Creamy sour cream, shredded chicken, green chilis, and melted cheese layered with soft corn tortillas. A Tex-Mex casserole you’ll love!
You know how some dishes just become a part of your life? For me, this Sour Cream Chicken Enchilada Casserole is one of those recipes that feels like an old friend. It’s comforting, reliable, and always shows up to save the day—whether it’s a busy weeknight or a big family gathering.
I still remember the first time I made it. It was one of those days where everything was chaotic—kids running around, the fridge looking pretty sad, and my energy level hovering somewhere between “meh” and “I need a nap.” But this casserole? It came to the rescue. I threw it together with what I had on hand, and it turned out to be a total winner. Now, it’s the dish I whip up when I want something cozy and foolproof.
Every time I make it, I think about my mom’s enchiladas. She used to make them from scratch, spending hours in the kitchen. This casserole is like the quicker, easier version of her recipe—a little less traditional, maybe, but just as full of love.
Why You’ll Love This Sour Cream Chicken Enchilada Casserole Recipe?
- Quick and Easy: No rolling individual enchiladas. Just layer and bake.
- Flavor-Packed: The combo of sour cream, green chilis, and cheese is pure magic.
- Family-Friendly: Even picky eaters love it. (Trust me, I’ve tested this theory!)
- Perfect for Leftovers: It reheats beautifully, so you can enjoy it all week long.
Ingredient Notes:
This casserole might be easy, but it’s the ingredients that make it shine. Let’s take a closer look:
- Shredded Chicken: I like to use rotisserie chicken because it’s already cooked and seasoned. Leftover grilled chicken works great, too!
- Sour Cream: Adds that creamy tanginess we all love.
- Green Chilis: Mild and flavorful, they add just enough zing without overpowering the dish.
- Corn Tortillas: They hold up better than flour tortillas and add an authentic touch.
- Cheese: A Mexican blend is my go-to, but cheddar or Monterey Jack work just as well.
How To Make Sour Cream Chicken Enchilada Casserole?
Step 1: Prep the Creamy Base
In a mixing bowl, stir together sour cream, condensed cream of chicken soup, milk, green chilis, garlic powder, onion powder, salt, and pepper. It should look smooth and creamy—kind of like the beginning of a really great sauce.
Step 2: Layer It Up
Grease a 9×13 baking dish and start with a layer of corn tortillas. I usually tear them to fit, kind of like building a puzzle. Add half of the shredded chicken, pour on half of the creamy mixture, and top it with cheese. Then repeat—because one layer is never enough.
Step 3: Bake to Perfection
Pop the dish into a preheated 350°F oven and bake for about 40 minutes. Keep an eye on it—you’re looking for bubbly cheese and golden edges. It’s going to smell amazing, so try not to peek too often.
Step 4: Let It Rest
This is the hardest part, but trust me, it’s worth it. Let the casserole rest for 5-10 minutes before slicing. It’ll set up nicely and be easier to serve.
Want To Save This Recipe?
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to three days. Reheat in the oven or microwave.
- Freeze: Assemble the casserole but don’t bake it. Wrap it tightly in foil and freeze for up to three months. When you’re ready to bake, thaw it overnight in the fridge and follow the baking instructions.
Variations and Substitutions:
Want to switch things up? Here are some ideas:
- Spicier Version: Add diced jalapeños or a splash of hot sauce to the creamy mixture.
- Vegetarian Option: Swap the chicken for black beans, corn, and sautéed veggies.
- Different Cheeses: Pepper Jack, Colby Jack, or even queso fresco would be delicious.
- Gluten-Free: Use gluten-free tortillas and condensed soup.
What to Serve with Sour Cream Chicken Enchilada Casserole?
This casserole is a meal in itself, but if you want to round it out, here are a few ideas:
- Side Salad: A simple lettuce and tomato salad with lime dressing is a refreshing complement.
- Chips and Guac: Because guacamole makes everything better.
- Rice and Beans: A classic pairing that never fails.
Frequently Asked Questions:
Can I make this casserole ahead of time?
Absolutely! Assemble it the night before, cover it, and refrigerate. Bake it fresh when you’re ready to eat.
Can I use flour tortillas instead of corn?
You can, but they’ll get softer during baking. Corn tortillas give you a sturdier texture.
How spicy is this dish?
It’s mild, thanks to the green chilis. If you want more heat, add some jalapeños or cayenne pepper.
This Sour Cream Chicken Enchilada Casserole is more than just a recipe—it’s a little slice of comfort, Tex-Mex style. Whether you’re cooking for your family or hosting friends, it’s guaranteed to bring everyone together around the table. So, are you ready to give it a try? Let me know how it turns out—I’d love to hear about your experience!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sour Cream Chicken Enchilada Casserole
Ingredients
- 4 cups cooked and shredded chicken
- ½ c. sour cream
- 1 can cream of chicken condensed soup
- ½ c. milk
- 1 can chopped green chilis
- 2 c. Mexican Fiesta blend shredded cheese
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- Salt and pepper to taste
- 12 corn tortillas
Instructions
- Preheat your oven to 350°F (175°C).
- Using a mixing bowl combine the cream condensed cream of chicken soup, milk, diced green chilis, garlic powder, onion powder, salt and pepper. Stir well until the ingredients are thoroughly mixed.
- Take a greased 9x13 baking dish and start by placing a layer of 6 corn tortillas.
- Next evenly spread half of the shredded chicken, over the tortillas.
- Pour half of the mixture over the chicken to ensure it is well coated.
- Sprinkle half of the shredded cheese on top for added flavor and texture.
- Repeat these layers with the remaining 6 tortillas, shredded chicken, creamy mixture and shredded cheese.
- Place the casserole in your preheated oven. Let it bake for 40 minutes until the cheese has melted and turned golden brown with bubbles forming around it.
- Allow some time for the casserole to rest before serving so that it sets properly.
- If desired, garnish with chopped onions to add a touch of freshness and color.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
