Name: Sour Cream Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 1 can (10 oz) green enchilada sauce; 1 cup sour cream; 1 can (4 oz) diced green chiles; 2 cups shredded Monterey Jack cheese; 8 small flour tortillas; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper, to taste; Fresh cilantro, chopped (optional, for garnish)

This delicious Sour Cream Chicken Enchilada Casserole brings all the flavors of traditional enchiladas with the convenience of a casserole. Layers of tortillas, tender chicken, and a creamy sauce come together for a comforting meal that’s perfect for weeknight dinners or casual gatherings.

Why You’ll Love This Recipe

Easy to assemble with simple, accessible ingredients
Makes a complete meal in one dish
Can be prepared ahead of time for busy weeknights
Creamier and more indulgent than traditional enchiladas
Perfect balance of flavors with mild heat from green chiles
Family-friendly dish that even picky eaters enjoy
Freezes well for future meals
Customizable with your favorite toppings and add-ins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shredded chicken provides the protein foundation for this casserole. You can use rotisserie chicken for convenience, or cook and shred chicken breasts or thighs yourself. The tender meat soaks up all the wonderful flavors in the sauce.
Green enchilada sauce brings authentic Mexican flavor and mild heat to the dish. This sauce is typically made from tomatillos, giving it a tangy profile that balances the richness of the other ingredients.
Sour cream transforms this from ordinary enchiladas into a creamy, indulgent casserole. It adds richness and a subtle tang that complements the green enchilada sauce perfectly.
Diced green chiles contribute a mild heat and authentic southwestern flavor without being overpowering. They add depth to the sauce and pair beautifully with the chicken.
Monterey Jack cheese melts beautifully and has a mild, buttery flavor that works perfectly in Mexican-inspired dishes. It creates that irresistible stretchy cheese pull when serving.
Flour tortillas form the structure of the casserole, creating distinct layers that hold the filling. They soften slightly during baking, absorbing some of the sauce while maintaining their integrity.
Garlic powder and onion powder provide aromatic depth without the need to chop and sauté fresh garlic and onions, making this recipe quicker and easier.
Fresh cilantro adds a bright, herbaceous finish that cuts through the richness of the dish. It’s optional for those who don’t care for its distinctive flavor.

Directions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix well.
Place 4 flour tortillas evenly in the bottom of the baking dish.
Spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup shredded Monterey Jack cheese.
Add another layer with the remaining 4 tortillas.
Top with remaining chicken mixture and the remaining 1 cup cheese.
Bake for 25–30 minutes, until cheese is melted and bubbly.
Let sit for a few minutes before garnishing with chopped cilantro (if desired).
Slice and serve warm.

Servings and Timing

This Sour Cream Chicken Enchilada Casserole serves 6 people with approximately 420 calories per serving. The preparation takes about 15 minutes, while baking requires 30 minutes, bringing the total time to 45 minutes. It’s perfect for a weeknight dinner or can be prepared in advance and baked just before serving.

Variations

Vegetarian Option: Replace the chicken with 2 cups of sautéed vegetables like bell peppers, zucchini, corn, and black beans.
Spicy Version: Add 1-2 finely chopped jalapeños to the mixture or use pepper jack cheese instead of Monterey Jack.
Corn Tortilla Alternative: Substitute corn tortillas for a more traditional enchilada texture and gluten-free option.
Red Sauce Variation: Use red enchilada sauce instead of green for a different flavor profile.
Protein Swap: Use ground beef, shredded turkey instead of chicken.
Loaded Topping Option: After baking, top with diced avocado, sliced black olives, diced tomatoes, and a dollop of guacamole.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This casserole freezes exceptionally well. After assembly (but before baking), cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Alternatively, freeze individual portions of baked casserole for quick meals.
Reheating from Refrigerated: Cover with foil and reheat in a 350°F oven for 15-20 minutes until heated through. For individual portions, microwave for 2-3 minutes.
Reheating from Frozen: If frozen before baking, thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the baking time. For frozen leftovers, reheat covered in a 350°F oven for 30-40 minutes or until heated through.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly for this recipe and is a great time-saver. Simply remove the skin and shred the meat to yield about 2 cups. Rotisserie chicken adds wonderful flavor and ensures the meat stays moist in the casserole.

How can I make this recipe gluten-free?

To make this recipe gluten-free, simply substitute corn tortillas for the flour tortillas. Be sure to check that your green enchilada sauce and other packaged ingredients are certified gluten-free, as some may contain hidden gluten additives.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the entire casserole up to 24 hours in advance and refrigerate it, covered, until ready to bake. Add about 5-10 minutes to the baking time if cooking directly from the refrigerator. This makes it perfect for meal prep or entertaining.

What can I serve with this enchilada casserole?

This casserole pairs beautifully with a simple green salad, Mexican rice, or refried beans. For a complete meal, consider serving with some sliced avocado, pico de gallo, or a side of tortilla chips with guacamole.

Is this recipe spicy?

This recipe is mild-medium in heat level. The green enchilada sauce and diced green chiles add flavor but are generally not very spicy. If you prefer more heat, add diced jalapeños or a dash of hot sauce to the chicken mixture.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt makes an excellent substitute for sour cream in this recipe. It offers a similar tangy flavor profile with added protein and less fat. The texture of the finished casserole will be nearly identical.

Why is my casserole watery?

If your casserole seems watery, it could be from excess moisture in the chicken or not allowing the casserole to rest after baking. Make sure to drain any liquid from the chicken before mixing with other ingredients, and let the casserole stand for 5-10 minutes before serving to allow it to set.

Can I add vegetables to this casserole?

Absolutely! This recipe is very adaptable. Consider adding sautéed bell peppers and onions, corn, black beans, or spinach to the chicken mixture. Just make sure to cook vegetables with high water content first to avoid a soggy casserole.

How do I know when the casserole is done baking?

The casserole is done when the cheese on top is completely melted and bubbling around the edges, and the center is hot. If you have an instant-read thermometer, the internal temperature should reach at least 165°F (74°C).

Can I use red enchilada sauce instead of green?

Yes, red enchilada sauce works beautifully in this recipe and creates a slightly different but equally delicious flavor profile. The red sauce tends to be a bit richer and sometimes spicier than green, so adjust other seasonings accordingly.

Conclusion

This Sour Cream Chicken Enchilada Casserole brings together the best of comfort food with Mexican-inspired flavors. The creamy sauce, tender chicken, and melty cheese create a satisfying dish that’s sure to become a family favorite. What makes this recipe truly special is its versatility and ease of preparation – perfect for busy weeknights or casual entertaining.

By layering the ingredients instead of rolling individual enchiladas, you get all the flavors you love in a fraction of the time. Plus, the make-ahead and freezer-friendly nature of this casserole makes it an excellent option for meal planning. Whether you stick to the classic recipe or experiment with some of the suggested variations, this enchilada casserole delivers a delicious meal that will have everyone coming back for seconds.