Dinner has never been any easier with this sour cream chicken enchilada casserole. An easy to assemble dish made with simple pantry ingredients to create a creamy cheesy chicken casserole.
Next time try this crescent roll taco bake.
Sour cream chicken enchilada casserole dish is perfect on those nights when you aren't sure what to make for a meal.
Enchiladas are an easy Mexican dish made with tortillas rolled up with meat, cheese and a sauce. No rolling is needed with this chicken casserole. Just layer in the ingredients in your casserole dish and bake.
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❤️ Why You'll Love It
- Kid-friendly dinner.
- A budget friendly meal.
- Simple ingredients and a great way to use up leftovers.
- Pure comfort casserole.
- No condensed soup recipe.
Sour cream chicken enchilada casserole is a quick and easy casserole dinner that even your picky eaters will enjoy. Chicken in a creamy sour cream sauce with cheese and tortillas. A classic comfort casserole for any night of the week.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Tortillas: We love using flour tortillas, but you can also use corn tortillas if you wish.
- Chicken: Use cooked chicken such as leftover grilled chicken or boiled chicken. Grab a rotisserie or even canned chicken.
- Sour cream sauce
- Cheese: 3 ½ cups of your favorite shredded cheese; we like a mix of cheddar and Monterey cheese.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Spray your oven dish with cooking spray. Line the bottom of the dish with 6 tortillas so they are overlapping and covering the bottom.
- Place 2 cups of shredded chicken over the top with ½ of the sour cream sauce. Sprinkle 1 cup Monterey cheese on top of the sauce.
- Place the remaining tortillas on top then top that with the remaining chicken, sour cream sauce.
- Top the sour cream sauce with the remaining Monterey Cheese then the cheddar cheese. Bake until cheese melts and bubbly.
💡 Tips
- This sour cream enchilada is a great way to use leftover chicken, rotisserie chicken or even canned chicken.
- You can assemble this dish in one layer or do multiple as I did here. If you like it in one layer just use 6 tortillas at the bottom and top with the whole amount of chicken, sauce then sprinkle cheese on top.
- You can use less chicken if you want to.
🧺 Storage
Refrigerate: Leftover keeps well in an airtight container for up to 3-4 days.
Reheat on a microwave safe plate or in the oven (preferred method) until thoroughly heated.
⌛ Make Ahead
You can make the sauce, shred the chicken and prepare cheese mix in separate containers 2-3 days ahead and assemble on the day you will serve it.
🍽️ Serve With
- Sour cream chicken enchilada casserole can be served with all your favorite taco toppings like salsa, guacamole even jalapeños.
- Serve topped with green onions.
- Add a side of your favorite rice, roasted veggies or a simple side salad.
- Chips and salsa are a yummy addition too!
👩🍳 Variations
- You can substitute Pepper Jack cheese in place of Monterey jack cheese to add a little kick.
- You can use beef in place of chicken.
- Add in a can of diced green chiles or a dash of Frank's red hot for more spice.
- Add in a can of black beans or diced tomatoes.
💬 FAQs
We love to make a side of guacamole, salsa, red beans and rice, or a can of black beans when we serve cheesy chicken enchiladas. You can also add your favorite taco toppings!
Yes, this hearty cheesy dish is perfect for your next potluck as it is also simple and many will enjoy it.
📣 Related Recipes
- This easy cowboy tater tot casserole recipe is sure to be a hit at your next family gathering!
- Cornish hen recipe is one of my favorite chicken recipes as it uses simple herbs and spices to create an amazing flavor.
- Nothing's better than a dish you can make in one pot, this creamy baked chicken and rice falls into that category. Rich, lightly seasoned with super tender chicken you'll want to lick the pot and the spoon!
Mexican Inspired Recipes
- This Chicken Enchilada Pasta is delicious, easy and fast fix dinner for those busy weeknights to keep you off of the drive thru.
- A delicious taco tater tot casseroles recipe that makes a great dinner or side dish.
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Sour Cream Chicken Enchilada Casserole
Ingredients
- 12 flour tortillas
- 4 cups shredded cooked chicken
- 1 batch sour cream sauce
- 1½ cups sharp cheddar cheese
- 2 cups Monterey cheese
Instructions
- Preheat oven to 350°F and spray a 13x9 inch baking dish with non-stick oil.
- Line the bottom of the baking dish with 6 tortillas so they are overlapping and covering the bottom.
- Place 2 cups of shredded chicken over the top with ½ the sour cream sauce.
- Sprinkle 1 cup Monterey cheese on top of the sauce.
- Place the remaining tortillas on top then top that with the remaining chicken and sour cream sauce.
- Top the sour cream sauce with the remaining Monterey Cheese then the cheddar cheese.
- Bake in the oven for 5-20 minutes until cheese melts and bubbly.
Notes
- This sour cream enchilada is a great way to use leftover chicken, rotisserie chicken and even canned chicken.
- You can assemble this dish in one layer or do multiple as I did here. If you like it in one layer just use 6 tortillas at the bottom and top with the whole amount of chicken, sauce then sprinkle cheese on top.
- You can use less chicken if you want to.
- Leftover sour cream enchilada casserole keeps well in the refrigerator for up to 3-4 days.
- Reheat on a microwave safe plate or in the oven (preferred method) until thoroughly heated.
Nutrition
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