If you’re craving a cozy, comforting meal that bursts with creamy, cheesy, and mildly spicy flavors, this Sour Cream Chicken Enchilada Casserole Recipe is your new best friend in the kitchen. Imagine tender shredded chicken layered between soft tortilla strips, bathed in a luscious sour cream and enchilada sauce blend, then topped with a golden, bubbly cheese crust. It’s simple enough for a weeknight dinner yet special enough to impress guests. Trust me, once you make this dish, it will become a staple in your rotation, perfect for feeding a hungry family or gathering with friends.
Ingredients You’ll Need
This casserole relies on straightforward, wholesome ingredients that come together to create a vibrant mix of flavors, colors, and textures. Each component plays a crucial role in building those layers of warmth, creaminess, and just the right touch of spice.
- 3 cups cooked chicken, shredded: Rotisserie chicken makes this ultra convenient and juicy.
- 10 small corn or flour tortillas, cut into strips: These form the casserole’s hearty, tender base.
- 2 cups shredded cheddar cheese: Adds sharpness and that irresistible melted cheese stretch.
- 2 cups shredded Monterey Jack cheese: Brings creamy mildness to balance the sharp cheddar.
- 1 can (10 oz) red enchilada sauce: Deepens the flavor with rich, smoky notes.
- 1 cup sour cream: Makes the sauce creamy and tangy, a highlight of this recipe.
- 1 can (4 oz) diced green chilies: Offers a gentle kick and freshness.
- 1/2 cup chicken broth: Keeps the sauce silky and moist without overpowering.
- 1/2 tsp ground cumin: Adds earthy warmth.
- 1/2 tsp garlic powder: Enhances savory depth.
- Salt and pepper, to taste: Essential for balancing all the flavors perfectly.
How to Make Sour Cream Chicken Enchilada Casserole Recipe
Step 1: Prepare Your Baking Dish
First things first, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with non-stick spray or butter to prevent sticking and make cleanup a breeze. Getting your baking dish ready is a small step that ensures everything cooks evenly and your casserole slides right out after baking.
Step 2: Whisk Together the 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 everything together until you have a smooth and creamy sauce. This sauce is the magic behind the rich flavor and perfect texture, blending tangy, spicy, and savory notes with a velvety finish.
Step 3: Layer the First Half
Start layering in the prepared baking dish by spreading half of the tortilla strips evenly on the bottom. Then, spoon half of the shredded chicken over the tortillas, followed by half of the creamy sour cream sauce. Finally, sprinkle half of the shredded cheddar and Monterey Jack cheese over the sauce. Each layer should be even to build that perfect bite in every forkful.
Step 4: Repeat the Layers
Simply repeat what you just did: add the remaining tortilla strips, the rest of the shredded chicken, the remaining sour cream sauce, and top it all off with the rest of the cheese. This double layer gives the casserole lovely height and richness, ensuring plenty of cheesy goodness throughout.
Step 5: Bake It Up
Cover the casserole dish with aluminum foil and bake for 25 minutes; this gentle heat lets the flavors meld together beautifully. Then remove the foil and bake for another 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden. Your kitchen will smell incredible during this step—it’s the ultimate reward for your effort.
Step 6: Cool and Garnish
Once baked, allow the casserole to cool for a few minutes to set up for cleaner slices. This pause also helps the layers stay intact when serving. Now’s the time to get creative with garnishes like chopped cilantro, extra dollops of sour cream, sliced jalapeños for heat, or chopped green onions to brighten it all up.
Step 7: Serve and Enjoy
Serve your Sour Cream Chicken Enchilada Casserole Recipe hot, and watch it disappear quickly at the table! This dish feels like a warm hug on a plate—perfect for sharing and savoring every cheesy, creamy bite.
How to Serve Sour Cream Chicken Enchilada Casserole Recipe
Garnishes
To enhance both visual appeal and flavor, sprinkle fresh chopped cilantro, green onions, or add thinly sliced jalapeños for a kick. A dollop of sour cream on each serving adds cooling creaminess, making every bite more indulgent and balanced.
