Name: Sour Cream Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 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; 12 corn or flour tortillas (about 6 inches in diameter); 3 cups cooked shredded chicken; 2 cups shredded cheddar cheese; 1 cup shredded pepper jack or monterey jack cheese

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Introduction

Sour Cream Chicken Enchilada Casserole is a creamy, comforting twist on classic enchiladas that’s perfect for weeknight dinners or casual gatherings. Layered with tender chicken, melted cheese, and a tangy sour cream sauce, this dish is sure to satisfy any Mexican food craving.

Sour Cream Chicken Enchilada Casserole Recipe - Recipe Image

Ingredients

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
12 corn or flour tortillas (about 6 inches in diameter)
3 cups cooked shredded chicken
2 cups shredded cheddar cheese
1 cup shredded pepper jack or monterey jack cheese

Instructions

Step 1: Preheat the oven to 350 degrees. Lightly spritz 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 it to spread the sauce evenly.
Step 2: In a mixing bowl, combine sour cream, cream cheese, the remaining enchilada sauce, frozen corn, diced jalapenos, cumin, and chili powder. Stir well until fully mixed.
Step 3: Arrange 6 tortillas in a single layer on the bottom of the prepared baking dish, allowing them to overlap slightly.
Step 4: Evenly sprinkle half of the shredded chicken over the tortillas. Spoon half of the sour cream sauce mixture over the chicken and spread it out evenly.
Step 5: In a separate bowl, combine the cheddar and pepper jack cheeses. Sprinkle half of this cheese blend evenly over the sauce.
Step 6: Repeat the layering with the remaining tortillas, chicken, sour cream sauce, and cheese.
Step 7: Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden.
Step 8: Let the casserole cool slightly before serving hot.

Tips & Variations

For extra depth of flavor, warm the enchilada sauce slightly before mixing it into the sour cream sauce.
Feel free to swap shredded chicken for cooked turkey or beans for a vegetarian version.
Add diced onions or bell peppers to the sauce mixture for added texture and sweetness.
Use flour tortillas if you prefer a softer, less crispy casserole.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350-degree oven until heated through, about 15-20 minutes. You can also microwave individual portions, but the oven method helps maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead, cover it tightly with foil or plastic wrap, and keep it refrigerated. Bake as directed when ready to serve.

What if I don’t have pickled jalapenos?

You can substitute mild green chiles, canned diced green chilies, or fresh jalapenos for varying levels of heat and flavor. Adjust the quantity to suit your spice preference.