Creamy Sour Cream Chicken Enchilada Casserole
Looking for a comforting and delicious Mexican-inspired dinner recipe? This Sour Cream Chicken Enchilada Casserole is creamy, cheesy, and packed with flavor! It’s an easy weeknight meal made with shredded chicken, tortillas, sour cream, and plenty of melted cheese. Perfect for family dinners, potlucks, or meal prep!
Ingredients:
3 cups cooked shredded chicken (rotisserie works great!)
2 cups shredded Monterey Jack cheese (divided)
8 small flour tortillas, cut into halves or quarters
2 cups sour cream
1 (10 oz / 284g) can cream of chicken soup
1 (4 oz / 113g) can diced green chiles
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/4 tsp chili powder
2 tbsp fresh cilantro, chopped (optional garnish)
Directions:
1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
2. In a large mixing bowl, stir together sour cream, cream of chicken soup, diced green chiles, garlic powder, onion powder, cumin, and chili powder until smooth and creamy.
3. Spread a thin layer of the sour cream mixture on the bottom of the baking dish.
4. Layer tortillas, shredded chicken, a portion of the creamy sauce, and shredded cheese. Repeat until all ingredients are used, finishing with a generous cheese topping.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes, until bubbly and golden brown.
6. Garnish with fresh cilantro and serve warm with rice, beans, or a side salad.
Serving Tips:
This chicken enchilada casserole pairs perfectly with Mexican rice, refried beans, or a fresh avocado salad. You can also add extra toppings like salsa, jalapeños, or guacamole for a flavor boost.
Nutritional Info (per serving, 8 servings)
Calories: 365
Protein: 22g
Fat: 19g
Carbs: 25g
Fiber: 2g
Sugar: 3g
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