Chicken Enchilada Sour Cream Casserole
Creamy, cheesy, and irresistibly flavorful, this Chicken Enchilada Sour Cream Casserole is the ultimate comfort food dish for Mexican cuisine lovers! Layers of tender shredded chicken, fragrant with spices like cumin and garlic, are nestled between soft flour tortillas and smothered in a rich, tangy sour cream and green enchilada sauce. Topped with a generous blend of melted cheddar and Monterey Jack cheese, this baked casserole delivers a decadently gooey finish that’s sure to please. Perfectly balanced with mild heat from diced green chilies and optional garnishes like fresh cilantro, this easy-to-prepare crowd-pleaser is ready in under an hour and serves up to six. Whether it's a weeknight dinner or a party mainstay, this chicken enchilada casserole is a must-try for lovers of creamy, cheesy Mexican-inspired recipes!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked and shredded chicken
- 1.5 cups Sour cream
- 2 cups Green enchilada sauce
- 2 cups Cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 8 pieces Flour tortillas
- 1 4-ounce can Canned diced green chilies
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
In a medium bowl, mix the sour cream and green enchilada sauce until well combined. Set aside.
In a separate large bowl, combine the shredded chicken, diced green chilies, garlic powder, onion powder, ground cumin, salt, and black pepper. Mix thoroughly.
Spread a thin layer of the sour cream and enchilada sauce mixture over the bottom of the prepared baking dish.
Place 2 flour tortillas over the sauce, overlapping slightly to cover the bottom of the dish.
Spread 1/3 of the chicken mixture over the tortillas, followed by 1/3 of the remaining sour cream and enchilada sauce mixture. Sprinkle 1/3 of the shredded Cheddar and Monterey Jack cheeses evenly on top.
Repeat the layering process two more times: tortillas, chicken mixture, sauce, and cheeses. Make sure the cheese is the final layer on top.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove the casserole from the oven and let it rest for 5-10 minutes to set before serving.
Garnish with fresh cilantro if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 27.1 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.2 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 741 mg | 57% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
