Get ready to meet your new favorite weeknight dinner: Sour Cream Chicken Enchilada Casserole. This dish takes everything you love about classic enchiladas—creamy sauce, tender chicken, gooey cheese, zippy green chilis—and layers it all together for a meal that’s as effortless as it is comforting. In just about an hour (most of it hands-off!), you’ll have a crowd-pleasing casserole that’s rich, savory, and practically begging to be shared.

Why You’ll Love This Recipe

  • Ultra-Easy Assembly: Layer, pour, bake—no rolling, no fuss. If you can spread a sauce, you can make this dinner.
  • Maximum Flavor, Minimal Effort: The combination of seasoned chicken, creamy soup, tangy sour cream, and green chilis gives you bold Tex-Mex flavor without having to dirty up half your kitchen.
  • Perfect for Busy Weeknights: With a quick prep and hands-off bake time, this casserole is made for those nights when you need something easy, hearty, and downright delicious.
  • Family-Friendly & Flexible: Even picky eaters can’t resist! Plus, you can tweak the filling or toppings to suit every taste.

Ingredients You’ll Need

  • Shredded Chicken: Use rotisserie chicken for a shortcut, or cook and shred your own—this is your main source of protein and makes the casserole ultra-hearty.
  • Cream of Chicken Soup: Delivers creaminess and ties the casserole together with a cozy, savory base.
  • Sour Cream: Adds tang and silkiness; don’t skip this unless you replace it with plain Greek yogurt for a lighter touch.
  • Milk: Loosens the sauce just enough for perfect layering and moisture.
  • Chopped Green Chilis: These little cans are key for a gentle, distinct heat—mild enough for kids, but you’ll taste that hint of green chili magic.
  • Onion Powder & Garlic Powder: Quick flavor boosters, no chopping required.
  • Corn Tortillas: Authentically soft and sturdy—they soak up all that amazing sauce while keeping each bite wonderfully textured.
  • Mexican Blend Cheese: The finish line! Melty, stretchy cheese rounds out every layer; use your favorite blend or straight-up cheddar if that’s what you have.
  • Salt and Pepper: Taste as you go, letting the other flavors shine.
  • Chopped Green Onions (optional, for garnish): Offers a pop of freshness and color right before serving.

Tip: Rotisserie chicken found at your grocery store is a true time-saver for this casserole.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Spice It Up: Add diced jalapeños or swap green chilis for a hotter variety.
  • Make It Vegetarian: Replace chicken with black beans and sautéed peppers for a protein punch.
  • Switch Up the Cheese: Colby Jack, Monterey Jack, or even pepper jack for extra zip will work beautifully.
  • Go Gluten-Free: Make sure your cream of chicken soup and tortillas are certified gluten-free.
  • Bulk It Up: Add a layer of sautéed onions, corn, or black beans between the chicken and sauce for extra heartiness.

How to Make Sour Cream Chicken Enchilada Casserole

Step 1: Prep Your Pan and Tortillas

Preheat your oven to 350°F and lightly grease a 9×9-inch baking dish. Layer 6 corn tortillas on the bottom—tear them to fit all the corners.

Step 2: Mix Up the Sauce

In a mixing bowl, whisk together cream of chicken soup, sour cream, milk, chopped green chilis, onion powder, garlic powder, plus salt and pepper to taste. This sauce should be smooth and just pourable.

Step 3: Build the Layers

Scatter half of the shredded chicken evenly over the tortillas. Pour half of your sauce mixture on top. Sprinkle with half of your cheese.

Repeat with another layer: 6 tortillas, the rest of the chicken, remaining sauce, and top with the last of the cheese.

Step 4: Bake

Place the casserole in your preheated oven. Bake uncovered for about 40 minutes, until the cheese is melted and bubbly and the edges are golden.

Step 5: Rest and Serve

Let it cool for 20-25 minutes so the layers can set and slice easily. Garnish with fresh green onions for a burst of color and sharpness.

Tip: This resting period makes all the difference for clean slices and deeper flavor!

Pro Tips for Making the Recipe

  • Don’t Rush the Rest: The casserole is hot straight from the oven. Letting it sit helps everything hold together.
  • Use Good Tortillas: Fresh corn tortillas soak up the sauce best; stale ones can get gummy.
  • Taste Your Sauce: Always sample before pouring it into your casserole—adjust salt or add a pinch of cumin if you want a smoky twist.
  • Pre-Shred Cheese: Shredding your own from a block melts better, but bagged will do in a pinch.

