If you’re craving a dish that is comfort food at its finest with a delightful Tex-Mex twist, then this Sour Cream Chicken Enchilada Casserole Recipe is exactly what you need. It’s a layered, cheesy marvel that combines tender shredded chicken, creamy sour cream sauce, and a perfect blend of cheeses all baked together with tortilla strips to create a dish bursting with flavor and texture. This casserole is not only easy to make but also irresistibly delicious, making it a perfect weeknight dinner or a crowd-pleaser at your next gathering.
Ingredients You’ll Need
The beauty of this casserole lies in its simple, yet thoughtfully chosen ingredients. Each one plays a key role, whether it’s the creamy richness of sour cream, the smoky depth of enchilada sauce, or the cheesy goodness that ties everything together with a golden crust. Let’s break down what you’ll need to bring this comforting dish to life.
- 3 cups cooked chicken, shredded: Using rotisserie chicken adds great flavor and saves time without sacrificing quality.
- 10 small corn or flour tortillas, cut into strips: Tortillas provide the essential base layers and absorb all the delicious sauce.
- 2 cups shredded cheddar cheese: Sharp cheddar adds a tangy, melt-in-your-mouth factor.
- 2 cups shredded Monterey Jack cheese: This cheese melts beautifully for a creamy texture.
- 1 can (10 oz) red enchilada sauce: Gives the casserole its signature vibrant flavor and slight spice.
- 1 cup sour cream: Adds a luscious creaminess that brightens the sauce.
- 1 can (4 oz) diced green chilies: Adds subtle heat and a lovely complexity.
- 1/2 cup chicken broth: Keeps the sauce perfectly moist without being runny.
- 1/2 tsp ground cumin: Infuses warm, earthy notes that deepen the flavor.
- 1/2 tsp garlic powder: A must for aromatic, savory undertones.
- Salt and pepper, to taste: Balances all the flavors for that perfect harmony.
- Optional garnishes: Chopped cilantro, sour cream, chopped green onions, sliced jalapeños to add freshness and extra zing.
How to Make Sour Cream Chicken Enchilada Casserole Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or a bit of butter to ensure your casserole won’t stick and will come out clean and beautiful after baking. This sets the stage for an easy assembly and cleanup later.
Step 2: Whisk the Sour Cream Sauce
In a medium-sized bowl, whisk together the red enchilada sauce, sour cream, diced green chilies, chicken broth, ground cumin, garlic powder, salt, and pepper. Make sure the sauce is smooth and well combined because it’s the luscious binder that will coat every morsel in the casserole.
Step 3: Layer the Casserole
Begin assembling by spreading half of your tortilla strips evenly across the bottom of the prepared baking dish. Layer half of the shredded chicken on top, then pour half of the creamy sour cream sauce evenly over the chicken. Sprinkle half of the shredded cheddar and Monterey Jack cheeses to cover everything with cheesy goodness. Repeat this process with the remaining tortillas, chicken, sauce, and cheeses to build those comforting multiple layers of flavor and texture.
Step 4: Bake Covered
Cover your assembled casserole with aluminum foil and place it in the oven. Bake for 25 minutes to allow all the flavors to meld and the casserole to heat through gently without drying out. Covering keeps everything moist and tender.
Step 5: Finish Baking Uncovered
Remove the foil to reveal the beautifully layered casserole and bake for an additional 10 to 15 minutes. This step lets the cheese melt to bubbly, golden perfection and creates a slightly crispy top that makes every bite a delight.
Step 6: Garnish and Serve
Once out of the oven, let the casserole cool for a few minutes—it helps it set for cleaner slicing and serving. Add your favorite garnishes such as chopped cilantro, a dollop of sour cream, green onions, or jalapeños for a fresh, colorful finish and an extra kick.
How to Serve Sour Cream Chicken Enchilada Casserole Recipe
Garnishes
To elevate this casserole further, garnishes are your best friend. Fresh chopped cilantro lends a pop of green and herbaceous brightness while a spoonful of sour cream adds extra richness. Sliced jalapeños bring a fresh heat, and chopped green onions add a mild crunch and vibrant color that makes each serving look as good as it tastes.
Side Dishes
This casserole shines as a standalone meal, but pairing it with simple sides like a crisp green salad, refried beans, or Mexican rice creates a complete Tex-Mex feast. Light, fresh sides balance the rich, creamy casserole, giving your palate a refreshing break.
