Description
This Sour Cream Chicken Enchilada Casserole is creamy, cheesy, and layered with flavor in every bite. It combines tender chicken, green chiles, sour cream, and plenty of melted cheese, baked together in a comforting casserole.
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)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the sour cream, cream of chicken soup, diced green chiles, garlic powder, and onion powder until smooth.
- Stir in the shredded chicken and half of the shredded cheeses.
- Grease a 9×13-inch baking dish and layer half of the corn tortillas on the bottom.
- Spread half of the chicken mixture over the tortillas.
- Repeat with another layer of tortillas and the remaining chicken mixture.
- Top with the remaining shredded cheeses.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10–15 minutes until the cheese is melted and bubbly.
- Let it sit for 5–10 minutes before slicing. Garnish with fresh chopped cilantro before serving.
Notes
- For added veggies, sauté onions, bell peppers, or spinach and stir into the chicken mixture.
- Swap chicken for shredded turkey or ground beef for variety.
- Use gluten-free cream of chicken soup and corn tortillas for a gluten-free option.
- If you’re short on time, rotisserie chicken is a great substitute for cooked shredded chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
