Cooking dinner for my family has always been one of my favorite parts of the day. It’s that precious time when we come together after a busy day in the city. Whether it’s a hectic workday or just a typical afternoon of school pickups, I love winding down with a meal that satisfies everyone. And when it comes to family meals, comfort food is always a go-to.
One of the dishes I’ve perfected over the years is my Sour Cream Chicken Enchilada Casserole—an easy, cozy dish that’s just as flavorful as it is filling. It’s a dinner that somehow never lasts long, despite the fact that it’s perfectly sized to feed four people with hearty servings.
I discovered this recipe on a night when I was craving Mexican food, but I didn’t have time to roll out enchiladas individually. The casserole idea came out of pure necessity—torn between wanting the flavors of enchiladas and needing a simpler, more practical way of getting dinner on the table. I figured out that all the elements of a classic enchilada could be layered in one pan, and it’s been a hit ever since.
Now, I find myself making this recipe at least once a month—always with a side of fresh cilantro and a few extra scoops of sour cream for that extra creamy goodness.
Short Description
This Sour Cream Chicken Enchilada Casserole is a comforting dish featuring tender shredded chicken, tangy sour cream, and rich green enchilada sauce. Layered with soft flour tortillas and topped with melty Monterey Jack cheese, it’s a flavorful, easy-to-make meal perfect for family dinners or gatherings.
Key Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
Tools Needed
- 9×13-inch baking dish
- Large mixing bowl
- Spoon or spatula
- Measuring cups and spoons
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Step 2: Prepare the Filling
In a large mixing bowl, combine shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Stir everything until it’s well mixed and creamy.
This filling is the heart of the casserole, so don’t rush through it—take your time to make sure every shred of chicken is coated in that rich, flavorful sauce.
Step 3: Layer the Casserole
Now it’s time to layer! Place 4 flour tortillas at the bottom of the greased baking dish, arranging them to cover the entire surface.
You might need to tear them slightly to fit, and that’s perfectly fine—it adds to the homey vibe of this casserole. Spread half of the chicken mixture over the tortillas, making sure it’s even. Top it off with 1 cup of shredded Monterey Jack cheese.
Step 4: Repeat the Layers
For the second layer, add the remaining 4 tortillas, followed by the rest of the chicken mixture. Top it off with the remaining 1 cup of cheese. The cheese will melt beautifully, creating that irresistible gooey topping.
Step 5: Bake
Place the casserole in your preheated oven and bake for 25-30 minutes, or until the cheese is fully melted and bubbling. You’ll know it’s ready when the edges start to turn golden brown, and the whole dish is sizzling.
Step 6: Garnish and Serve
Once out of the oven, let it sit for a few minutes to cool slightly and set. Garnish with freshly chopped cilantro for a burst of color and flavor, if you like. Serve with a dollop of sour cream on the side for extra creaminess.
Why You’ll Love This Recipe
Quick and Easy: This casserole takes just 30 minutes to bake, making it a perfect weeknight meal.
Comforting: The combination of chicken, sour cream, and cheese is a classic comfort food combination.
Family-Approved: My kids can’t get enough of this dish, and it’s become a staple in our home.
Customizable: Want to add some spice? Throw in some jalapeños or your favorite hot sauce. Prefer a vegetarian version? Swap the chicken for black beans and corn.
Mistakes to Avoid & Solutions
Too Much Sauce
If the casserole looks too soupy after baking, this could be because there was too much sauce. To prevent this, make sure you don’t overdo the enchilada sauce and sour cream—about a cup of each should be perfect.
Tortillas Getting Too Soft
Some tortillas may get soggy if they’re too wet. If that happens, use slightly firmer tortillas and ensure there’s a good balance of sauce between the layers.
Uneven Layers
For a uniform casserole, make sure you spread the ingredients evenly in each layer. If the filling is not evenly distributed, some parts will be dry, and others will be too saucy.
Serving and Pairing Suggestions
This casserole is a complete meal on its own but pairs wonderfully with:
– A simple side of Mexican rice
– A green salad with a light vinaigrette
– Chips and salsa for a crispy contrast
– Pair it with a cold margarita or sparkling water with lime for a refreshing drink.
Storage and Reheating Tips
Storing Leftovers: Store any leftover casserole in an airtight container in the fridge for up to 3-4 days.
Freezing: You can freeze the casserole for up to 3 months. Just make sure it’s tightly wrapped or in a freezer-safe container.
Reheating: To reheat, bake it in the oven at 350°F (175°C) for 15-20 minutes, or until it’s heated through and bubbly again. You can also microwave individual servings, though the texture may not be quite the same.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas will give the casserole a more traditional flavor, but flour tortillas will make it a bit softer. Both work wonderfully!
2. How can I make this dish spicier?
If you like some heat, consider adding a jalapeño to the filling or using a spicier green enchilada sauce.
3. Can I use rotisserie chicken instead of cooking chicken?
Yes, rotisserie chicken is a great time-saver! Just shred it and add it to the filling.
4. Can I make this casserole ahead of time?
Yes! You can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking. Just be sure to let it come to room temperature before baking.
5. Can I use a different cheese?
Monterey Jack works great for its meltability, but you can also use cheddar cheese or a Mexican blend of cheeses for a different flavor.
Tips & Tricks
For a crispier top, place the casserole under the broiler for the last 2-3 minutes of baking.
If the sauce is too thick, add a tablespoon or two of water to loosen it up.
Recipe Variations
1. Vegetarian Enchilada Casserole
Ingredients: Swap the chicken for black beans, corn, and bell peppers.
Instructions: Layer the beans and vegetables in place of chicken and proceed with the rest of the recipe. This version has a fresh, vibrant flavor and is perfect for non-meat eaters.
2. Spicy Chicken Enchilada Casserole
Ingredients: Add diced jalapeños to the filling and use a spicier enchilada sauce.
Instructions: Follow the original recipe, but stir the jalapeños into the chicken mixture for extra heat. This variation brings a nice spicy kick to the dish!
Final Thoughts
Making this Sour Cream Chicken Enchilada Casserole feels like a hug in food form. It’s simple, yet every bite is packed with comforting flavors—perfect for those busy weeknights when you need a dish that can be prepared in a snap.
There’s just something about layering all the ingredients and watching it transform into a gooey, cheesy masterpiece. I love how customizable it is, and my family loves it every time I make it. Whether you’re feeding a crowd or just your little ones after school, this casserole will always bring smiles to the table. Trust me, it’s a meal you’ll make time and time again.
Sour Cream Chicken Enchilada Casserole
Ingredients
- 2 cups cooked shredded chicken
- 1 can 10 oz green enchilada sauce
- 1 cup sour cream
- 1 can 4 oz diced green chiles
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro chopped (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a bit of butter.
- In a large bowl, mix the shredded chicken, green enchilada sauce, sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined and creamy.
- Lay 4 tortillas on the bottom of the baking dish, tearing them if needed to cover the base. Spread half the chicken mixture on top, then sprinkle with 1 cup of shredded Monterey Jack cheese.
- Add the remaining 4 tortillas, top with the rest of the chicken mixture, and sprinkle the remaining 1 cup of cheese over everything.
- Bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and the edges start to brown slightly.
- Let the casserole sit for a few minutes before serving. Garnish with chopped cilantro if you’d like, and add a little sour cream on the side for extra flavor.
