Sour Cream Chicken Enchilada Casserole Recipe
If you’re searching for the ultimate weeknight dinner, look no further—this Sour Cream Chicken Enchilada Casserole is about to become the most requested recipe in your kitchen. Creamy, cheesy, a little zesty, and packed with tender shredded chicken nestled between soft tortillas, this casserole blends beloved Tex-Mex flavors into one comforting dish. Whether you’re feeding a hungry family or bringing a bubbling casserole to a gathering, this crowd-pleaser always disappears fast, and you won’t believe how fast and easy it comes together.

Ingredients You’ll Need
This Sour Cream Chicken Enchilada Casserole delivers big flavors with simple ingredients—each one plays a vital role in taste, texture, or that irresistible golden top. Let’s break them down to make sure every bite is just right:
- Cooked shredded chicken: Rotisserie chicken is a lifesaver here, delivering juicy flavor and texture with zero hassle.
- Sour cream: The star of the casserole, bringing richness and creamy tang that makes this dish uniquely craveable.
- Cream of chicken soup: Adds silky body and depth to the sauce, tying the whole casserole together.
- Diced green chiles: These bring a little zing and gentle warmth—perfect balance without overpowering heat.
- Garlic powder and onion powder: Pantry staples that layer in bold, savory dimension to every bite.
- Shredded Monterey Jack cheese: Melts like a dream, adding gooey richness and that glorious golden topping.
- Flour tortillas (cut into quarters): They become tender layers that soak up flavor, and make serving a breeze.
- Fresh cilantro (optional): A sprinkle adds a pop of freshness and color right as you’re about to dig in.
- Salt and black pepper: Essential for seasoning and making those Tex-Mex flavors shine. Taste and adjust before baking!
How to Make Sour Cream Chicken Enchilada Casserole
Step 1: Mix Up That Creamy Sauce
First, preheat your oven to 350°F and grease a 9×13-inch baking dish to prevent sticking. Grab a large mixing bowl and whisk together the sour cream, cream of chicken soup, green chiles, garlic powder, onion powder, plus a little salt and black pepper. Stir until everything is smooth and you can smell that zesty, savory aroma starting to build—it’s the base of all the flavor!
Step 2: Add Chicken and Cheese
To the bowl, fold in the shredded chicken plus 1 cup of that luscious Monterey Jack cheese. Mix until the chicken is coated in your creamy, flavorful sauce. The mixture should be thick, dreamy, and flecked with green chile and cheese—exactly the kind of filling that promises something special in every bite.
Step 3: Assemble the Layers
Start building your Sour Cream Chicken Enchilada Casserole by spreading a few spoonfuls of the chicken mixture in the bottom of your prepared dish. This keeps the tortillas from sticking and adds an extra layer of flavor. Next, add half of the tortilla quarters in a generous, even layer. Top with half of the chicken mixture, smoothing out as you go. Repeat the process with the remaining tortillas and chicken mixture—almost like a savory, creamy lasagna!
Step 4: Cheese and Bake
Sprinkle the remaining cup of Monterey Jack cheese over the top, making sure to get into every corner (because molten, golden cheese should always reach the edges). Cover the casserole tightly with foil to lock in moisture. Bake for 25 minutes, then remove the foil and let it cook another 10 to 15 minutes, until the top is bubbly and slightly golden.
Step 5: Garnish and Serve
Once the casserole comes out of the oven, let it sit for five minutes to settle. Shower it with chopped cilantro for that fresh pop of color and flavor, or leave it plain if you prefer. Now, dig in—the hardest part will be waiting until everyone’s served!
How to Serve Sour Cream Chicken Enchilada Casserole

Garnishes
The best finishing touch is a shower of freshly chopped cilantro, but why stop there? You can scatter on sliced green onions, a few slices of ripe avocado, or even a drizzle of your favorite hot sauce. Each garnish adds something a little different, making your Sour Cream Chicken Enchilada Casserole feel even more festive and flavor-packed.