Creative Ways to Present
For a fun twist, serve individual portions in mini cast-iron skillets or ramekins for an elegant presentation that keeps servings warm longer. You can also layer into casserole cups with a bit of guacamole or salsa on the side for casual parties. These ideas make your Sour Cream Chicken Enchilada Casserole Recipe feel special and festive.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container and refrigerate for up to 3 days. The flavors meld even more beautifully overnight, making leftovers just as delicious—if not better—the next day.
Freezing
This casserole freezes wonderfully. Wrap tightly with plastic wrap and foil or use a freezer-safe container to prevent freezer burn. It can be frozen for up to 2 months, making it a convenient meal prep option or a ready-made dish for busy nights.
Reheating
To reheat, thaw in the refrigerator overnight if frozen. Warm individual servings in the microwave, or reheat the entire casserole covered with foil in a 350°F oven until heated through and bubbly again. Adding a few extra minutes uncovered can restore that melty cheese topping.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Both corn and flour tortillas work well in this casserole. Flour tortillas tend to be softer and give a slightly different texture, so feel free to pick based on your preference or what you have on hand.
Is it possible to make this recipe vegetarian?
Yes, you can substitute the chicken with hearty beans like black beans or pinto beans and perhaps add vegetables like sautéed peppers and onions. Adjust seasonings as needed to keep the flavors bright and balanced.
Can I prepare this dish ahead of time?
You sure can! Assemble the casserole the day before, cover it tightly, and refrigerate. When ready, bake it according to the instructions, adding a few extra minutes since it will be cold going into the oven.
What if I don’t have enchilada sauce on hand?
You can make a quick substitute by mixing tomato sauce with chili powder, cumin, garlic powder, and a pinch of cayenne to taste. This DIY version works well and allows you to control the spice level.
How spicy is this casserole?
The spice level is mild thanks to the balance of sour cream and cheese mellowing the diced green chilies and enchilada sauce. You can easily increase heat by adding more chilies or jalapeños if you like things with a bit more kick.
Final Thoughts
There’s something so satisfying about a warm, cheesy, and creamy casserole that feels like a big, flavorful hug in food form. This Sour Cream Chicken Enchilada Casserole Recipe is truly a kitchen winner—simple to make but bursting with layers of taste that will have everyone asking for seconds. Whether you’re cooking for your family or hosting friends, this dish promises comfort and joy in every bite. Give it a try and watch it instantly become one of your favorites too!
Print
Sour Cream Chicken Enchilada Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Sour Cream Chicken Enchilada Casserole is a comforting layered dish combining tender shredded chicken, corn or flour tortillas, and a creamy sour cream and enchilada sauce. Topped with a blend of cheddar and Monterey Jack cheeses, this casserole is baked to bubbly perfection and garnished with fresh herbs and spicy jalapeños for a flavorful Mexican-inspired meal perfect for family dinners.
Ingredients
For the Casserole:
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 10 small corn or flour tortillas, cut into strips
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
For the Sour Cream Sauce:
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1/2 cup chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Optional Garnishes:
- Chopped cilantro
- Sour cream
- Chopped green onions
- Sliced jalapeños
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray or butter to prevent the casserole from sticking.
- Prepare the Sour Cream Sauce: In a medium bowl, whisk together the red enchilada sauce, sour cream, diced green chilies, chicken broth, ground cumin, garlic powder, salt, and pepper until you have a smooth, well-combined sauce.
- Assemble the Casserole – First Layer: Place half of the tortilla strips evenly on the bottom of the prepared baking dish. Then layer half of the shredded chicken over the tortillas, followed by half of the sour cream sauce. Sprinkle with half of the shredded cheddar and Monterey Jack cheeses.
- Assemble the Casserole – Second Layer: Repeat the layering process with the remaining tortilla strips, chicken, sour cream sauce, and cheese to create a second layered casserole.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the casserole to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and slightly golden.
- Cool and Garnish: Let the casserole cool for a few minutes. Garnish with chopped cilantro, a dollop of sour cream, chopped green onions, and sliced jalapeños for added freshness and heat.
- Serve and Enjoy: Serve the casserole hot as a hearty main dish perfect for family meals or gatherings.
Notes
- Use rotisserie chicken for a time-saving shortcut without sacrificing flavor.
- Corn tortillas add traditional flavor, but flour tortillas can be used for a softer texture.
- If you prefer a spicier casserole, add extra jalapeños or use a hotter enchilada sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free dish, ensure tortillas and enchilada sauce are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
