Sour Cream Enchilada Casserole
Creamy, cheesy, and bursting with flavor, this Sour Cream Enchilada Casserole is the ultimate comfort food with a Tex-Mex twist! Layered with tender shredded rotisserie chicken seasoned with garlic, cumin, and green chilies, this dish combines tangy sour cream and vibrant green enchilada sauce for a rich, velvety base. Soft flour tortillas cradle these luscious layers, while a gooey blend of Monterey Jack and cheddar cheeses provides the perfect melty topping. With just 20 minutes of prep time, this casserole is an easy weeknight dinner or crowd-pleasing party favorite. Garnish with fresh cilantro for a colorful finish and serve warm for a dish that’s as satisfying as it is flavorful. Perfect for lovers of Mexican-inspired casseroles, this recipe will have your kitchen smelling irresistible!
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Recipe Information
Ingredients
- 3 cups Rotisserie chicken (shredded)
- 8 small Flour tortillas
- 2 cups Sour cream
- 1 cup Green enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 1 can (4 oz) Diced green chilies
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine shredded chicken, diced green chilies, garlic powder, ground cumin, salt, and black pepper. Mix well to evenly coat the chicken in spices.
In another bowl, stir together the sour cream and green enchilada sauce until smooth and creamy.
Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
Spread a thin layer of the sour cream mixture on the bottom of the baking dish.
Lay 2 small flour tortillas in the dish, slightly overlapping to cover the bottom.
Add a layer of the seasoned shredded chicken mixture over the tortillas, followed by a sprinkle of Monterey Jack cheese and cheddar cheese.
Spread a generous dollop of the sour cream mixture on top of the cheese layer, spreading evenly with a spatula.
Repeat the layering process (tortillas, chicken, cheeses, sour cream mixture) until all ingredients are used, ending with a layer of sour cream mixture and cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 5 minutes, or until the cheese on top is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with chopped cilantro (optional) and serve warm. Enjoy your Sour Cream Enchilada Casserole!
Nutrition Facts
Calories |
4285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.0 g | 371% | |
| Saturated Fat | 156.1 g | 780% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 11908 mg | 518% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 44.5 g | ||
| Protein | 264.0 g | 528% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3608 mg | 278% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2725 mg | 58% | |
*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.
