If you’re craving a comforting, flavorful dish that brings all the best of Mexican-inspired flavors into one cozy pan, this Sour Cream Chicken Enchilada Casserole Recipe is a must-make. With tender shredded chicken, gooey melted cheese, and a tangy, creamy enchilada sauce that wraps everything in warmth, it’s the kind of meal that instantly feels like home. Whether you’re feeding a hungry family or hosting friends, this casserole blends simplicity with irresistible taste in a way that keeps everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients for this recipe is delightfully simple, yet each one plays a vital role in building layers of flavor, texture, and color. From the tender chicken to the rich cheeses and zesty enchilada sauce, every component works in harmony to create a deeply satisfying meal.
- 3 cups cooked chicken, shredded: Rotisserie chicken makes this so quick and adds irresistible flavor.
- 10 small corn or flour tortillas, cut into strips: These bring a lovely, tender bite that soaks up all the sauce.
- 2 cups shredded cheddar cheese: Sharp cheddar adds a punch of flavor and beautiful meltiness.
- 2 cups shredded Monterey Jack cheese: Creamy and mild, it perfectly balances the cheddar.
- 1 can (10 oz) red enchilada sauce: The heart of the casserole, adding depth and authentic enchilada flavor.
- 1 cup sour cream: Brings creaminess and a slight tang that lifts the whole dish.
- 1 can (4 oz) diced green chilies: Adds subtle heat and a fresh, vibrant kick.
- 1/2 cup chicken broth: Keeps the sauce moist and infuses gentle savory notes.
- 1/2 tsp ground cumin: Warms up the flavor profile with a touch of earthiness.
- 1/2 tsp garlic powder: Boosts savory depth without overpowering.
- Salt and pepper, to taste: Essential seasoning to bring out all the ingredients’ best qualities.
How to Make Sour Cream Chicken Enchilada Casserole Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with some non-stick spray or a bit of butter. This step ensures your casserole won’t stick and will bake evenly, setting the foundation for the layers to shine.
Step 2: Whisk Together the Sour Cream Sauce
In a medium bowl, combine the red enchilada sauce, sour cream, diced green chilies, chicken broth, ground cumin, garlic powder, salt, and pepper. Whisk it until you get a smooth, well-blended sauce. This creamy, tangy mixture is what brings a luscious richness that makes this casserole so special.
Step 3: Layer the First Set of Ingredients
Place half of the tortilla strips evenly across the bottom of your prepared baking dish. Next, spread half of the shredded chicken over the tortillas, then pour half of your sour cream sauce on top. Finally, sprinkle half of the shredded cheddar and Monterey Jack cheeses over the layers — this starts building those irresistibly melty pockets of cheesy goodness.
Step 4: Repeat the Layers
Repeat exactly as before with the remaining tortillas, chicken, sour cream sauce, and cheese. These layers create a beautiful stack of flavors and textures that bake into a perfectly cohesive casserole.
Step 5: Bake and Melt to Perfection
Cover your casserole with aluminum foil and bake for 25 minutes. This steams the casserole, melding all the layers. Then, remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbling and golden, and the casserole is heated through completely.
Step 6: Let It Rest and Garnish
Once out of the oven, give it a few minutes to cool and settle. This resting helps everything hold together when you serve it. Add any optional garnishes you like to elevate the presentation and flavor.
Step 7: Serve and Enjoy!
Scoop out generous portions while it’s still warm and get ready for some serious comfort food bliss.
How to Serve Sour Cream Chicken Enchilada Casserole Recipe
Garnishes
Top the casserole with chopped cilantro, dollops of sour cream, thinly sliced green onions, or fresh jalapeño slices for an added hit of freshness and a little heat. These garnishes add vibrant color and layers of flavor that make the dish feel even more special and inviting.
Side Dishes
Serve this casserole alongside a crisp green salad or some Mexican rice to balance the richness. A side of black beans or a fresh avocado salad can also complement the creamy texture perfectly, creating a well-rounded meal everyone will love.
