Sour Cream Chicken Enchilada Casserole
Creamy delicious and easy sour cream chicken enchilada that takes literally no time and bakes wonderfully in just 20 minutes for a great weeknight dinner.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: dinner, Main Course
Cuisine: American
Diet: Halal
Servings: 8 servings
Calories: 603kcal
- 12 flour tortillas
- 4 cups shredded cooked chicken
- 1 batch sour cream sauce
- 1½ cups sharp cheddar cheese
- 2 cups Monterey cheese
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.
- 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.
Storage
- 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.
Please check the nutrition disclaimer policy.
Calories: 603kcal | Carbohydrates: 32g | Protein: 39g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 133mg | Sodium: 1025mg | Potassium: 439mg | Fiber: 2g | Sugar: 5g | Vitamin A: 893IU | Vitamin C: 6mg | Calcium: 567mg | Iron: 4mg