlic powder; Salt and pepper to taste; Fresh cilantro for garnish (optional)

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Sour Cream Chicken Enchilada Casserole is a creamy, cheesy, comforting bake that brings all the flavors of classic enchiladas without the fuss of rolling each one. Layers of tender chicken, tortillas, and a rich sour cream sauce come together in a bubbly, golden casserole that’s guaranteed to satisfy. It’s the kind of dish I love to throw together when I want something cozy and family-friendly that also reheats like a dream.

Sour Cream Chicken Enchilada Casserole

Why You’ll Love This Recipe

I love this casserole because it takes all the best parts of enchiladas—savory chicken, creamy sauce, melted cheese—and simplifies the process. There’s no rolling or stuffing, just layering and baking. The sour cream sauce is smooth and tangy, balancing perfectly with the cheesy top and the soft tortillas. It’s easy to prep ahead, feeds a crowd, and always earns rave reviews at the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken (rotisserie works great)
Corn tortillas
Sour cream
Cream of chicken soup (or homemade if preferred)
Green chiles (diced)
Shredded Monterey Jack or Mexican cheese blend
Onion, finely chopped (optional)
Garlic powder
Salt and pepper
Fresh cilantro (optional for garnish)

directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, I mix the sour cream, cream of chicken soup, green chiles, garlic powder, salt, and pepper until smooth.
I stir in about half the shredded cheese and add chopped onions if I’m using them.
I cut the tortillas into halves or quarters to make layering easier.
I spread a thin layer of the sauce mixture on the bottom of the baking dish.
I add a layer of tortillas, followed by shredded chicken, more sauce, and more cheese. I repeat the layers until everything is used up, ending with sauce and cheese on top.
I cover the dish with foil and bake for 25–30 minutes, then uncover and bake for another 10–15 minutes until bubbly and golden on top.
I let it rest for 5–10 minutes before slicing and garnishing with fresh cilantro.

Servings and timing

This recipe makes about 6–8 servings. It takes 15–20 minutes to prep and 40–45 minutes to bake, making it perfect for a weeknight dinner or a comforting weekend meal.

Variations

Sometimes I add cooked rice or beans to the layers for extra bulk. I’ve also used flour tortillas when I’m out of corn, and it still works great. For a spicier kick, I stir a spoonful of salsa verde or hot sauce into the sour cream mixture. I’ve even added sautéed spinach or bell peppers to sneak in more veggies.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the microwave or oven until hot throughout. This casserole also freezes well—after baking, I let it cool, wrap tightly, and freeze for up to 2 months. I thaw overnight and reheat in the oven.

FAQs

Can I make this ahead of time?

Yes, I often assemble it in the morning or the night before. I keep it in the fridge and bake it just before serving.

Can I use Greek yogurt instead of sour cream?

Yes, I’ve done this before and it works well. It gives a slightly tangier flavor but still keeps the creamy texture.

What type of chicken should I use?

Rotisserie chicken is my go-to for ease, but any cooked, shredded chicken breast or thighs will work.

Can I use a homemade enchilada sauce?

Absolutely. I sometimes mix sour cream with a bit of homemade green enchilada sauce for extra depth.

Do I need to fry or soften the tortillas?

I don’t usually fry them, but if they’re stiff, I sometimes warm them briefly in the microwave to make layering easier.

Conclusion

Sour Cream Chicken Enchilada Casserole is the ultimate comfort food—creamy, cheesy, and loaded with flavor in every bite. It’s easy to prep, flexible with ingredients, and always a hit at the table. Whether I’m making it for a family dinner or freezing it for later, this casserole has earned a permanent place in my recipe rotation.