Sour Cream Chicken Enchilada Casserole is a warm and flavorful dish that brings comfort to your dining table. This easy-to-make recipe combines tender shredded chicken with creamy sour cream, zesty green enchilada sauce, and gooey Monterey Jack cheese, all layered between soft flour tortillas. It’s perfect for busy weeknights or when you want a crowd-pleasing meal.
Table of Contents
why make this recipe
This casserole is not just delicious; it is also quick to prepare and can feed a family or a group. The creamy texture and bold flavors make it a favorite among children and adults alike. Plus, you can customize it with your favorite ingredients or toppings. Making Sour Cream Chicken Enchilada Casserole is a fantastic way to enjoy a homemade meal without spending too much time in the kitchen.
how to make Sour Cream Chicken Enchilada Casserole
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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper.
- In a greased 9×13 inch baking dish, layer 4 tortillas to cover the bottom.
- Spread half of the chicken mixture evenly over the tortillas, then sprinkle 1 cup of shredded cheese on top.
- Add another layer of 4 tortillas, then add the remaining chicken mixture, and top with the final cup of shredded cheese.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
how to serve Sour Cream Chicken Enchilada Casserole
Serve the Sour Cream Chicken Enchilada Casserole hot, directly from the oven. You can complement it with a fresh green salad, guacamole, or salsa. For a little extra flavor, add sour cream or avocado on top when serving.
how to store Sour Cream Chicken Enchilada Casserole
To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 3-4 days. If you want to freeze it, wrap it securely in freezer-safe packaging. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and warm it in the oven until heated through.
tips to make Sour Cream Chicken Enchilada Casserole
- Use rotisserie chicken for extra flavor and convenience.
- Feel free to add black beans, corn, or bell peppers to the chicken mixture for added nutrition.
- For a spicier version, use spicy enchilada sauce or add jalapeños to the mix.
variation
You can easily switch up this recipe by using ground turkey or beef instead of chicken. For a vegetarian option, replace the chicken with cooked lentils or extra veggies. You can also try different types of cheese, such as cheddar or pepper jack, for varied flavors.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just assemble it, cover it, and store it in the refrigerator. Bake it right before serving.
2. Is it possible to use corn tortillas instead of flour?
Absolutely! Corn tortillas can be used, but they may need to be softened in the microwave or by dipping them in warm oil to prevent breaking.
3. What can I serve with Sour Cream Chicken Enchilada Casserole?
This casserole pairs well with a fresh salad, rice, or tortilla chips with salsa. You can also serve it with sides like refried beans or guacamole for a complete meal.
Enjoy making and sharing this delicious Sour Cream Chicken Enchilada Casserole!
Sour Cream Chicken Enchilada Casserole
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken
- 1 can green enchilada sauce (10 oz)
- 1 cup sour cream
- 1 can diced green chiles (4 oz)
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt and pepper
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper.
Baking
- In a greased 9×13 inch baking dish, layer 4 tortillas to cover the bottom.
- Spread half of the chicken mixture evenly over the tortillas, then sprinkle 1 cup of shredded cheese on top.
- Add another layer of 4 tortillas, then add the remaining chicken mixture, and top with the final cup of shredded cheese.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
Serving
- Garnish with fresh cilantro before serving.
