Sour Cream Chicken Enchilada Casserole
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Published: Aug 28, 2020
Updated: Jan 05, 2024
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The easiest Sour Cream Chicken Enchilada Casserole is packed with chicken, cheese, and an amazing sour cream sauce. A delicious, creamy, enchilada casserole. It comes together in no time and it tastes divine. You are going to love it… These are the same ingredients used to make chicken enchiladas, but easier than rolling up a bunch of tortillas. Great for anyone who is craving some comfort food! This easy enchilada recipe is OVER THE TOP!
Sour Cream Chicken Enchilada Casserole
These are the best Sour Cream Chicken Enchiladas and they get even better the next day as leftovers and also freeze great. It’s a great weeknight recipe the whole family will love! Made with shredded chicken, sour cream, diced green chilis, cheese, and corn tortillas. Delicious!
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We love Mexican food at our house. Tacos, burritos, taquitos, nachos … we eat those things regularly! This dinner recipe is made in one baking dish and is done in less than an hour from start to finish making clean-up a breeze. If you’re ever in the mood for some comfort food, this Sour Cream Chicken Enchilada recipe is for YOU! It’s warm, filling, and loaded with a creamy enchilada flavor. Enchilada casserole doesn’t get better than this!
Ingredients:
- Shredded chicken (cooked however you prefer)
- Cream of chicken soup
- Diced green chilies
- Sour cream (we happen to use light, but any kind works)
- Milk
- Shredded sharp cheddar cheese
- Corn tortillas
- Garlic powder
- Dried chopped onion
Since this is a casserole and you want it to be easy to make, serve, and eat, you will cut the corn tortillas into 4 pieces (by cutting each tortilla in 1/2 two times). In a 9×13″ dish, place the cut-up tortillas at the bottom. Next, you’ll put half of the shredded chicken on top of the tortilla pieces.
Sour Cream Chicken Enchilada Casserole
After that, you’ll pour on 1/2 of the special cream enchilada casserole sauce. This is made by mixing sour cream, cream of chicken soup, milk, diced green chilies, and seasonings. So simple, so creamy, and delicious!
Then, sprinkle 1/2 of the sharp cheddar cheese on top of the creamy sour cream enchilada mixture. I love using sharp cheddar because it adds a great amount of flavor and it also melts smoothly (just like you see in the pictures!). When anybody sees this melted cheese, they can’t help but want some:) Especially with how great it makes the house smell as it’s baking. As seen in the video, you repeat the layering process for two full layers of tortillas, chicken, sour cream enchilada mixture, and cheese.
After that, cover the baking dish with foil and bake it for 40 minutes. Get ready for everyone to slowly come down to the kitchen and ask what’s for dinner during this process. Just trust me… they’ll be hungry. As soon as they see the ooey gooey cheese sauce on the enchiladas, they’ll be starving! If you’re serving more than 4-5 people, you might want to make a double batch. These disappear quickly and the leftovers are divine, so you’ll want leftovers for lunch.
“Delicious and simple! My teenage children loved it!”
Courtney
“So good! Everyone loved it. Will definitely make it again!”
Amy
Freezer Recipe Tip
We like to make a second pan of these Easy Sour Cream Chicken Enchiladas to put in the freezer. It doesn’t take any longer to make two pans and we have dinner for another night. For the freezer-friendly version, I recommend using a disposable aluminum baking pan. When ready, bake the casserole at the same temperature for a longer amount of time.
Optional Ingredients
- Try ground beef or shredded beef
- Add beans
- Try rotisserie chicken
- Add diced tomatoes to the sauce or on top of the enchiladas
- Cilantro, green onion, or pice de gallo always pairs well with any Mexican recipe
More Recipes to Try Next
Sour Cream Chicken Enchilada Casserole Recipe
Sour Cream Chicken Enchilada Casserole
Equipment
- 9"×13″ baking dish
- Non-stick spray
- Foil
- Mixing bowl
- Spoon
Ingredients
- 4 cups shredded chicken (cooked however you prefer)
- 1 can cream of chicken soup
- 1 4 oz can diced green chilies
- 1 cup sour cream (we happen to use light, but any kind works)
- ⅔ cup milk
- 3 cups shredded sharp cheddar cheese
- 12 corn tortillas
- 1 teaspoon garlic powder
- 2 Tablespoons dried chopped onion
- pepper to taste
Instructions
- Prepare 4 cups of shredded chicken however desired
- Pre-heat oven to 350° F
- Prepare baking dish with non-stick spray
- In a bowl, combine the cream of chicken soup, sour cream, milk, chilies, and seasonings
- Cut 6 tortillas into 4 equal pieces (by cutting them in half twice)
- Line the bottom of the baking dish with the tortilla pieces
- Put 2 cups (1/2) of the shredded chicken over the tortilla pieces
- Pour 1/2 of the sour cream mixture over the shredded chicken (smooth with a spoon, as needed)
- Add 1/2 of the shredded cheese on top of the sour cream mixture
- Cut up 6 more tortillas into quarters and place them over the shredded cheese
- Repeat the layering process by adding the remaining chicken, then the remaining sour cream mixture, and the rest of the shredded cheese
- Cover with foil and bake for 40 minutes
