Description
A creamy and flavorful sour cream chicken enchilada casserole, layered with tortillas, shredded chicken, green enchilada sauce, and Monterey Jack cheese.
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)
Instructions
- 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.
Notes
- For additional spice, include diced jalapeños in the mixture.
- Use corn tortillas for a gluten-free option.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
