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.

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.

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.

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.

Sour Cream Chicken Enchilada Casserole 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)

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Instructions

Preheat Oven – Preheat your oven to 350°F (177°C) to ensure even cooking throughout the casserole.
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.
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.
Add Shredded Chicken – Spread half of the shredded chicken over the tortilla layer in the baking dish, distributing it evenly.
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.
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.
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.
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