Sour Cream Chicken Enchilada Casserole Recipe
This Sour Cream Chicken Enchilada Casserole is a creamy, cheesy, and flavorful Mexican-inspired baked dish. Layers of shredded chicken, tangy sour cream sauce, corn tortillas, and a blend of cheeses come together in a rich enchilada sauce base. Perfect for a comforting family dinner, this casserole is easy to prepare and bakes in the oven to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Enchilada Sauce and Sauce Mix
- 10 ounces enchilada sauce (red or green)
- 1 cup sour cream
- 4 ounces cream cheese (room temperature)
- ½ cup frozen corn kernels
- ¼ cup diced pickled jalapenos or mild green chiles (more to taste)
- 1 teaspoon cumin
- 1 teaspoon chili powder
Main Components
- 12 corn or flour tortillas (about 6 inches in diameter)
- 3 cups cooked shredded chicken
Cheese Blend
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack or monterey jack cheese
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9×13 inch baking dish with non-stick spray. Pour ¼ cup of the enchilada sauce into the bottom of the dish and tilt to coat evenly.
- Mix Sauce Ingredients: In a mixing bowl, combine the sour cream, cream cheese, remaining enchilada sauce, frozen corn kernels, diced jalapenos, cumin, and chili powder. Stir well until smooth and fully combined.
- Layer Bottom Tortillas: Arrange 6 of the tortillas evenly in the bottom of the prepared baking dish, allowing them to slightly overlap for coverage.
- Add First Chicken Layer and Sauce: Spread half of the cooked shredded chicken evenly over the tortillas. Spoon half of the sour cream sauce mixture on top and use the spoon to spread it out as evenly as possible.
- Add Cheese Layer: In a bowl, combine the two types of shredded cheese. Sprinkle half of this cheese mixture evenly over the chicken and sauce layer.
- Repeat Layers: Add the remaining 6 tortillas on top, then the remaining chicken, followed by the remaining sour cream sauce. Spread evenly, then top with the remaining cheese mixture.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes to allow flavors to meld and the casserole to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 20 minutes to melt and brown the cheese to a golden bubbly finish.
- Serve: Let the casserole cool slightly, then serve hot as a delicious, hearty main dish.
Notes
- You can use either corn or flour tortillas depending on your preference.
- Adjust the amount of jalapenos to suit your desired spice level.
- For extra flavor, use homemade or high-quality enchilada sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Feel free to substitute cooked rotisserie chicken to save time.
- This casserole pairs well with a side of Mexican rice or a fresh green salad.
Keywords: chicken enchilada casserole, sour cream chicken casserole, cheesy chicken enchiladas, baked enchilada casserole