How to Serve

This casserole is a meal in itself, but pairing it is always fun:

  • Sides: A fresh green salad, cilantro-lime rice, or homemade guacamole complete the Tex-Mex vibe.
  • Toppings: Try dollops of extra sour cream, fresh cilantro, diced tomatoes, or even a scoop of salsa for more brightness.
  • Next-Day Lunch: Reheat a square and tuck it into a tortilla for makeshift enchilada wraps!

Make Ahead and Storage

Storing Leftovers

Cover and refrigerate leftovers in an airtight container for up to 3 days. The flavors deepen overnight!

Freezing

This casserole freezes beautifully. Cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm leftovers in the oven at 350°F until hot, or microwave individual servings. To keep it creamy, add a splash of milk before reheating.

FAQs

  1. Can I make this casserole ahead of time?

    Absolutely. Assemble completely, cover, and refrigerate up to a day before baking. You may need to add a few extra minutes to the baking time if you put it in cold.

  2. What’s the best way to shred chicken quickly?

    Use two forks, your fingers, or a hand mixer on low—rotisserie or any leftover cooked chicken works great here.

  3. Can I use flour tortillas instead of corn?

    You can, but the casserole may be a bit softer since flour tortillas absorb sauce differently. Still tasty, but the classic texture is best with corn.

  4. How do I keep the casserole from getting soggy?

    Be careful not to overdo the sauce, and let it rest out of the oven. Using just enough sauce for moisture without drowning the layers makes all the difference.

Final Thoughts

Don’t let busy evenings stand between you and a truly satisfying homemade dinner. This Sour Cream Chicken Enchilada Casserole turns familiar pantry staples into something comforting, cheesy, and absolutely crave-worthy. It’s easier than ever to treat yourself (and your loved ones) to a dish that practically tastes like a celebration—so go ahead and make it your own. Once you try this method, you’ll wonder why you ever bothered rolling enchiladas one-by-one!

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Sour Cream Chicken Enchilada Casserole Recipe

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  • Author: Jaden Christner
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Halal
Print Recipe

Description

This easy Sour Cream Chicken Enchilada Casserole is a creamy, flavorful, oven-baked dish featuring layers of shredded chicken, tangy sour cream sauce, green chilis, and gooey Mexican blend cheese between soft corn tortillas. Perfect for family dinners, this casserole brings classic enchilada flavors with minimal prep and maximum comfort.

Ingredients

Units Scale

Main Ingredients

  • 4 cups shredded chicken
  • 12 corn tortillas
  • 2 cups Mexican blend cheese
  • Salt and pepper, to taste

Sour Cream Sauce

  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 can chopped green chilis
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder

Optional Garnish

  • Freshly chopped green onions, for serving (optional)

Instructions

  1. Preheat Oven – Preheat your oven to 350°F (177°C) to ensure even cooking throughout the casserole.
  2. Layer Tortillas – Grease a 9×9-inch baking dish. Arrange 6 corn tortillas on the bottom of the dish, overlapping slightly to create a solid layer.
  3. Prepare Sauce – In a mixing bowl, whisk together the cream of chicken soup, sour cream, milk, chopped green chilis, onion powder, garlic powder, and season with salt and pepper to taste. Mix until everything is well combined and smooth.
  4. Add Shredded Chicken – Spread half of the shredded chicken over the tortilla layer in the baking dish, distributing it evenly.
  5. Add Sauce and Cheese – Pour and gently spread half of the prepared sauce on top of the chicken. Sprinkle half of the Mexican blend cheese evenly over the sauce layer.
  6. Repeat Layers – Repeat the process by adding another layer of the remaining 6 corn tortillas, topping with the remaining shredded chicken, then the rest of the sauce, and finishing with the remaining cheese.
  7. Bake – Place the casserole in the preheated oven and bake for 40 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
  8. Rest and Serve – Let the casserole sit for 20-25 minutes after baking to allow it to set and make serving easier. Garnish with freshly chopped green onions, if desired, and enjoy!

Notes

  • You can substitute rotisserie chicken for quicker prep.
  • For a spicier casserole, use hot green chilis or add diced jalapeños.
  • Letting the casserole rest after baking helps it hold its shape when sliced.
  • This dish freezes well; reheat covered in the oven until warmed through.

Nutrition

  • Serving Size: 1/6 of casserole
  • Calories: 420
  • Sugar: 3g
  • Sodium: 860mg
  • Fat: 23g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 87mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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