Sour Cream Chicken Enchilada Casserole
This Sour Cream Chicken Enchilada Casserole is a comforting and hearty dish that layers chicken, tortillas, and a creamy sauce. It brings the flavors of traditional enchiladas into an easy-to-prepare casserole that is perfect for family dinners or gatherings.
Equipment
- 1 9x13 inch baking dish
- 1 Medium mixing bowl
- 1 Whisk
- 1 Large skillet
- 1 Spoon or spatula
- 1 set Measuring cups and spoons
- 1 Aluminum foil
Ingredients
- 4 cups cooked shredded chicken About 2 pounds.
- 8 pieces corn tortillas
- 2 cups sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can cream of chicken soup (10 oz)
- 1 cup diced green chilies Canned.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- as needed garnish fresh cilantro Optional for garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, salt, and black pepper. Whisk until well combined.
- In a large skillet, heat the shredded chicken over medium heat until warmed through, about 5 minutes.
- In the baking dish, spread a thin layer of the sour cream mixture on the bottom.
- Layer 4 corn tortillas over the sauce, overlapping them slightly.
- Spread half of the shredded chicken over the tortillas, then drizzle with one-third of the remaining sour cream mixture.
- Sprinkle with half of the cheddar and Monterey Jack cheeses.
- Repeat the layers with 4 more tortillas, the remaining chicken, another third of the sour cream mixture, and the remaining cheese.
- Pour the remaining sour cream mixture over the top layer of cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
You can substitute rotisserie chicken for the cooked shredded chicken to save time.
For a spicier flavor, add jalapeños to the chicken layer or mix in spicy cheese.
This casserole can be prepared ahead of time and stored in the refrigerator before baking. Just increase the cooking time by about 10 minutes if baking from cold.
Serve with a side salad or Mexican rice for a complete meal.