There is nothing quite like a warm, comforting dish that brings together creamy, cheesy, and savory flavors all in one pan, and this Sour Cream Chicken Enchilada Casserole Recipe hits every note beautifully. Imagine tender shredded chicken nestled between layers of soft tortillas, drenched in a luscious sour cream enchilada sauce, and topped with a melty blend of cheddar and Monterey Jack cheese that baked into bubbly, golden perfection. It’s the kind of meal that feels like a big, cozy hug on a plate and is perfect for family dinners, casual gatherings, or whenever you crave something irresistibly satisfying and homey. I can’t wait to walk you through exactly how to make this dish your new favorite go-to comfort food.
Ingredients You’ll Need
Gathering simple, accessible ingredients is the secret to making this casserole truly shine. Each one plays an important part in creating the dish’s rich, layered flavors and pleasing textures—whether it’s the creaminess of the sauce, the zing of the chilies, or the melty cheeses that bring everything together.
- 3 cups cooked chicken, shredded: Rotisserie chicken works perfectly to save time and add juicy flavor.
- 10 small corn or flour tortillas, cut into strips: These create the soft, hearty base layers that soak up the sauce beautifully.
- 2 cups shredded cheddar cheese: Sharp flavor that melts into gooey goodness.
- 2 cups shredded Monterey Jack cheese: Adds creaminess and a mild tang that balances the cheddar.
- 1 can (10 oz) red enchilada sauce: Provides the classic enchilada tang and spice.
- 1 cup sour cream: The secret to that luscious, creamy sauce that makes this casserole stand out.
- 1 can (4 oz) diced green chilies: Adds subtle heat and a fresh bite.
- 1/2 cup chicken broth: Keeps the sauce smooth and perfectly saucy without being too thick.
- 1/2 tsp ground cumin: Brings a warm, earthy depth of flavor.
- 1/2 tsp garlic powder: Boosts savory notes without overpowering.
- Salt and pepper, to taste: Essential seasoning to enhance every ingredient’s natural flavor.
How to Make Sour Cream Chicken Enchilada Casserole Recipe
Step 1: Preheat and Prepare Your Dish
Kick things off by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish well with non-stick spray or a dab of butter so your casserole doesn’t stick and cleans up easily. This step ensures everything bakes evenly and the edges crisp up slightly without burning.
Step 2: Whisk Together the Sour Cream Sauce
In a medium bowl, blend the red enchilada sauce, sour cream, diced green chilies, chicken broth, ground cumin, garlic powder, salt, and pepper until smooth and well combined. This sauce is what transforms the entire casserole into something creamy, tangy, and bursting with Southwestern flair. The sour cream beautifully softens the heat from the enchilada sauce and chilies, making it universally appealing, even to picky eaters.
Step 3: Assemble the Layers
Start by spreading half of the tortilla strips evenly on the bottom of your prepared dish. Then layer on half of the shredded chicken and half of your gorgeous sour cream sauce, letting it seep into every crevice. Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the top. Repeat these layers exactly one more time, building all those flavors up into a cozy, cheesy masterpiece.
Step 4: Bake to Perfection
Cover the assembled casserole tightly with aluminum foil to trap moisture and keep those tortillas nice and soft while the cheese melts perfectly. Bake it for 25 minutes, then remove the foil for another 10–15 minutes so the cheese gets bubbly and golden. You’ll know it’s ready when the casserole looks beautifully melted and heated through, with edges that are just slightly crisped and irresistible.
Step 5: Garnish and Let It Rest
Once out of the oven, let the casserole sit for a few minutes before serving. This helps all the layers set a little, making it easier to serve neat squares or portions. Plus, this rest time allows the flavors to settle and blend even more deeply for a truly comforting bite.
How to Serve Sour Cream Chicken Enchilada Casserole Recipe
Garnishes
Fresh, vibrant garnishes are the perfect way to brighten up this rich dish. Sprinkle chopped cilantro for a burst of herbal freshness, a dollop of cool sour cream for extra creaminess, some sliced green onions for bite, or jalapeños if you want to turn up the heat just a bit. These toppings don’t just add color—they create a pleasing contrast in texture and flavor that elevates every forkful.
Side Dishes
This casserole is pretty hearty on its own, but a few complementary sides make it feel like a feast. Consider a simple side salad with crisp lettuce and a lime vinaigrette to cut through the richness, or a bowl of Mexican rice to soak up the sauce left on your plate. Refried beans or grilled veggies also pair wonderfully if you want to add variety and nutrition without overpowering the main event.
