Sour Cream Chicken Enchilada Casserole
Creamy, cheesy, and full of flavor—this easy casserole is the perfect weeknight comfort food your whole family will love!
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:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Make the Filling
In a large mixing bowl, combine the shredded chicken, enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Stir until well combined.
Step 3: Layer the Casserole
Place 4 tortillas in the bottom of the prepared baking dish to form an even layer.
Spread half of the chicken mixture over the tortillas.
Sprinkle 1 cup of shredded cheese on top.
Step 4: Repeat the Layers
Add the remaining 4 tortillas on top.
Spread the rest of the chicken mixture over them and top with the remaining cheese.
Step 5: Bake
Bake for 25–30 minutes, or until the cheese is melted and bubbling.
Step 6: Garnish and Serve
Let it rest for a few minutes before serving. Garnish with chopped fresh cilantro if desired.
Cut into squares and serve warm.
Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: Approximately 420 kcal per serving
4 Quick Tips:
- Use Rotisserie Chicken: A great shortcut for tender, flavorful shredded chicken.
- Warm the Tortillas: Microwave or heat briefly to prevent tearing and improve layering.
- Make Ahead: Assemble the casserole the night before and bake when ready.
- Adjust the Heat: Add cayenne or jalapeños if you prefer a spicier kick.
