Creamy Dreamy Sour Cream Chicken Enchilada Casserole Recipe

Creamy sour cream chicken enchilada casserole promises a delightful twist on traditional Mexican comfort food.

Layers of tender chicken, melted cheese, and rich sauce create a mouthwatering experience.

Spices dance across each bite, bringing warmth and depth to your plate.

Weeknight dinners demand something special, and this recipe delivers with minimal effort.

Hearty ingredients come together quickly, making meal preparation a breeze.

Southwest flavors shine through every forkful, inviting you to savor each delicious moment.

Grab a plate and let your taste buds celebrate this irresistible culinary adventure.

FAQs for Sour Cream Chicken Enchilada Casserole

• What type of tortillas work best for this casserole?

Corn or flour tortillas both work well, but flour tortillas tend to have a softer texture and blend more smoothly with the creamy sauce in this enchilada casserole.

• Can I make this dish spicier?

Yes, you can add diced jalapeños, use hot green chilies instead of mild ones, or sprinkle some cayenne pepper into the sour cream mixture to increase the heat level.

• Is this recipe good for meal prep?

Absolutely! This casserole reheats wonderfully and can be prepared ahead of time. You can assemble it, cover, and refrigerate for up to 24 hours before baking, making it perfect for busy weeknights.

Why Sour Cream Chicken Enchilada Casserole Is So Creamy

• Simplify Your Dinner: Layer this casserole with minimal kitchen skills, perfect for home cooks looking for a stress-free meal preparation.
• Crowd-Pleasing Comfort: Packed with creamy textures and rich chicken flavor, this dish satisfies hungry families and delivers restaurant-quality taste at home.
• Quick Weeknight Winner: Assemble ingredients quickly and let the oven do the heavy lifting, making dinner prep a breeze for busy households.
• Versatile Meal Solution: Adaptable recipe allows easy ingredient swaps and works great for potlucks, family gatherings, or casual dinner parties with minimal fuss.

Ingredients Needed for Sour Cream Chicken Enchilada Casserole

• Tortillas: Soft flour tortillas that create layers and structure for the casserole.
• Shredded Chicken: Tender cooked chicken that provides protein and bulk to the dish.
• Shredded Cheese: Melty cheese that adds richness and creamy texture to the casserole.

• Sour Cream, Cream of Chicken Soup, Milk: Creamy base that brings moisture and tangy flavor to the enchilada casserole.
• Green Chilies: Mild peppers that contribute a subtle heat and authentic southwestern flavor.

• Garlic Powder, Dried Onion, Pepper: Dry seasonings that enhance the overall taste and provide depth to the casserole.

How to Prepare Sour Cream Chicken Enchilada Casserole

Step 1: Warm Up the Oven

Preheat your oven to 350°F and grab a 9×13 inch baking dish. Spray the dish with non-stick cooking spray to ensure easy serving and cleanup.

Step 2: Create the Creamy Sauce

• Cream of chicken soup
• Sour cream
• Milk
• Chopped green chilies
• Garlic powder
• Dried onion
• Black pepper

Stir until the mixture is smooth and well combined.

Step 3: Build the First Layer

Slice 6 tortillas into quarters by cutting them in half twice. Arrange these tortilla pieces to completely cover the bottom of the baking dish.

Step 4: Add Chicken Layer

Spread 2 cups of shredded chicken evenly over the tortilla base.

Step 5: Pour the Creamy Sauce

Drizzle half of the sour cream mixture over the chicken. Use a spoon to spread it evenly across the layer.

Step 6: Sprinkle Cheese

Scatter half of the shredded cheese over the sour cream sauce.

Step 7: Create the Second Tortilla Layer

Cut the remaining 6 tortillas into quarters and place them on top of the cheese layer.

Step 8: Repeat Layering

Add the remaining shredded chicken, pour the rest of the sour cream mixture, and top with the remaining shredded cheese.

Step 9: Bake to Perfection

Cover the baking dish with aluminum foil and slide it into the preheated oven. Bake for 40 minutes until the casserole is hot and bubbly.

Step 10: Serve and Enjoy

Remove from the oven and let it cool for a few minutes before serving. This delicious casserole serves 6-8 hungry people.

Pro Tips for Sour Cream Chicken Enchilada Casserole

• Tortilla Cutting Hack: Quarter tortillas precisely by cutting them in half twice for even, consistent layers that help distribute flavors evenly throughout the casserole.
• Cheese Melting Tip: Use freshly shredded cheese instead of pre-shredded for better melting and a creamier texture that enhances the overall dish.
• Sauce Smoothing Technique: Spread the sour cream mixture gently with a spoon to ensure even coverage and prevent dry spots in the casserole.
• Foil Covering Trick: Keep the foil on during baking to prevent the top from burning and help the casserole cook evenly and retain moisture.
• Serving Suggestion: Let the casserole rest for 5-10 minutes after baking to allow it to set and make serving easier without falling apart.

