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
Scale
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
