Sour Cream Chicken Enchilada Casserole Recipe

Few dishes bring the same level of comfort and crowd-pleasing appeal as a Sour Cream Chicken Enchilada Casserole. Imagine soft layers of tortillas, tender shredded chicken seasoned with spices, and a rich sour cream sauce topped with golden, bubbling cheese. It’s everything you love about traditional enchiladas, but simplified into a layered casserole format that saves time and effort without compromising on flavor.

This casserole is perfect for weeknight dinners when you want something hearty but not overly complicated. It’s also an excellent choice for potlucks, family gatherings, or meal prepping because it can be assembled ahead of time and reheated beautifully.

In this post, I’ll walk you through everything you need to know about making the perfect sour cream chicken enchilada casserole—ingredients, step-by-step preparation, cooking tips, variations, and serving ideas. By the end, you’ll be confident in creating a dish that looks as amazing as it tastes.

What is Sour Cream Chicken Enchilada Casserole?

At its core, this casserole is a layered version of chicken enchiladas. Instead of individually rolling tortillas with chicken filling (which can be time-consuming), you create layers of tortillas, creamy sauce, shredded chicken, and cheese—much like building a lasagna.

The sour cream adds a silky tang to the sauce, balancing out the richness of the cheese and chicken. Green chilies and spices provide a mild kick, making the dish flavorful without being overly spicy. The result is a satisfying, creamy, cheesy, and slightly tangy casserole that’s guaranteed to become a family favorite.

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Why You’ll Love This Recipe

• Simple and Time-Saving: No rolling or frying required—just layering.
• Family-Friendly: Mild flavors appeal to both kids and adults, but you can adjust the spice level.
• Make-Ahead and Freezer-Friendly: Great for meal prep and busy nights.
• Customizable: Swap tortillas, add vegetables, or spice it up to your taste.
• Comfort Food Perfection: Creamy, cheesy, and hearty enough to feed a crowd.

Ingredients for Sour Cream Chicken Enchilada Casserole

Let’s break down the components of this casserole. Each element plays a role in building the right flavor and texture.

For the Chicken Filling

• Cooked chicken (shredded): 3 cups, preferably from a rotisserie chicken or poached chicken breast.
• Green chilies (mild, diced): Adds flavor and mild heat.
• Spices: Cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.

For the Creamy Sour Cream Sauce

• Butter and Flour: The base for a smooth roux to thicken the sauce.
• Chicken Broth: Adds depth and keeps the sauce from being too heavy.
• Sour Cream: The star ingredient for creaminess and tang.
• Monterey Jack or Mozzarella Cheese: Creates a melty, velvety sauce.

For the Layers

• Flour or Corn Tortillas: Soft tortillas cut into halves or quarters. Corn tortillas give a more authentic taste, while flour tortillas are softer and easier to layer.
• Cheddar Cheese: Sharp and melty, perfect for the golden bubbly topping.
• Fresh Cilantro: A finishing touch for freshness.

Step-by-Step Instructions

Step 1: Prepare the Chicken Filling

In a bowl, mix shredded chicken with diced green chilies, cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir well so every bite of chicken is seasoned.

Step 2: Make the Sour Cream Sauce

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour to form a smooth roux and cook for 1 minute.
3. Slowly pour in chicken broth while whisking to avoid lumps. Continue cooking until the sauce thickens.
4. Lower the heat and stir in sour cream and Monterey Jack cheese. Mix until creamy and fully melted.

Step 3: Assemble the Casserole

1. Preheat oven to 180°C (350°F).
2. Grease a 9×13-inch baking dish. Spread a few spoonfuls of sauce at the bottom.
3. Layer tortillas, followed by chicken filling, sauce, and cheese.
4. Repeat layers until the dish is full, finishing with sauce and a generous sprinkle of cheddar cheese.

Step 4: Bake

Cover the dish with foil and bake for 25 minutes. Remove foil and bake uncovered for another 10 minutes until the cheese is melted, golden, and bubbly.

Step 5: Rest and Serve

Allow the casserole to rest for 10 minutes before slicing. Garnish with cilantro and serve warm.

