Sour Cream Chicken Enchilada Casserole is perfect. It’s a crowd-pleasing meal, combining the flavors of classic enchiladas with the convenience of a casserole. The tender shredded chicken, creamy sour cream sauce, and melted cheese blend beautifully with the soft tortillas, making each bite indulgent and satisfying.
Ingredients:
- 3 cups cooked, shredded chicken (rotisserie works great)
- 1 cup sour cream
- 1 (10.5 oz) can of cream of chicken soup
- 1 (4 oz) can of diced green chilies
- 2 cups shredded Mexican blend cheese (or cheddar/jack mix)
- 10 small flour tortillas (or corn tortillas if preferred)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the sauce: In a large bowl, mix the sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Stir until well combined.
- Layer the casserole: Spread a thin layer of the sauce on the bottom of the baking dish. Place 3-4 tortillas on top of the sauce, tearing them to fit as needed.
- Add chicken and cheese: Spread half of the shredded chicken over the tortillas and sprinkle with a cup of cheese. Top with a third of the sauce mixture.
- Repeat the layers: Add another layer of tortillas, chicken, cheese, and sauce. Finish with a final layer of tortillas and the remaining sauce.
- Top with cheese: Sprinkle the remaining cheese on top of the casserole.
- Bake: Cover the casserole with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro if desired. Enjoy!
This casserole is delicious on its own or served with a side of rice and beans!
