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    Home » Recipes » Main Dish » Sour Cream Enchilada Casserole

    Sour Cream Enchilada Casserole

    Published: Apr 24, 2022 · Modified: Jan 31, 2023 by Erin · This post may contain affiliate links · 4 Comments

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    Pinterest pin: Pulling a serving of casserole from the pan, with chicken dripping off the server.

    Sour Cream Chicken Enchilada Casserole has every flavor you want in a Mexican chicken dinner. It is a cheesy, creamy, layered casserole and you get the taste of enchiladas without having to mess with rolling up tortillas!

    Enchilada casserole in a white dish with a piece missing.
    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Recipe FAQs
    • Recommended Recipes
    • Recipe
    • Reviews

    Why You Will Love This Recipe

    • Crowd-Pleaser: This recipe makes 8 large portions so it is a great recipe to prepare when you have a larger crowd! It's also easy to make a double batch if you need to feed even more people! Just bake them in two casserole dishes. Plus it has the creamy Mexican food flavors that everyone loves.
    • Quick and Easy: It takes less than 10 minutes to prepare and assemble this casserole, then it goes into the oven to bake. You don't have any time-consuming tortilla rolling as you would with a traditional enchilada, so it comes together so fast!
    • Make-Ahead: You can prep everything ahead of time and then keep it in the refrigerator for up to two days. This is great for busy nights because all of the prep is done and you can just put it in the oven to heat it up!
    • Great for Leftovers: It reheats wonderfully so it makes great leftovers for lunches during a busy week.

    This creamy chicken enchilada casserole is a family favorite and a great weeknight recipe! For rolled enchiladas, give this Salsa Verde Chicken Enchilada recipe a try!

    Ingredients

    Overhead labeled ingredients for chicken enchilada casserole.

    Chicken - You can use rotisserie chicken or poach chicken breasts for this recipe. This is a great way to use leftover chicken. Diced chicken can also be used if you prefer.

    Jalapeños - Mild heat comes from jalapenos with just a little bit of pickled jalapeno juice. You can also use a 4-ounce can of diced green chiles in place of the jalapenos.

    Sour cream - Full fat or light sour cream can be used. You can also substitute plain Greek yogurt. If you use a lower fat option your sauce won't be quite as creamy but it is still delicious!

    Cheese - This recipe uses a blend of Monterey Jack and Cheddar cheese. Cheddar-Jack is commonly used in Tex Mex recipes. You could also use Pepper Jack cheese if you want additional heat. Shred your own cheese for the best melt as pre-shredded cheese has a drying agent that prevents it from melting well.

    Tortillas - Corn or flour tortillas may be used.

    Instructions

    Make the Sour Cream Sauce

    It's pretty great that the hardest part of this recipe takes just 5 minutes, and is actually super simple! This sauce is so good that I made a whole post for it! Check out this amazing Sour Cream Sauce recipe!

    1. Melt the butter then stir in the flour and cook for about a minute, until it turns from clumpy to smooth.
    2. Add the minced garlic and stir in the chicken broth. Bring to a boil and cook for 5 minutes, stirring frequently.
    3. