Sour Cream Chicken Enchilada Casserole
This Sour Cream Chicken Enchilada Casserole is a cozy, flavorful dish with shredded chicken, sour cream, green enchilada sauce, soft tortillas, and melted Monterey Jack cheese—perfect for easy family meals or casual get-togethers.
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.