Side Dishes
Pair the casserole with simple sides like a crisp green salad with lime vinaigrette, Mexican rice, or refried beans to round out the meal. These lighter, fresh, or starchy complements highlight the casserole’s bold flavors while keeping the dinner well-balanced.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins or layered casserole cups for portion control and presentation. You can also accompany it with colorful toppings like diced avocado, pickled red onions, or corn salsa to brighten up the plate and offer delightful texture contrasts.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though unlikely!), cover the casserole tightly with foil or plastic wrap and refrigerate for up to 3 days. Proper storage keeps the flavors fresh and prevents the cheese from drying out.
Freezing
This recipe freezes wonderfully. Assemble the casserole but don’t bake it; cover tightly with foil and freeze for up to 3 months. When ready, bake straight from the freezer, adding extra time until bubbly and cooked through, making it a perfect make-ahead meal.
Reheating
To reheat, warm single servings in the microwave until hot throughout, or reheat the entire casserole in a 350°F oven covered with foil to prevent excess drying. A few minutes without foil at the end bring back that melty cheese finish.
FAQs
Can I use different types of cheese in this casserole?
Absolutely! While cheddar and Monterey Jack work beautifully, you can experiment with mozzarella, pepper jack, or even a Mexican cheese blend to suit your taste and add varying textures and flavors.
Is it possible to make this dish vegetarian?
Yes! Replace the chicken with black beans, sautéed vegetables, or a mix of grilled mushrooms and peppers. Just ensure the sauce and cheese suit your dietary needs, and you’ll have a delicious vegetarian casserole.
Can I use flour tortillas instead of corn?
Definitely. Both corn and flour tortillas work well. Flour tortillas tend to be softer and more pliable in casseroles, while corn adds a bit more traditional flavor and texture—choose based on your preference.
What if I don’t have red enchilada sauce on hand?
You can substitute with salsa roja or a homemade mixture of tomato sauce and chili powder, but the store-bought enchilada sauce provides the best depth and authentic flavor specific to this recipe.
How spicy is this casserole?
This Sour Cream Chicken Enchilada Casserole Recipe has a mild to medium spice level thanks to the green chilies and enchilada sauce, but you can adjust it by adding more jalapeños or hot sauce if you like it spicy or omit them for a milder version.
Final Thoughts
There’s something wonderfully comforting about a baked dish that brings together creamy sour cream, spicy enchilada sauce, tender chicken, and melty cheese in perfect harmony. This Sour Cream Chicken Enchilada Casserole Recipe is more than just a meal—it’s a little celebration of flavors and textures that feels like home. Don’t wait to try this crowd-pleaser; once made, it will quickly become a go-to recipe for busy nights and special occasions alike.
Print
Sour Cream Chicken Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Sour Cream Chicken Enchilada Casserole is a comforting Mexican-inspired dish featuring layers of shredded chicken, tortillas, a tangy sour cream enchilada sauce, and melted cheeses, baked to bubbly perfection. Perfect for a family dinner, it combines creamy, cheesy, and mildly spiced flavors in an easy-to-make casserole.
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 and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or a bit of butter to prevent sticking during baking.
- Make the 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 smooth and well combined, ensuring even flavor throughout the casserole.
- Layer First Half: In the prepared baking dish, spread half of the tortilla strips on the bottom as the base layer. Then layer half of the shredded chicken evenly over the tortillas. Pour half of the sour cream sauce on top and sprinkle half of the shredded cheddar and Monterey Jack cheeses evenly.
- Layer Second Half: Repeat the layering process by adding the remaining tortilla strips, followed by the remaining chicken, sour cream sauce, and cheese to build a hearty second layer.
- 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 without drying out.
- Bake Uncovered: Remove the foil and continue baking for an additional 10–15 minutes until the cheese is melted, bubbly, and beginning to brown for a deliciously golden top layer.
- Cool and Garnish: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro, sour cream, green onions, or sliced jalapeños according to your preference.
- Serve: Serve the casserole hot and enjoy this flavorful, cheesy, and creamy dish that’s perfect for any meal.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Feel free to substitute corn tortillas with flour tortillas based on preference.
- If you prefer spicier flavors, add extra jalapeños or hot sauce to the sauce mixture.
- This casserole can be made ahead and refrigerated; just add a few extra minutes to baking time if baking straight from the fridge.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