Serving Suggestions

This casserole is delicious on its own, but it pairs beautifully with sides. Consider serving it with:

• Mexican Rice or Cilantro Lime Rice
• Refried Beans or Black Beans
• Guacamole and Salsa
• Fresh Garden Salad with Lime Dressing
• Tortilla Chips for Added Crunch

Tips for the Best Sour Cream Chicken Enchilada Casserole

• Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
• Don’t Overbake: Overcooking can cause the sour cream sauce to separate. Keep an eye on the oven.
• Rest Before Serving: Letting it sit ensures clean slices and prevents it from falling apart.
• Spice It Up: If you like heat, add jalapeños, chipotle peppers, or use pepper jack cheese.
• Tortilla Choice: If using corn tortillas, lightly warm them to prevent breaking.

Variations

• Vegetarian Version: Replace chicken with sautéed mushrooms, zucchini, or beans.
• Healthier Swap: Use Greek yogurt instead of sour cream for extra protein.
• Spicy Casserole: Mix hot green chilies or chipotle sauce into the filling.
• Breakfast Twist: Add scrambled eggs, breakfast sausage, and hash browns for a brunch-style casserole.
• Low-Carb Option: Swap tortillas for thin zucchini slices or low-carb wraps.

Make-Ahead, Storage, and Freezing

• Make-Ahead: Assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake as directed.
• Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Freezing: Cool completely, wrap tightly with foil, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 180°C until warmed through.

Final Thoughts

A Sour Cream Chicken Enchilada Casserole is more than just a meal—it’s a dish that brings people together. Whether you’re making it for a weeknight dinner, a family get-together, or as part of your meal-prep routine, it offers comfort, flavor, and versatility.

With its creamy sauce, layers of tender chicken, and cheesy topping, this casserole is the perfect balance of indulgent and practical. Once you make it, chances are it will become a staple in your home cooking rotation.

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Sour Cream Chicken Enchilada Casserole Recipe

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Cooking Method: Baking Cuisine: American, Mexican Courses: Dinner, Lunch

Prep Time 20 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr 5 mins Difficulty: Intermediate Cooking Temp: 180  C Servings: 6 Best Season: All Seasons

Description

This creamy, cheesy, and comforting Sour Cream Chicken Enchilada Casserole is a family-favorite Mexican-inspired dish. Tender shredded chicken is layered with soft tortillas, a rich sour cream and green chili sauce, and gooey melted cheese, baked until golden and bubbly. Perfect for weeknight dinners, gatherings, or meal prep, this easy casserole delivers all the flavors of classic enchiladas in a fuss-free layered style.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken Filling

• 3 cups cooked chicken (shredded, preferably from rotisserie or poached chicken)
• 1 can (10 oz / 280g) green chilies (mild, diced)
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• Salt & black pepper (to taste)

For the Creamy Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth (low sodium)
• 1.5 cups sour cream
• 1 cup shredded Monterey Jack cheese (or mozzarella if preferred)

For the Layers

• 10 small flour tortillas (soft, cut into halves or quarters)
• 2 cups shredded cheddar cheese (or a cheddar-jack blend)
• Fresh cilantro (chopped, for garnish)

Instructions

Prepare the Chicken Filling

1. In a large mixing bowl, combine shredded chicken, green chilies, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well until the chicken is evenly coated with spices. Set aside.

Make the Creamy Sauce

1. In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux (cook for 1 minute to remove raw flour taste). Gradually add chicken broth while whisking until smooth and thickened. Reduce heat to low, stir in sour cream and 1 cup Monterey Jack cheese. Mix until creamy and melted. Remove from heat.

Assemble the Casserole

1. Lightly grease a 9x13 inch baking dish. Spread 3–4 tbsp of sauce on the bottom. Layer tortillas to cover the base. Add half the chicken mixture, followed by sauce, then a layer of cheese. Repeat layers: tortillas → chicken → sauce → cheese. Finish with a tortilla layer topped generously with sauce and the remaining shredded cheese.

Bake the Casserole

1. Preheat oven to 180°C (350°F). Cover casserole with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is golden and bubbling.

Rest and Serve

1. Let casserole rest for 10 minutes before slicing. Garnish with fresh cilantro and serve warm with salsa, guacamole, or Mexican rice.

Note

Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual portions for up to 2 months.

Make-Ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake as instructed.

Variations:

• Use corn tortillas for a more traditional Mexican flavor.
• Add sautéed onions, bell peppers, or black beans to the filling for extra texture.
• For spice lovers, mix in jalapeños or use pepper jack cheese.

Keywords: easy chicken casserole, creamy enchiladas, Mexican dinner, family meal, freezer-friendly