Sour Cream Chicken Enchilada Casserole Recipe
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.
- 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
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
- 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.
- 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.
- Layer Tortillas: Arrange 6 tortillas on the bottom of the baking dish, overlapping slightly to cover the surface.
- 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.
- 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.
- Repeat Layers: Add another layer with the remaining tortillas, then top with the rest of the chicken, sour cream sauce, and cheese.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden.
- 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
