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Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole
Looking for a mouthwatering Tex-Mex dish? Try my sour cream chicken enchilada casserole recipe. Packed with flavor and simple to make, this dish is sure to become a family favorite!
 
Sour Cream Chicken Enchilada Casserole
You can either roll the enchiladas or layer this dish casserole style for a delicious and simple dinner. This sour cream enchilada casserole recipe is a family favorite!
 
This sour cream chicken enchilada casserole by far one of my favorite recipes!

The Unique Flavor of Sour Cream Chicken Enchilada Casserole

If you’re a fan of Tex-Mex cuisine and crave a satisfying and comforting dish, look no further than our sour cream chicken enchilada casserole recipe.
This delightful twist on classic enchiladas combines tender chicken, tangy sour cream, gooey cheese, and zesty enchilada sauce, resulting in a mouthwatering casserole that will leave your taste buds wanting more. 
You can easily make the enchiladas ahead of time and freeze them- then just make the sauce when you’re ready to cook them.  I make extras to freeze and my husband will just heat them up in the microwave as easy burritos for a quick lunch or snack.  I use to make them all the time when I was single because it was a quick meal for one!

To make and freeze ahead for an easy dinner. Create each enchilada and wrap in a paper towel and then wrap a piece of aluminum foil around the paper towel. Doing it this way keeps the flour tortilla from getting soggy. Place all of your enchiladas in a gallon size freezer bag, then just grab however many you need for dinner.

Before we dive into the cooking process, let’s gather all the ingredients you’ll need:

Ingredients for Sour Cream Chicken Enchilada Casserole

  • 2 cups cooked chicken breast, shredded
  • 10 flour tortillas
  • 1 can (10 ounces) enchilada sauce
  • 1 cup sour cream
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • 1 can (4 ounces) diced green chilies (optional)
  • Salt and pepper to taste

For the garnish:

  • Fresh cilantro, chopped
  • Diced tomatoes
  • Sliced green onions

How to Make Sour Cream Chicken Enchilada Casserole

Step 1: Preheat the oven and prepare the baking dish Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or a small amount of oil.

Step 2: Assemble the casserole layers Spread a thin layer of enchilada sauce on the bottom of the baking dish. Next, place a tortilla on top of the sauce. Layer half of the shredded chicken evenly over the tortilla. Drizzle half of the sour cream over the chicken and sprinkle with a portion of the diced green chilies (if desired). Top it off with a generous amount of shredded cheese. Repeat these layers with the remaining ingredients, ending with a layer of tortilla.

Step 3: Add the remaining enchilada sauce and cheese Pour the remaining enchilada sauce over the top layer of tortilla, ensuring it covers the entire surface. Sprinkle the remaining cheese over the sauce, covering the casserole evenly.

Step 4: Bake to perfection Place the casserole in the preheated oven and bake for 25-30 minutes or until the cheese is melted and bubbly, and the casserole is heated through.

Step 5: Garnish and serve Once the casserole is done baking, remove it from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro, diced tomatoes, and sliced green onions for added freshness and flavor. Slice the casserole into individual servings and serve warm.

Optional Changes to Make It Your Way

  1. Protein alternatives: Feel free to use cooked shredded beef or turkey as a substitute for chicken in this recipe.
  2. Spice it up: If you prefer a spicier dish, add a sprinkle of chili powder, cayenne pepper, or chopped jalapeños to the layers.
  3. Customize with toppings: Get creative with your favorite toppings such as sliced avocado, black olives, or a dollop of guacamole or salsa.
  4. Make it vegetarian: Omit the chicken and substitute with your choice of grilled vegetables or vegetarian meat substitutes for a delicious vegetarian option.
sour cream chicken enchilada casserole
Yield: 6

Sour Cream Chicken Enchilada Casserole

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This delightful twist on classic enchiladas combines tender chicken, tangy sour cream, gooey cheese, and zesty enchilada sauce, resulting in a mouthwatering casserole that will leave your taste buds wanting more.

Ingredients

  • 2 cups cooked chicken breast, shredded
  • 10 flour tortillas
  • 1 can (10 ounces) enchilada sauce
  • 1 cup sour cream
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • 1 can (4 ounces) diced green chilies (optional)
  • Salt and pepper to taste
  • For the garnish:
  • Fresh cilantro, chopped
  • Diced tomatoes
  • Sliced green onions

Instructions

  • Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick cooking spray or a small amount of oil.
  • Spread a thin layer of enchilada sauce on the bottom of the baking dish.
  • Place a tortilla on top of the sauce. Layer half of the shredded chicken evenly over the tortilla.
  • Drizzle half of the sour cream over the chicken and sprinkle with a portion of the diced green chilies (if using). Add salt and pepper to taste.
  • Sprinkle a generous amount of shredded cheese over the sour cream and chicken layer.
  • Repeat the layers with the remaining ingredients, ending with a layer of tortilla on top.
  • Pour the remaining enchilada sauce over the top tortilla layer, ensuring it covers the entire surface.
  • Sprinkle the remaining shredded cheese evenly over the sauce.
  • Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
  • Remove the casserole from the oven and let it cool for a few minutes.
  • Garnish with freshly chopped cilantro, diced tomatoes, and sliced green onions.
  • Slice the casserole into individual servings and serve warm.

Notes

  • You can use cooked shredded beef or turkey instead of chicken for variety.
  • Adjust the spiciness by adding chili powder, cayenne pepper, or jalapeños.
  • Customize with your favorite toppings such as sliced avocado, black olives, guacamole, or salsa.
  • For a vegetarian option, omit the chicken and use grilled vegetables or vegetarian meat substitutes.

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Erin Alldredge

Friday 1st of June 2012

You've been featured on my blog! http://acraftycook.blogspot.com/2012/06/1-month-of-fun-june-link-party.html

Michelle

Saturday 19th of May 2012

Looks amazing! My family would love me if I made this for them! Thanks so much for sharing and I am a new follower! Hope you have a great weekend!Michellewww.delicateconstruction.com

Mindie Hilton

Saturday 19th of May 2012

You had me at Tequila :)

Kristi

Tuesday 8th of May 2012

Just a quick question. I made this on Saturday and the tequila was a bit overwhelming. Is one cup the correct amount?

Tricia

Saturday 21st of April 2012

Yummo! We love Mexican food! Thanks for the recipe because we used to buy a tequila lime marinade and no one carries it around here anymore! Will have to try this soon!

makingitfeellikehome.blogspot.com

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