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Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole
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Sour Cream Chicken Enchilada Casserole is a creamy, cheesy, and comforting Southwest-inspired dish featuring layers of tender shredded chicken, tangy sour cream, smoky enchilada sauce, and gooey melted cheese, all baked together between soft tortillas. Perfect for weeknight dinners or gatherings, this casserole offers easy preparation, customizable spice levels, and satisfying flavors that reheat beautifully.

Ingredients

Scale

Protein and Dairy

  • 3 cups cooked shredded chicken (rotisserie or homemade)
  • 1 cup sour cream (or Greek yogurt or dairy-free alternative)
  • 2 cups shredded cheese blend (cheddar and Monterey Jack)

Sauces and Tortillas

  • 2 cups enchilada sauce (red or green tomatillo sauce for variation)
  • 8–10 flour or corn tortillas (gluten-free if needed)

Aromatics and Spices

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • Optional: diced jalapeños or chipotle peppers for added heat

Herbs and Garnishes

  • Fresh cilantro, chopped (optional)
  • Additional toppings: diced avocado, sliced green onions, extra sour cream (optional)

Optional Add-ins

  • Black beans, corn, or sautéed vegetables (for vegetarian version)
  • Spinach or kale (for added greens)

Instructions

  1. Prepare the chicken filling: Shred cooked chicken or use rotisserie chicken. In a skillet, sauté diced onions and minced garlic until fragrant and soft. Add ground cumin, chili powder, and enchilada sauce; combine well. Remove from heat and stir in sour cream and 1 cup of shredded cheese to create a creamy, flavorful filling.
  2. Layer the casserole: Lightly coat the bottom of a baking dish with a thin layer of enchilada sauce to prevent sticking. Place a layer of tortillas on the bottom, spread a generous portion of the chicken mixture over them, add more enchilada sauce, and sprinkle with shredded cheese. Repeat these layers until all ingredients are used, finishing with a top layer of cheese.
  3. Bake to perfection: Cover the casserole tightly with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove the foil and bake for another 10–15 minutes to let the cheese melt and turn golden and bubbly.
  4. Let it rest: Remove the casserole from the oven and allow it to rest for 5–10 minutes. This helps the layers set, making it easier to cut cleanly and serve without falling apart.

Notes

  • Use rotisserie chicken to save time and add extra flavor.
  • Lightly coat tortillas with sauce to avoid sogginess, without over-soaking.
  • Layer cheese generously, especially on top, to bind the casserole well.
  • Let the casserole rest before slicing for cleaner servings.
  • Adjust chili powder and add jalapeños gradually to control spice level.
  • For gluten-free, choose corn tortillas labeled gluten-free and verify other ingredients accordingly.

Nutrition

Keywords: Sour Cream Chicken Enchilada Casserole, enchilada casserole, creamy chicken casserole, Southwestern casserole, easy weeknight dinner, baked enchilada, gluten-free casserole

Find it online: https://eazyum.com/sour-cream-chicken-enchilada-casserole/