Description
Sour Cream Chicken Enchilada Casserole is a comforting layered bake with tender chicken, creamy sour cream sauce, and melty cheese, offering all the flavors of enchiladas in an easy-to-make format. Perfect for weeknight dinners or feeding a crowd.
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)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, mix sour cream, cream of chicken soup, green chiles, garlic powder, salt, and pepper until smooth. Stir in half the cheese and onion if using.
- Spread a thin layer of sauce on the bottom of the dish.
- Add a layer of tortilla pieces, then a layer of shredded chicken, followed by more sauce and cheese. Repeat layers until ingredients are used, ending with sauce and cheese on top.
- Cover with foil and bake for 25–30 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.
- Let rest 5–10 minutes before slicing. Garnish with fresh cilantro if desired.
Notes
- Use rotisserie chicken for a time-saver.
- Greek yogurt can be substituted for sour cream for a tangier flavor.
- Add rice, beans, or sautéed veggies for more bulk or nutrition.
- This dish freezes well—cool completely, wrap tightly, and freeze up to 2 months.
Nutrition
- Serving Size: 1 portion (1/8 of casserole)
- Calories: 390
- Sugar: 3g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
