Sour Cream Chicken Enchilada Casserole

Here’s a delicious and easy Sour Cream Chicken Enchilada Casserole recipe! It’s a comforting, creamy, cheesy dish that’s perfect for family dinners or meal prep.

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Sour Cream Chicken Enchilada Casserole

🕒 Prep Time: 20 min

🍽️ Cook Time: 30 min

🔥 Total Time: 50 min

🍴 Serves: 6-8

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Ingredients

• 3 cups cooked, shredded chicken (rotisserie works great)

• 2 cups sour cream

• 1 (10 oz) can cream of chicken soup

• 1 (4 oz) can diced green chiles (optional for a mild kick)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp cumin

• Salt & pepper, to taste

• 2 cups shredded Monterey Jack or Mexican blend cheese (divided)

• 10–12 corn or flour tortillas (cut into halves or strips)

• Chopped cilantro and green onions, for garnish (optional)

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Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C).

2. Make the Sauce:
   In a large bowl, mix together:

   • Sour cream

   • Cream of chicken soup

   • Green chiles

   • Garlic powder, onion powder, cumin

   • Salt & pepper to taste

   • Stir in 1 cup of the shredded cheese.

3. Layer the Casserole:

   • Grease a 9×13-inch baking dish.

   • Start with a thin layer of the sour cream mixture on the bottom.

   • Layer tortillas to cover the bottom.

   • Add a layer of shredded chicken.

   • Spoon over some of the sour cream mixture.

   • Repeat layers (tortillas → chicken → sauce), ending with sauce on top.

4. Top with Cheese:

   • Sprinkle remaining 1 cup of cheese evenly over the top.

5. Bake:

   • Cover with foil and bake for 25 minutes.

   • Remove foil and bake uncovered for 5–10 more minutes, until bubbly and golden.

6. Garnish & Serve:

   • Let cool for 5–10 minutes.

   • Garnish with chopped cilantro, green onions, or a drizzle of hot sauce if desired.