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
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 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.
