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Sour Cream Chicken Enchiladas
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5 from 2 votes

Sour Cream Chicken Enchilada Casserole

These are the same ingredients used to make chicken enchiladas, but easier than rolling up a bunch of tortillas. Great for when you're in the mood for an ooey gooey comfort food recipe.
Course: Dinner
Cuisine: American, Mexican
Keyword: casserole, chicken


  • 9"×13″ baking dish
  • Non-stick spray
  • Foil
  • Mixing bowl
  • Spoon


  • 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)
  • cup milk
  • 3 cups shredded sharp cheddar cheese
  • 12 corn tortillas
  • 1 teaspoon garlic powder
  • 2 Tablespoons dried chopped onion
  • pepper to taste


  • 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


Wonderful when served with Spanish rice, beans, guacamole (or slices of avocado), and even a fresh side salad.