Creative Ways to Present
Looking to impress guests or just jazz up the presentation? Serve the casserole in individual ramekins or small cast-iron skillets to give each person their own baked portion, bubbling and perfect. You could also add a sprinkle of crushed tortilla chips on top for crunch or a drizzle of fresh avocado crema for a luscious finish. No matter how you plate it, this Sour Cream Chicken Enchilada Casserole Recipe is guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
Leftovers of this casserole are just as delicious the next day, making it a practical recipe for busy schedules. Store any uneaten portions in airtight containers and refrigerate for up to 3 days. The flavors develop even more overnight, and the sauce stays wonderfully creamy.
Freezing
If you want to prepare in advance or save some for later, this casserole freezes beautifully. Assemble the casserole as directed but don’t bake it. Cover tightly with foil and freeze for up to 3 months. When ready, bake from frozen by adding extra baking time and watching for the cheese to melt and bubble as usual.
Reheating
Reheat leftover portions in the oven at 350°F until warmed through, which helps maintain that crispy top layer. If you’re in a hurry, the microwave works too—cover loosely and heat in short bursts, stirring or rotating as needed to keep the casserole moist and avoid drying it out.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! Cheddar and Monterey Jack are classic choices, but feel free to experiment with mozzarella, pepper jack, or even queso fresco for different flavor twists. Just make sure the cheese melts well to get that perfect gooey texture.
Is it possible to make this recipe dairy-free?
Yes, you can substitute sour cream with a dairy-free yogurt or cashew cream and choose dairy-free cheese alternatives. The flavor will change slightly, but it remains a delicious option for those avoiding dairy.
How spicy is this casserole?
This Sour Cream Chicken Enchilada Casserole Recipe is mildly spicy thanks to the green chilies and enchilada sauce, but the sour cream tones down the heat, making it enjoyable for most palates. You can easily adjust the heat by adding more or fewer chilies or switching to a mild enchilada sauce.
Can I use homemade chicken instead of rotisserie?
Definitely! If you prefer, you can boil, roast, or sauté your own chicken breasts or thighs and shred them. Rotisserie chicken is just a convenient shortcut that adds extra flavor and cuts prep time.
What’s the best way to cut tortillas into strips?
Stack the small tortillas and use a sharp knife or kitchen scissors to cut them into roughly 1-inch wide strips. This size absorbs the sauce perfectly and creates the ideal texture in each casserole bite.
Final Thoughts
This Sour Cream Chicken Enchilada Casserole Recipe is truly one of those dishes that makes life easier and tastier all at once. It’s straightforward to prepare, full of cozy, comforting flavors, and perfect for sharing with family or friends. Once you try this, I’m confident it will become a beloved staple in your kitchen rotation—comfort food that feels like a celebration every time. Give it a go, and savor every delicious bite!
Print
Sour Cream Chicken Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
A comforting and cheesy Sour Cream Chicken Enchilada Casserole featuring layers of shredded chicken, tortillas, and a creamy sour cream enchilada sauce topped with melted cheddar and Monterey Jack cheeses. Perfect for a hearty family meal with optional garnishes to add fresh, tangy flavors.
Ingredients
For the Casserole:
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 10 small corn or flour tortillas, cut into strips
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
For the Sour Cream Sauce:
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1/2 cup chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Optional Garnishes:
- Chopped cilantro
- Sour cream
- Chopped green onions
- Sliced jalapeños
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or a bit of butter to prevent sticking.
- Prepare the Sour Cream Sauce: In a medium bowl, whisk together the red enchilada sauce, sour cream, diced green chilies, chicken broth, ground cumin, garlic powder, salt, and pepper until smooth and well combined.
- Assemble the Casserole Layer 1: In the prepared baking dish, layer half of the tortilla strips evenly on the bottom. Top this with half of the shredded chicken, then pour half of the sour cream sauce evenly over the chicken. Sprinkle half of the shredded cheddar and Monterey Jack cheeses on top.
- Assemble the Casserole Layer 2: Repeat the layering process by adding the remaining tortilla strips, followed by the rest of the shredded chicken, the remaining sour cream sauce, and finish with the remaining shredded cheeses.
- Bake the Casserole: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for another 10 to 15 minutes, or until the cheese is melted, bubbly, and the casserole is thoroughly heated through.
- Garnish and Serve: Allow the casserole to cool for a few minutes after baking. Garnish with chopped cilantro, additional sour cream, chopped green onions, or sliced jalapeños according to your preference. Serve hot and enjoy!
Notes
- Using rotisserie chicken is a convenient and flavorful shortcut for the shredded chicken.
- You can use either corn or flour tortillas based on your preference.
- Be cautious with salt as the enchilada sauce and cheeses already contain salt.
- For a spicier dish, add extra jalapeños or use a hot enchilada sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
