Sour Cream Chicken Enchilada Casserole
This creamy and cheesy casserole is an easy weeknight dinner that feels like a warm hug. Layered with tortillas, chicken, and a simple filling, it's comfort food in a dish.
Ingredients
For the casserole
- 3 to 4 cups shredded cooked chicken Rotisserie chicken is preferred.
- 1.5 cups sour cream Use full fat for creaminess.
- 1 cup enchilada sauce More for layering.
- 1 can mild green chiles Optional.
- 0.5 teaspoon garlic powder Optional for flavor.
- 0.5 teaspoon onion powder Optional for flavor.
- 1 to 2 cups shredded cheese Save some for topping.
For the layers
- 6 pieces tortillas Flour preferred; warm corn tortillas if using.
For serving
- to taste cilantro Fresh, optional.
- to taste lime Freshly squeezed, optional.
Instructions
Preparation
- Preheat the oven to 350°F. Lightly grease a 9x13 baking dish.
- In a bowl, mix shredded chicken, sour cream, enchilada sauce, green chiles, garlic powder, onion powder, and cheese.
Layering
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Add a layer of tortillas, tearing them if needed. Spoon half of the chicken mixture on top.
- Add another layer of tortillas followed by the rest of the chicken mixture.
- Finish with one more layer of tortillas.
Final steps
- Pour enough enchilada sauce to cover the top tortillas. Sprinkle with remaining cheese.
- Bake uncovered for 25 to 30 minutes until bubbly and cheese is melted.
- Let it rest for 10 minutes before cutting to help it hold together.
Notes
Feel free to mix sour cream with enchilada sauce for added flavor. For a spicier version, use Pepper Jack cheese.