Sour Cream Chicken Enchilada Casserole Recipe

Introduction

This Sour Cream Chicken Enchilada Casserole combines creamy, tangy flavors with tender shredded chicken and a blend of cheeses. It’s an easy, comforting dish perfect for family dinners or casual gatherings. Ready in under an hour, it’s a satisfying twist on classic enchiladas.

Ingredients

• 10 ounces enchilada sauce (red or green)
• 1 cup sour cream
• 4 ounces cream cheese (room temperature)
• ½ cup frozen corn kernels
• ¼ cup diced pickled jalapenos or mild green chiles (more to taste)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 12 corn or flour tortillas (about 6 inches in diameter)
• 3 cups cooked shredded chicken
• 2 cups shredded cheddar cheese
• 1 cup shredded pepper jack or monterey jack cheese

Instructions

1. Step 1: Preheat oven to 350 degrees. Spritz a 9×13 baking dish with non-stick spray. Pour ¼ cup of the enchilada sauce into the bottom of the dish and tilt to coat evenly.
2. Step 2: In a mixing bowl, combine sour cream, cream cheese, remaining enchilada sauce, corn, jalapenos, cumin, and chili powder. Stir well until smooth.
3. Step 3: Arrange 6 tortillas in the bottom of the prepared baking dish, slightly overlapping.
4. Step 4: Sprinkle half of the shredded chicken evenly over the tortillas. Spoon half of the sour cream sauce over the chicken and spread it out gently with the back of the spoon.
5. Step 5: In a separate bowl, mix the cheddar and pepper jack cheeses. Sprinkle half of the cheese mixture over the sauce.
6. Step 6: Repeat the layers: place remaining tortillas, chicken, sour cream sauce, and cheese on top.
7. Step 7: Cover with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes until bubbly and golden.
8. Step 8: Let cool slightly before serving warm.

Tips & Variations

• Use rotisserie chicken for a quick shortcut or leftover chicken from another meal.
• For extra heat, add more jalapenos or a dash of hot sauce to the sour cream sauce.
• Swap out the corn for black beans for a bit more texture and protein.
• Try topping with fresh cilantro or green onions before serving for a fresh finish.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350-degree oven until heated through, about 15-20 minutes.

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 in advance, cover it tightly, and refrigerate. Bake it fresh when ready to serve.

What type of tortillas work best?

Both corn and flour tortillas work well; choose whichever you prefer. Corn tortillas offer a more traditional flavor, while flour tortillas provide a softer texture.

Sour Cream Chicken Enchilada Casserole Recipe

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4.7 from 111 reviews

This Sour Cream Chicken Enchilada Casserole is a comforting and creamy Mexican-inspired dish featuring layers of corn or flour tortillas, shredded chicken, savory enchilada sauce, and a flavorful combination of cheeses and spices. Perfect for a family dinner, it brings together the tang of sour cream and the mild heat of jalapenos baked to a golden bubbly finish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Enchilada Sauce and Cream Base

• 10 ounces enchilada sauce (red or green)
• 1 cup sour cream
• 4 ounces cream cheese (room temperature)
• ½ cup frozen corn kernels
• ¼ cup diced pickled jalapenos or mild green chiles (more to taste)
• 1 teaspoon cumin
• 1 teaspoon chili powder

Main Ingredients

• 12 corn or flour tortillas (about 6 inches in diameter)
• 3 cups cooked shredded chicken
• 2 cups shredded cheddar cheese
• 1 cup shredded pepper jack or monterey jack cheese

Instructions

1. Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Lightly spritz a 9×13 inch baking dish with non-stick spray. Pour ¼ cup of the enchilada sauce into the dish and tilt it around to evenly coat the bottom.
2. Make the Creamy Sauce: In a mixing bowl, combine the sour cream, cream cheese, remaining enchilada sauce, frozen corn kernels, diced jalapenos, cumin, and chili powder. Stir well until all ingredients are fully blended.
3. Layer Tortillas: Arrange 6 tortillas on the bottom of the baking dish, overlapping slightly to cover the surface.
4. Add Chicken and Sauce: Sprinkle half of the shredded chicken evenly over the tortillas. Then spoon half of the creamy sour cream sauce over the chicken and spread it out as evenly as possible.
5. Sprinkle Cheese: In a bowl, combine the cheddar and pepper jack (or monterey jack) cheeses. Sprinkle half of this cheese mixture over the sauce layer.
6. Repeat Layers: Add another layer with the remaining tortillas, then top with the rest of the chicken, sour cream sauce, and cheese.
7. Bake Covered: Cover the casserole with foil and bake in the preheated oven for 30 minutes.
8. Bake Uncovered: Remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden.
9. Serve: Let the casserole cool slightly, then serve hot and enjoy the creamy, flavorful layers.

Notes

• If you prefer a spicier casserole, increase the amount of jalapenos or add a dash of hot sauce to the sour cream mixture.
• For a thicker casserole, use corn tortillas; for a softer texture, flour tortillas work well.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• To reduce fat, substitute low-fat sour cream and cheese varieties.

Keywords: chicken enchilada casserole, sour cream enchiladas, baked enchilada casserole, creamy chicken casserole, Mexican casserole