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
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 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
