Sour Cream Chicken Enchilada Casserole Recipe
This Sour Cream Chicken Enchilada Casserole is a comforting, cheesy, and flavorful Mexican-inspired baked dish that layers tender shredded chicken, creamy and tangy sour cream sauce, enchilada sauce, and melty cheeses between soft corn or flour tortillas. It’s an easy and crowd-pleasing casserole perfect for weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Sauce and Filling
- 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
Casserole
- 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
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). 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 it around so the sauce evenly coats the bottom.
- Make the Sour Cream Sauce: In a mixing bowl, combine the sour cream, cream cheese, remaining enchilada sauce, frozen corn, diced pickled jalapenos, cumin, and chili powder. Stir thoroughly until well blended and smooth.
- Layer Tortillas: Arrange 6 tortillas in the bottom of the prepared baking dish, overlapping slightly to cover the surface.
- Add Chicken and Sauce: Sprinkle half of the shredded chicken evenly over the tortillas. Then spoon half of the sour cream sauce mixture over the chicken and spread gently with the back of a spoon to cover evenly.
- Sprinkle Cheese: In a bowl, combine the cheddar and pepper jack cheeses. Sprinkle half of this cheese mixture evenly on top of the sauce layer.
- Repeat Layers: Add another layer of 6 tortillas, followed by the remaining shredded chicken, the remaining sour cream sauce, and finish with the remaining cheese mixture evenly sprinkled on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow flavors to meld and the chicken to warm through.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 20 minutes to melt and lightly brown the cheese on top.
- Serve: Remove from oven and let it cool slightly before serving warm. Enjoy your creamy, cheesy enchilada casserole!
Notes
- You can substitute the chicken for shredded turkey or cooked beans for a different protein option.
- If you prefer a spicier dish, increase the amount of jalapenos or use a spicier enchilada sauce.
- Allow cream cheese to come to room temperature before mixing for easier blending.
- This casserole can be assembled a day in advance and refrigerated; bake it when ready to serve, adding extra time if baking from cold.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
Keywords: chicken enchilada casserole, sour cream enchiladas, baked enchiladas, easy Mexican casserole, creamy chicken casserole
