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Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole

This Sour Cream Chicken Enchilada Casserole is a delightful, creamy dish that combines tender chicken, savory spices, and layers of tortillas topped with a rich sour cream sauce. It’s perfect for family dinners or gatherings, and the best part is that it’s simple to prepare.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 450 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 large mixing bowl
  • 1 cooking pot
  • 1 oven

Ingredients
  

  • 3 cups cooked, shredded chicken
  • 10 pieces corn tortillas
  • 2 cups sour cream
  • 1 can (10 oz) red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 medium onion, diced
  • 1 can (4 oz) diced green chilies (optional) Optional ingredient.
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish fresh cilantro (optional) Optional for garnish.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, diced onion, green chilies, garlic powder, ground cumin, chili powder, salt, and pepper. Mix well until all ingredients are combined.
  • In a separate bowl, mix the sour cream with half of the enchilada sauce. Stir until smooth.
  • In the prepared baking dish, spread a thin layer of the sour cream mixture on the bottom.
  • Layer 5 corn tortillas on top of the sour cream mixture, overlapping slightly.
  • Spread half of the chicken mixture over the tortillas, then drizzle with one-third of the remaining enchilada sauce and sprinkle with one-third of the cheddar and Monterey Jack cheeses.
  • Repeat the layering process: add another layer of 5 tortillas, the rest of the chicken mixture, another drizzle of enchilada sauce, and the remaining cheeses on top.
  • Finally, pour the last of the sour cream mixture over the top layer.
  • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Allow the casserole to cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Notes

For a spicier version, consider adding jalapeños or using spicy enchilada sauce.
This casserole can be made ahead of time and stored in the refrigerator, then baked just before serving.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.