Sour Cream Chicken Enchilada Casserole
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.
- 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.
- Can be made ahead and refrigerated before baking.
- Use rotisserie chicken for a quick prep shortcut.
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 490
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