Variation Suggestions for Sour Cream Chicken Enchilada Casserole

• Gluten-Free Enchilada Casserole: Replace regular tortillas with corn tortillas and use gluten-free cream of chicken soup for a celiac-friendly version.
• Low-Carb Mexican Bake: Swap tortillas with cauliflower rice or zucchini slices to reduce carbohydrate content while maintaining rich flavors.
• Dairy-Free Enchilada Casserole: Substitute sour cream with coconut cream, use dairy-free cheese, and replace cream of chicken soup with a homemade alternative.
• Vegetarian Mexican Casserole: Replace chicken with black beans, roasted vegetables like bell peppers, and add extra spices for a protein-packed plant-based option.

Pairing Ideas for Sour Cream Chicken Enchilada Casserole

• Pair Zesty Mexican Margaritas: Combine fresh lime margaritas with this spicy, creamy enchilada casserole to complement the tangy sour cream and chili flavors.
• Boost with Fresh Salsa Sides: Serve alongside homemade pico de gallo or fresh salsa verde to add bright, acidic notes that cut through the rich, cheesy layers.
• Complement with Crisp Mexican Lager: Select a light, cold Mexican beer like Corona or Modelo to balance the casserole's hearty texture and provide refreshing contrast.
• Match with Cilantro-Lime Rice: Create a perfect side dish of fluffy cilantro-lime rice that absorbs the casserole's creamy sauce and adds herbal, citrusy undertones.

Storage Tips for Sour Cream Chicken Enchilada Casserole

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the container is sealed tightly to maintain freshness and prevent contamination.
• Wrap the casserole securely in plastic wrap and aluminum foil. Freeze for up to 2 months. Label the container with the date to track storage time.
• Place individual portions on a microwave-safe plate. Heat at 50% power for 1-2 minutes, stirring halfway through to ensure even warming. Check internal temperature reaches 165°F for food safety.
• Preheat oven to 350°F. Remove casserole from refrigerator, let sit at room temperature for 15 minutes.

Sour Cream Chicken Enchilada Casserole Recipe

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4.6 from 37 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Creamy sour cream chicken enchilada casserole delivers a perfect Mexican-inspired comfort meal packed with zesty flavors and cheesy goodness. Layers of tender chicken, melted cheese, and rich sauce create a delightful dining experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 cups shredded chicken
• 3 cups shredded sharp cheddar cheese
• 12 corn tortillas

Dairy and Sauce Ingredients:

• 1 cup sour cream
• 1 can cream of chicken soup
• 2/3 cup milk

Seasoning and Additional Ingredients:

• 1 4-ounce (113 grams) can diced green chilies
• 1 teaspoon garlic powder
• 2 tablespoons dried chopped onion
• Pepper to taste

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Instructions

1. Grease a 9×13-inch baking dish and preheat the oven to 350°F for optimal cooking conditions.
2. Create a creamy sauce by whisking together cream of chicken soup, sour cream, milk, green chilies, garlic powder, dried onion, and black pepper until thoroughly combined.
3. Slice 6 tortillas into quarter segments, creating a uniform base layer across the bottom of the prepared baking dish.
4. Distribute half of the shredded chicken evenly over the tortilla foundation, ensuring complete coverage.
5. Gently pour and spread half of the prepared sour cream sauce across the chicken layer, maintaining an even consistency.
6. Generously sprinkle a layer of shredded cheese over the sauce, creating a rich and melty surface.
7. Arrange the remaining 6 quartered tortillas as a second protective layer across the cheese.
8. Repeat the layering process by adding the remaining chicken, followed by the remaining sour cream sauce and final cheese topping.
9. Securely cover the baking dish with aluminum foil to prevent excessive browning.
10. Bake in the preheated oven for 40 minutes, allowing the flavors to meld and the cheese to become perfectly melted and bubbly.
11. Remove from oven and let the casserole rest for 5 minutes before serving to help it set and enhance flavor integration.

Notes

• Customize tortillas by using whole wheat or gluten-free options for dietary restrictions.
• Swap chicken with rotisserie or leftover grilled chicken for added convenience and flavor variation.
• Reduce sodium by choosing low-sodium cream of chicken soup and using less salt in seasoning.
• Enhance nutrition by adding diced bell peppers, spinach, or black beans between layers for extra vegetables and protein.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 480 kcal
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 110 mg