Name: Sour Cream Chicken Enchilada Casserole
Prep time: 15 min
Cook time: PT-487529H15M18S
Total time: PT-487529H15M18S
Cuisine: Mexican
Ingredients: Cooked shredded chicken; 1 cup sour cream; 1 can cream of chicken soup; 1 can diced green chiles; 1 tsp garlic powder; 1 tsp onion powder; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 8–10 corn tortillas; Salt and pepper to taste; Fresh chopped cilantro for garnish (optional)

This Sour Cream Chicken Enchilada Casserole is creamy, cheesy, and layered with flavor in every bite. Instead of rolling each enchilada, I layer all the ingredients into a comforting, oven-baked casserole that brings together tender chicken, green chiles, sour cream, and plenty of melted cheese.

Why You’ll Love This Recipe

I love this recipe because it’s a simpler, faster way to enjoy all the flavors of chicken enchiladas without the fuss of rolling. The creamy sour cream sauce is rich and tangy, while the green chiles add just enough mild heat to balance it out. It’s also easy to prep ahead, making it a favorite for busy nights or when I need to feed a crowd.

ingredients

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

Cooked shredded chicken
Sour cream
Cream of chicken soup
Diced green chiles
Garlic powder
Onion powder
Shredded cheddar cheese
Shredded Monterey Jack cheese
Corn tortillas
Salt and pepper to taste
Fresh chopped cilantro for garnish (optional)

directions

I start by preheating the oven to 350°F (175°C).
In a large bowl, I mix the sour cream, cream of chicken soup, diced green chiles, garlic powder, and onion powder until smooth.
I stir in the shredded chicken and half of the shredded cheeses.
In a greased 9×13-inch baking dish, I layer half of the corn tortillas on the bottom.
Then I spread half of the chicken mixture over the tortillas.
I repeat with another layer of tortillas and the remaining chicken mixture.
I top it all with the remaining shredded cheeses.
I cover the dish with foil and bake for about 25 minutes.
I remove the foil and bake for another 10–15 minutes until the cheese is melted and bubbly.
Once out of the oven, I let it sit for 5–10 minutes before slicing. I like to garnish with fresh chopped cilantro before serving.

Servings and timing

This casserole serves 6 to 8 people.
It takes about 15 minutes to prepare and 35–40 minutes to bake, so it’s ready in under an hour.

Variations

When I want to change things up, I sometimes swap the chicken for shredded turkey or ground beef. If I’m craving extra veggies, I add sautéed onions, bell peppers, or spinach to the filling. For a spicier version, I use hot green chiles or add a bit of cayenne. I’ve even made it with flour tortillas when I didn’t have corn tortillas on hand—both work well.

storage/reheating

To store leftovers, I cover the casserole and refrigerate it for up to 4 days. When I reheat it, I do so in the oven at 350°F until heated through, or I microwave individual portions for 1–2 minutes. If I’m freezing it, I wrap it tightly and freeze for up to 2 months. I always thaw it overnight in the fridge before reheating.

FAQs

How can I make this casserole ahead of time?

I often assemble the entire casserole a day in advance, cover it, and refrigerate it. When I’m ready to bake, I just add a few extra minutes to the cooking time.

Can I use rotisserie chicken?

Absolutely. I like using rotisserie chicken because it’s flavorful and saves time.

What kind of tortillas should I use?

I usually use corn tortillas for the traditional enchilada flavor, but flour tortillas also work if that’s what I have on hand.

Can I make this casserole gluten-free?

Yes, I make sure to use a gluten-free cream of chicken soup and corn tortillas to keep it gluten-free.

What cheese melts best for this dish?

I find that a mix of cheddar and Monterey Jack gives the best combination of flavor and melt, but any good melting cheese works.

Conclusion

This Sour Cream Chicken Enchilada Casserole is everything I love about classic enchiladas, made easier and cozier in a layered bake. It’s creamy, cheesy, and packed with comforting flavors. Whether I’m feeding family or just meal-prepping for the week, it’s a go-to favorite that never disappoints.