Sour Cream Chicken Enchilada Casserole Recipe

This bubbling, cheesy Sour Cream Chicken Enchilada Casserole is made with tender shredded chicken, zesty green chiles, and corn tortillas, ready in just 50 minutes. The hero moment arrives when the Monterey Jack cheese melts into the rich sauce, creating golden, irresistible edges that bubble up around the pan. I love making this when I need a comforting Tex-Mex dinner without the fuss of rolling individual enchiladas.

Why This Classic Works

I have always loved the flavor of white chicken enchiladas, but I don’t always have the patience to dip, fill, and roll individual tortillas on a busy weeknight. This casserole version solves that problem by layering the ingredients lasagna-style, which actually allows the sauce to permeate the corn tortillas even better than the traditional rolled method.

The combination of sour cream and cream of chicken soup creates a velvety sauce that stays moist in the oven, preventing the dreaded dry casserole texture. I also found that adding a little milk to the sauce mixture ensures the tortillas soften perfectly without turning into mush, giving you that authentic soft enchilada texture in every bite.

Sour Cream Chicken Enchilada Casserole Ingredients

• For the Sauce:
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream (full fat works best)
• 1/2 cup milk
• 1 (4 oz) can diced green chiles, undrained
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• For the Layers:
• 4 cups cooked chicken, shredded (rotisserie works great)
• 1/2 small yellow onion, finely diced
• 10-12 corn tortillas, cut into 1-inch strips or quarters
• 3 cups Monterey Jack or Cheddar cheese, shredded
• Fresh cilantro or diced green onions for garnish

How To Make Sour Cream Chicken Enchilada Casserole

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a little oil to prevent sticking.
2. Make the Sauce: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, diced green chiles (with their juices), garlic powder, cumin, and chili powder until the mixture is smooth and combined.
3. Combine Chicken: Stir the shredded chicken and diced onion into the sauce mixture until the meat is evenly coated.
4. Assemble the Layers: Arrange half of the cut corn tortillas in a single layer at the bottom of the prepared baking dish. Spoon half of the creamy chicken mixture over the tortillas and spread it out evenly. Top with 1 cup of the shredded cheese.
5. Repeat and Bake: Layer the remaining tortillas on top, followed by the rest of the chicken mixture. Sprinkle the remaining 2 cups of cheese generously over the entire dish. Bake uncovered for 30-35 minutes, or until the cheese is bubbly and slightly golden brown. Let it rest for 10 minutes before serving to help the sauce set.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. For that gooey, restaurant-quality stretch, buy a block of Monterey Jack and grate it yourself.
• Don’t skip the rest time: It is tempting to dig in immediately, but letting the casserole sit for 10 minutes allows the sour cream sauce to thicken up so you get nice, clean squares instead of a soup.
• Tortilla texture: If you prefer a firmer texture, you can quickly fry the corn tortilla strips in a little oil for 30 seconds before layering them, though raw tortillas soften beautifully in the sauce.
• Spice level control: This recipe is naturally mild, but you can kick it up by using “hot” green chiles or adding a pinch of cayenne pepper to the sauce mixture.

What To Serve With Sour Cream Chicken Enchilada Casserole

This rich and creamy dish pairs perfectly with a side of Mexican red rice or cilantro lime rice to soak up any extra sauce. A crisp green salad with a zesty lime vinaigrette helps cut through the richness of the sour cream and cheese. For a complete Tex-Mex feast, serve it alongside refried beans or charro beans.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, assemble the casserole but do not bake it; wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.

FAQs

• Can I use flour tortillas instead of corn?
  Yes, but flour tortillas tend to get softer and more doughy than corn tortillas when baked in sauce. If you use flour, try to toast them lightly first to help them hold their structure.
• Is this dish spicy?
  No, standard canned green chiles are very mild and add flavor rather than heat. If you want zero heat, double-check the can label to ensure it doesn’t say “hot.”
• Can I use Greek yogurt instead of sour cream?
  Yes, plain Greek yogurt is a good substitute if you want a lighter option. The tangy flavor is very similar, though the sauce might be slightly less rich.
• How do I keep the tortillas from getting soggy?
  Ensuring your sauce isn’t too watery is key; the ratios in this recipe are designed to be thick. Also, layering the tortillas so they overlap slightly helps create a solid base.

Nutrition

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Protein: 26g

Sour Cream Chicken Enchilada Casserole

Recipe by Emily Mitchell

Servings

8

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

This creamy Sour Cream Chicken Enchilada Casserole combines tender shredded chicken, tangy green chiles, and corn tortillas for an easy family dinner ready in 50 minutes. It delivers all the cheesy comfort of traditional enchiladas without the work of rolling, making it perfect for busy weeknights.

Ingredients

• 1 (10.5 oz) can cream of chicken soup

• 1 cup sour cream (full fat works best)

• 1/2 cup milk

• 1 (4 oz) can diced green chiles, undrained

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon chili powder

• 4 cups cooked chicken, shredded

• 1/2 small yellow onion, finely diced

• 10-12 corn tortillas, cut into 1-inch strips or quarters

• 3 cups Monterey Jack or Cheddar cheese, shredded

• Fresh cilantro for garnish

Directions

• Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray.
• In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, diced green chiles (with their juices), garlic powder, cumin, and chili powder until smooth.
• Stir the shredded chicken and diced onion into the sauce mixture until the meat is evenly coated.
• Arrange half of the cut corn tortillas in a single layer at the bottom of the prepared baking dish.
• Spoon half of the creamy chicken mixture over the tortillas and spread it out evenly. Top with 1 cup of the shredded cheese.
• Layer the remaining tortillas on top, followed by the rest of the chicken mixture.
• Sprinkle the remaining 2 cups of cheese generously over the entire dish.
• Bake uncovered for 30-35 minutes, or until the cheese is bubbly and slightly golden brown.
• Let the casserole rest for 10 minutes before serving to allow the sauce to set.