Sour Cream Chicken Enchilada Casserole Recipe
Introduction
This Sour Cream Chicken Enchilada Casserole is a comforting and creamy twist on classic enchiladas. It’s easy to assemble and perfect for a satisfying weeknight dinner that the whole family will enjoy.
Ingredients
- 2 cups cooked chicken, shredded
- 8-10 corn or flour tortillas
- 1 cup sour cream
- 1 ½ cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of enchilada sauce on the bottom.
- Step 2: Layer tortillas evenly over the sauce, then add a layer of shredded chicken, dollops of sour cream, enchilada sauce, and a generous sprinkle of cheese.
- Step 3: Repeat layers until all ingredients are used, finishing with a top layer of cheese.
- Step 4: Cover the casserole with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Step 5: Let the casserole rest for a few minutes before serving.
Tips & Variations
- For extra flavor, add diced green chilies or chopped onions to the chicken layer.
- Swap sour cream with Greek yogurt for a lighter option.
- Use rotisserie chicken to save time on prep.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions on medium power.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day before and refrigerate it. Bake it just before serving for best results.
What type of cheese works best?
A blend of cheddar and Monterey Jack or a Mexican cheese blend melts well and adds great flavor, but feel free to use your favorite melting cheese.
PrintSour Cream Chicken Enchilada Casserole Recipe
Sour Cream Chicken Enchilada Casserole is a hearty and creamy Mexican-inspired dish featuring layers of tender chicken, soft tortillas, tangy sour cream, flavorful enchilada sauce, and melted cheese. Perfect for a comforting family dinner, this casserole combines the classic flavors of enchiladas in an easy-to-prepare baked dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Chicken
- 3 cups cooked shredded chicken
Tortillas
- 8–10 corn or flour tortillas
Sour Cream Mixture
- 1 cup sour cream
Enchilada Sauce
- 2 cups red enchilada sauce
Cheese
- 2 cups shredded cheddar or Mexican blend cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the casserole evenly.
- Prepare Baking Dish: Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking and for easy cleanup.
- Layer Tortillas: Place a single layer of tortillas on the bottom of the baking dish to form the base layer, slightly overlapping if needed.
- Add Chicken and Sauce: Spread a third of the cooked shredded chicken over the tortillas. Dollop and spread a portion of sour cream over the chicken, then pour over a third of the enchilada sauce evenly.
- Add Cheese: Sprinkle a third of the shredded cheese evenly over the layer of chicken, sour cream, and sauce.
- Repeat Layers: Repeat the layering process two more times with tortillas, chicken, sour cream, enchilada sauce, and cheese until all ingredients are used, finishing with a cheese layer on top.
- Bake: Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10 minutes or until the casserole is hot and bubbly and the cheese is melted and golden on top.
- Rest and Serve: Let the casserole rest for 5-10 minutes after baking to allow it to set for easier serving. Serve warm with your favorite toppings such as chopped cilantro, sliced jalapeños, or diced avocado.
Notes
- Use rotisserie chicken for a convenient shortcut.
- If you prefer a spicier casserole, add diced green chilies or jalapeños to the chicken layer.
- To make this dish gluten-free, use corn tortillas and ensure the enchilada sauce is gluten-free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated thoroughly.
Keywords: chicken casserole, sour cream enchiladas, baked enchiladas, easy Mexican dinner, enchilada casserole
