The Sour Cream Chicken Enchilada Casserole is the perfect blend of creamy comfort and Tex‑Mex flavor, all wrapped up in a no‑fuss, single‑dish meal. Imagine layers of tender, shredded chicken mixed with sour cream and green chiles, nestled between soft flour tortillas, and crowned with melted Monterey Jack cheese. It’s like enchiladas got a cozy, simplified makeover.
From its creamy tang to the savory green enchilada sauce and tender tortillas, every bite brings nostalgic warmth with zero rolling required. I first encountered this dish on a cozy college-town weeknight, served as a comforting crowd-pleaser with friends. Since then, it’s become my low-effort go-to for satisfying gatherings, potlucks, or solo comfort dinners—just fill, layer, and bake.
If you’re craving comfort without complication, this casserole is your answer. Fork out the stress, embrace the cheese pull, and settle into warmth with every slice.
Table of Contents
Why You’ll Love It
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Comfort food at its simplest—just layer and bake
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Rich tang from sour cream balances with mild heat from green chiles
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A hearty, shareable dish that’s still easy to prepare
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Customizable with spices, toppings, or alternate tortillas
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Reheats beautifully and makes great leftovers for busy days
Ingredients (Serves ~6–8)
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2 cups cooked shredded chicken (rotisserie chicken is a time-saver)
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1 (10 oz) can green enchilada sauce
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1 cup sour cream
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1 (4 oz) can diced green chiles
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2 cups shredded Monterey Jack cheese, divided
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8 small flour tortillas
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Salt and freshly ground black pepper, to taste
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Fresh chopped cilantro for garnish (optional)
Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make clean-up easier.
2. Prepare the Filling
In a large bowl, combine the shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix until the chicken is evenly coated in creamy sauce.
3. Assemble the First Layer
Lay four flour tortillas across the bottom of the baking dish. Spoon half of the creamy chicken mixture evenly over the tortillas. Sprinkle 1 cup of the shredded Monterey Jack cheese over the filling.
4. Add the Second Layer
Place the remaining four tortillas over the cheese base. Spread the rest of the chicken mixture evenly. Top with the remaining 1 cup of cheese, covering the surface.
5. Bake It
Place the casserole in the oven and bake for 25–30 minutes. Look for melted, bubbly cheese that’s lightly golden at the edges.
6. Let Rest & Finish
Remove the casserole from the oven and let it rest for 5–10 minutes. Garnish with fresh cilantro if desired, then slice and serve warm.
Chef’s Tips
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Use rotisserie chicken to skip the cooking step and add flavor
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Taste and adjust the seasoning after mixing the filling—especially salt
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Resting the casserole helps it set and makes serving cleaner and easier
Storage Tips
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Store leftovers in an airtight container in the fridge for up to 3 days
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Reheat in the oven at 350°F until warmed through, or microwave single servings
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If needed, stir in a splash of milk or broth before reheating to restore creaminess
Final Thoughts
The Sour Cream Chicken Enchilada Casserole is pure kitchen bliss—creamy, comforting, and crowd-pleasing. Each layered bite brings gooey cheese, flavorful chicken, sauce-rich tortillas, and just enough brightness from chilies and spices. It’s the kind of dish that feels like home, especially on busy weeknights or when you want effortless comfort.
This casserole offers all the flavor and joy of enchiladas without the work. Make it yo
Sour Cream Chicken Enchilada Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make clean-up easier.
- In a large bowl, combine the shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix until the chicken is evenly coated in creamy sauce.
- Lay four flour tortillas across the bottom of the baking dish. Spoon half of the creamy chicken mixture evenly over the tortillas. Sprinkle 1 cup of the shredded Monterey Jack cheese over the filling.
- Place the remaining four tortillas over the cheese base. Spread the rest of the chicken mixture evenly. Top with the remaining 1 cup of cheese, covering the surface.
- Place the casserole in the oven and bake for 25–30 minutes. Look for melted, bubbly cheese that’s lightly golden at the edges.
- Remove the casserole from the oven and let it rest for 5–10 minutes. Garnish with fresh cilantro if desired, then slice and serve warm.