Creative Ways to Present
For a fun twist, try serving this casserole as individual portions in small ramekins or mini cast-iron skillets. It also pairs beautifully with warm tortillas or tortilla chips for scooping, turning it into a casual, shareable feast perfect for game nights or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored tightly covered in the refrigerator for up to 3 to 4 days. The flavors actually deepen as it rests, making it an excellent make-ahead meal for busy weeks.
Freezing
You can freeze this casserole either before or after baking. Freeze it in an airtight container for up to 2 months. If frozen unbaked, thaw overnight in the fridge before baking. This makes it a great option for meal prep or to have on hand for unexpected guests.
Reheating
Reheat individual servings in the microwave until warmed through or place portions in a preheated oven at 350°F (175°C) covered with foil until bubbly. Adding a few extra minutes uncovered helps re-melt the cheese and refresh the textures.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! This casserole is a perfect way to transform leftover cooked chicken, whether it’s roasted, grilled, or from a rotisserie. It helps reduce waste and boosts flavor.
What if I don’t have red enchilada sauce?
If you don’t have red enchilada sauce, you can substitute with salsa or make a quick enchilada sauce from chili powder, tomato sauce, and spices. However, the canned enchilada sauce adds authentic depth that’s hard to replicate exactly.
Can I make this recipe vegetarian?
Yes! Simply substitute the chicken with sautéed vegetables like zucchini, bell peppers, or black beans for protein. The creamy sauce and cheese will still make it satisfying.
Is it possible to make this gluten-free?
Definitely. Use corn tortillas instead of flour ones and check that your enchilada sauce is labeled gluten-free. Most traditional corn tortillas are naturally gluten-free.
How spicy is this casserole?
This casserole has a mild to moderate heat level thanks to the green chilies and enchilada sauce. You can adjust by choosing mild or hot enchilada sauce and adding or leaving out jalapeños when garnishing.
Final Thoughts
This Sour Cream Chicken Enchilada Casserole Recipe is a dependable crowd-pleaser that combines ease, comfort, and bold flavor in one dish. It’s perfect for busy weeknights, friendly gatherings, or anytime you want a little taste of cozy home cooking with a Mexican twist. I truly hope you give it a try and see how quickly it becomes a household favorite like it did in mine!
Print
Sour Cream Chicken Enchilada Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 to 8 servings 1x
Description
This Sour Cream Chicken Enchilada Casserole is a comforting and flavorful baked dish featuring tender shredded chicken layered with tortillas, a creamy and tangy sour cream enchilada sauce, and melty cheddar and Monterey Jack cheeses. Perfect for a family dinner, this casserole combines classic Tex-Mex flavors in an easy-to-prepare, crowd-pleasing meal.
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 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 sticking.
- Make 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 the mixture is smooth and well combined.
- First Layer: In the prepared baking dish, layer half of the tortilla strips to cover the bottom evenly. Then add half of the shredded chicken, followed by half of the sour cream sauce. Sprinkle with half of the shredded cheddar and Monterey Jack cheeses.
- Second Layer: Repeat the layering process by adding the remaining tortilla strips, the rest of the shredded chicken, the remaining sour cream sauce, and finishing with the remaining cheeses on top.
- Bake Covered: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and ingredients to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Cool and Garnish: Let the casserole cool for a few minutes after baking. Garnish with chopped cilantro, sour cream, green onions, or sliced jalapeños as desired.
- Serve: Serve the casserole hot and enjoy this creamy, cheesy Tex-Mex dish.
Notes
- Rotisserie chicken is a convenient shortcut but feel free to use any cooked, shredded chicken.
- For added heat, include extra jalapeños or use a spicier enchilada sauce.
- To make ahead, assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Increase the baking time by 5-10 minutes if baking cold.
- Use corn tortillas for a gluten-free option; check all canned ingredients if you need certified gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
