Sour Cream Chicken Enchilada Casserole Recipe

Prep Time 20 mins
Cook Time 35 mins
Rest Time 10 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine: ,
Courses: ,
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
    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. 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.
    2. Make the Creamy Sauce
  2. 2
    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.
    3. Assemble the Casserole
  3. 3
    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.
    4. Bake the Casserole
  4. 4
    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.
    5. Rest and Serve
  5. 5
    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
Read it online: https://petitepanini.com/recipe/sour-cream-chicken-enchilada-casserole-recipe/