Side Dishes
This casserole pairs wonderfully with simple sides like a crisp green salad, Mexican rice, or some smoky roasted corn. For a heartier spread, add black beans or a tangy slaw. These fresh, vibrant sides balance the creamy richness of the main event and turn dinnertime into a real feast.
Creative Ways to Present
Love to make things extra special? Turn this classic casserole into individual portions by assembling in mini baking dishes or wide ramekins. It’s perfect for parties or meal prep. You can also scoop servings into warmed tortillas with pico de gallo for a “deconstructed enchilada taco” twist that gets people talking.
Make Ahead and Storage
Storing Leftovers
Let any leftover casserole cool to room temperature before transferring to an airtight container. It’ll keep well in the fridge for up to four days. The flavors meld and get even better overnight—making lunch or dinner the next day just as tempting!
Freezing
You can absolutely freeze Sour Cream Chicken Enchilada Casserole for busy weeknights. Wrap individual portions or the entire (completely cooled) casserole tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply cover with foil and bake in a 350°F oven until warmed through (about 20–25 minutes). For a quicker option, reheat portions in the microwave, covering them with a damp paper towel to keep everything moist and creamy.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas give the dish a slightly heartier texture and are perfect if you’re looking for a gluten-free option. Just be aware that corn tortillas are a bit more delicate; warming them briefly in the microwave makes them easier to handle and helps prevent cracking.
What kind of chicken works best?
Any cooked and shredded chicken will work beautifully, but rotisserie chicken is my personal favorite. It’s moist, flavorful, and super convenient—exactly what you want for this Sour Cream Chicken Enchilada Casserole. Leftover roast chicken or even poached chicken breasts also work well.
Is there a substitute for cream of chicken soup?
If you prefer homemade, you can replace canned soup with a simple white sauce (a roux of butter and flour with chicken broth and a splash of milk). This yields a creamy, rich base that still lets the other flavors shine through. Just make sure the mixture is thick enough to hold the casserole together.
How can I add more heat to the casserole?
Want things spicy? Add a finely diced jalapeño or a splash of your favorite hot sauce right into the chicken mixture. Pepper Jack cheese is also a fun swap for Monterey Jack if you like a little kick throughout your Sour Cream Chicken Enchilada Casserole.
Can I make this casserole ahead of time?
Definitely! Assemble the casserole up to a day in advance, cover tightly with foil, and refrigerate until ready to bake. Plan to add an extra 10 minutes to the baking time if it goes straight from fridge to oven, just to ensure everything’s piping hot and melty.
Final Thoughts
If you’re craving comfort food that practically guarantees empty plates and happy faces, you have to give Sour Cream Chicken Enchilada Casserole a try. It’s creamy, cheesy, and so easy to customize—truly the kind of meal you’ll want to make again and again. Gather your ingredients and get ready to fall in love with this irresistible weeknight favorite!
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Sour Cream Chicken Enchilada Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Sour Cream Chicken Enchilada Casserole is a creamy and flavorful twist on classic enchiladas. Layers of shredded chicken, sour cream, and gooey cheese come together in a delicious baked dish that’s perfect for a comforting family dinner.
Ingredients
For the Chicken Mixture:
- 3 cups cooked shredded chicken
- 2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- 1 (4-ounce) can diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup chopped fresh cilantro (optional)
- Salt and black pepper to taste
For Assembly:
- 2 cups shredded Monterey Jack cheese
- 10 small flour tortillas, cut into quarters
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix the Sauce: In a large bowl, combine sour cream, cream of chicken soup, green chiles, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Combine Chicken and Cheese: Add shredded chicken and 1 cup of cheese to the sauce, mixing well.
- Layer: Spread some of the mixture in the baking dish. Layer with tortilla quarters, then chicken mixture. Repeat layers and top with remaining cheese.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for 10-15 minutes until bubbly and golden.
- Serve: Garnish with cilantro before serving, if desired.
Notes
- For a quick option, use rotisserie chicken.
- Make it gluten-free by using corn tortillas.
- Add heat with hot sauce or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 3g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg