Description
Sour Cream Chicken Enchilada Casserole is a creamy, cheesy, and hearty Tex-Mex dish. It layers shredded chicken, corn tortillas, sour cream, green chiles, and cheese into a delicious casserole that’s baked until bubbly and golden. It’s the perfect comforting dinner, and leftovers taste even better!
Ingredients
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3 cups cooked shredded chicken (rotisserie chicken works well)
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8–10 corn tortillas (or flour tortillas for a softer texture)
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1 cup sour cream (full-fat or low-fat)
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1 small can diced green chiles
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2 cups shredded cheese (cheddar and Monterey Jack blend works best)
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2 cups chicken broth (low-sodium)
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3 tablespoons all-purpose flour
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3 tablespoons butter (unsalted)
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Salt and pepper, to taste
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Optional: 1 teaspoon cumin, garlic powder, or chili powder for extra flavor
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Optional toppings: Fresh cilantro, diced tomatoes, sliced jalapeños, lime wedges
Instructions
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Prepare the chicken: Shred cooked chicken with a fork or your hands. Season with salt, pepper, and optional spices like cumin or garlic powder.
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Make the sauce: In a medium pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute to make a roux. Gradually add chicken broth, whisking constantly until the sauce thickens (about 3-5 minutes). Stir in sour cream and green chiles. Remove from heat and mix until smooth.
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Assemble the casserole: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Layer tortillas on the bottom. Add a layer of shredded chicken, followed by a spoonful of sauce and a sprinkle of cheese. Repeat layers until all ingredients are used, ending with sauce and a thick layer of cheese on top.
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Bake the casserole: Cover with foil and bake for 20–25 minutes. Remove the foil and bake for an additional 5–10 minutes until the cheese is bubbly and golden.
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Rest before serving: Let the casserole sit for 5 minutes before serving. Top with optional cilantro, jalapeños, diced tomatoes, or a squeeze of lime.
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Notes
For a gluten-free version, use gluten-free flour and tortillas.
Make it spicy by adding sliced jalapeños or using spicy pepper jack cheese.
You can assemble the casserole ahead of time and refrigerate for up to 24 hours before baking.
To freeze, assemble and cover tightly with foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking.a
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dinner, Casserole, Tex-Mex
- Method: Bake
- Cuisine: Tex-Mex, Mexican-American