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Sour Cream Chicken Enchilada Casserole

A comforting Tex‑Mex casserole layering chicken, sour cream, green chiles, and cheese baked to cheesy perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie chicken is a time-saver
  • 1 10 oz can green enchilada sauce
  • 1 cup sour cream
  • 1 4 oz can diced green chiles
  • 2 cups shredded Monterey Jack cheese divided
  • 8 small flour tortillas
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • Fresh chopped cilantro for garnish optional

Method
 

Preheat & Prep
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make clean-up easier.
Prepare the Filling
  1. 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.
Assemble the First Layer
  1. 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.
Add the Second Layer
  1. 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.
Bake It
  1. Place the casserole in the oven and bake for 25–30 minutes. Look for melted, bubbly cheese that’s lightly golden at the edges.
Let Rest & Finish
  1. 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.