Ingredients
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack or cheddar cheese (divided)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 8 small flour or corn tortillas, cut into halves or quarters
- 2 tablespoons butter
- 1 tablespoon olive oil (optional, for greasing dish)
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with olive oil or nonstick spray.
- In a saucepan over medium heat, melt butter. Add cream of chicken soup, sour cream, green chilies, garlic powder, onion powder, and cumin. Whisk until smooth and heated through, about 3–4 minutes. Season with salt and pepper to taste.
- Spread a small amount of sauce over the bottom of the baking dish.
- Layer half of the tortillas evenly over the sauce, followed by half the shredded chicken, half the sauce, and half the cheese.
- Repeat layers: tortillas, chicken, sauce, and finish with the remaining cheese.
- Cover the casserole with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until bubbly and lightly golden on top.
- Let cool for 10 minutes before serving. Garnish with chopped cilantro if desired.
Storage Options
Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or rewarm the entire dish in the oven at 350°F until heated through. For freezing, wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Substitute cream of mushroom soup if you prefer a richer flavor.
- Flour tortillas give a softer texture; corn tortillas add a classic enchilada taste.
Tips for Success
- Don’t skip resting time — it allows the layers to set before serving.
- Add diced jalapeños or hot sauce for a little kick.
- For extra creaminess, mix a bit of cream cheese into the sauce.
- Top with sliced green onions or a drizzle of salsa verde for brightness.
Additional Variations
- Green Chile Version: Replace the sauce with green enchilada sauce for a tangy twist.
- Spicy Chicken Enchilada Casserole: Mix in chipotle peppers or chili powder for heat.
- Vegetarian: Replace chicken with sautéed mushrooms, corn, and black beans.
Frequently Asked Questions (FAQ)
Can I use canned chicken?
Yes, canned chicken works in a pinch. Be sure to drain it well before adding to the layers.
Can I use corn tortillas?
Absolutely. Corn tortillas are traditional and hold up well in casseroles, though they have a firmer texture.
Can I make this casserole ahead of time?
Yes, assemble the casserole up to one day in advance and refrigerate. Bake just before serving for best results.
Can I use a different cheese?
Yes, try pepper jack, Colby, or a Mexican cheese blend for different flavors.
Conclusion
This Sour Cream Chicken Enchilada Casserole is creamy, cheesy, and bursting with comforting Mexican-inspired flavor. It’s a simple, crowd-pleasing dish that brings together tender chicken, warm tortillas, and a luscious sour cream sauce — perfect for busy weeknights or casual family dinners.
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