Family Favorite Chicken Sour Cream Enchiladas Casserole
Creamy, cheesy, and irresistibly satisfying, the Family Favorite Chicken Sour Cream Enchiladas Casserole is the ultimate comfort food for busy weeknights or casual family gatherings. This crowd-pleasing recipe layers tender shredded chicken, a rich sour cream and green chili sauce, and melty Mexican blend cheese, all rolled into soft flour tortillas and baked to golden perfection. With a prep time of just 15 minutes, this casserole combines the zesty warmth of classic enchiladas with the simplicity of a one-dish meal. Whether you use rotisserie chicken for convenience or freshly cooked chicken for a homemade touch, the result is a flavor-packed dinner your family will request again and again. Don’t forget a sprinkling of fresh cilantro for a bright, earthy finish! Perfect for make-ahead meals, leftovers, or a freezer-stash classic.
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken (rotisserie or boiled)
- 2 cups Sour cream
- 1 can Cream of chicken soup
- 1 can Diced green chilies
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 3 cups Shredded Mexican blend cheese
- 8 Flour tortillas (medium size)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish.
In a large bowl, mix together sour cream, cream of chicken soup, diced green chilies, chili powder, garlic powder, and onion powder until well combined.
Spread a thin layer (about 1/2 cup) of the sour cream mixture on the bottom of the casserole dish to prevent sticking.
On a clean surface, lay out a flour tortilla. Spread 2-3 tablespoons of the sour cream mixture down the center. Top with a generous portion of shredded chicken and a sprinkle of shredded cheese (about 2 tablespoons). Roll the tortilla tightly and place it seam-side down in the casserole dish.
Repeat the filling and rolling process with the remaining tortillas until the dish is full.
Pour the remaining sour cream mixture evenly over the rolled tortillas in the casserole dish, making sure to fully cover them.
Sprinkle the remaining shredded cheese over the top of the casserole.
Cover the casserole dish 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 and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
5177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.7 g | 341% | |
| Saturated Fat | 144.8 g | 724% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1366 mg | 455% | |
| Sodium | 6780 mg | 295% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 51.8 g | ||
| Protein | 419.2 g | 838% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3703 mg | 285% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3868 mg | 82% | |
*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.
