Sour Cream Chicken Enchilada Casserole
A warm and flavorful dish combining tender shredded chicken with creamy sour cream, zesty green enchilada sauce, and gooey Monterey Jack cheese, all layered between soft flour tortillas.
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 9x13 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.
Notes
To store leftovers, let the casserole cool completely. Cover it tightly with plastic wrap or aluminum foil and keep in the refrigerator for 3-4 days. It can be frozen for up to 2 months. Reheat by thawing in the refrigerator overnight and warming in the oven until heated through.