This Sour Cream Chicken Enchilada Casserole combines the best of creamy comfort and zesty flavor. With layers of tender chicken, melted cheese, and rich sour cream sauce wrapped in soft corn tortillas, this dish delivers pure satisfaction in every bite. It’s the kind of hearty dinner that fills the house with irresistible aromas and warms everyone at the table.
Why You’ll Love This Recipe
This casserole is everything you want in an easy weeknight meal—simple, comforting, and full of flavor. It’s creamy without being too heavy, cheesy without being greasy, and has just the right kick from the green chilies. Plus, it’s a perfect make-ahead dish that reheats beautifully, making it great for busy families or gatherings. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is sure to become a staple in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups diced cooked chicken
1 can cream of chicken soup (10.5 oz)
8 oz sour cream (1 cup)
2/3 cup milk
1 can diced green chilies (4 oz) or the same amount of freshly chopped green chili
2 tablespoons dried minced onion
1 teaspoon garlic powder
Salt and pepper to taste
12 corn tortillas
2–3 cups shredded cheddar cheese
Directions
Preheat your oven to 350°F (175°C).
Lightly grease a 13×9-inch baking dish with oil or nonstick spray.
In a large bowl, combine the cream of chicken soup, sour cream, milk, green chilies, garlic powder, onion, salt, and pepper. Stir until well mixed.
Place 6 corn tortillas on the bottom of the baking dish, slightly overlapping them.
Spread half of the diced chicken evenly over the tortillas.
Pour half of the sauce mixture over the chicken, spreading it out with a spatula.
Sprinkle half of the shredded cheddar cheese over the top.
Repeat the layers: tortillas, chicken, sauce, and cheese.
Bake uncovered for 30–40 minutes, or until the top is golden and bubbly.
Let the casserole cool for about 10–15 minutes before slicing and serving.
Add Vegetables: Mix in corn, black beans, or sautéed bell peppers for added texture and nutrition.
Make It Spicier: Add a few chopped jalapeños or a pinch of chili powder to the sauce.
Use a Different Cheese: Try Monterey Jack, pepper jack, or a Mexican cheese blend for a different flavor profile.
Tortilla Swap: You can use flour tortillas if you prefer a softer texture.
Creamier Version: Add an extra ¼ cup of sour cream for a richer, creamier sauce.
Storage/Reheating
To Store: Cover leftovers tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days.
To Freeze: Let the casserole cool completely. Wrap tightly with foil or cling film. You can freeze the entire dish or individual portions for up to 3 months.
To Reheat:
Oven: Bake at 350°F for 20–25 minutes, covered with foil.
Microwave: Heat individual servings for 1–2 minutes until hot.
FAQs
1. Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking.
2. Can I use rotisserie chicken?
Absolutely. Rotisserie chicken saves time and adds great flavor to this dish.
3. What can I use instead of sour cream?
You can substitute plain Greek yogurt for a lighter version.
4. Can I make this casserole gluten-free?
Yes, just ensure the tortillas and soup you use are labeled gluten-free.
5. Can I use leftover turkey instead of chicken?
Yes, it’s a great way to use up leftover roasted turkey.
6. How do I prevent the casserole from becoming soggy?
Avoid overloading with sauce and bake uncovered to allow moisture to evaporate.
7. Can I make this dish spicier?
Add diced jalapeños or a few dashes of hot sauce to the sauce mixture.
8. What side dishes go best with this casserole?
Fresh green salad, roasted vegetables, or Spanish rice complement it perfectly.
9. How long does it last in the refrigerator?
It stays fresh for up to 3 days when stored in an airtight container.
10. Can I reheat it in the oven from frozen?
Yes, bake it covered at 350°F for about 45–50 minutes or until fully heated through.
Conclusion
This Sour Cream Chicken Enchilada Casserole is a true comfort food classic—creamy, cheesy, and irresistibly satisfying. It’s simple enough for a weeknight dinner yet impressive enough to serve to guests. With its perfect blend of Mexican-inspired flavors and cozy casserole goodness, this recipe is one you’ll find yourself making again and again.
This Sour Cream Chicken Enchilada Casserole layers tender chicken, creamy sour cream sauce, melty cheese, and soft corn tortillas into a hearty, comforting dish that’s perfect for weeknight dinners or feeding a crowd.
Author:Sophia
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:Serves 4
Category:Main Course
Method:Baking
Cuisine:Mexican-Inspired
Diet:Halal
Ingredients
4 cups diced cooked chicken
1 can (10.5 oz) cream of chicken soup
8 oz (1 cup) sour cream
2/3 cup milk
1 can (4 oz) diced green chilies
2 tablespoons dried minced onion
1 teaspoon garlic powder
Salt and black pepper, to taste
12 corn tortillas
2–3 cups shredded cheddar cheese
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 13×9-inch baking dish.
In a large bowl, mix together cream of chicken soup, sour cream, milk, green chilies, garlic powder, onion, salt, and pepper.
Place 6 tortillas on the bottom of the dish, overlapping slightly.
Spread half of the diced chicken evenly over the tortillas.
Pour half of the sauce mixture over the chicken and spread evenly.
Sprinkle half of the shredded cheddar cheese over the sauce.
Repeat layers: tortillas, chicken, sauce, and cheese.
Bake uncovered for 30–40 minutes, until the top is golden and bubbly.
Let cool for 10–15 minutes before slicing and serving.
Notes
Add corn, black beans, or sautéed bell peppers for extra flavor and texture.
Use flour tortillas if preferred for a softer bite.
Add jalapeños or chili powder to the sauce for a spicier version.
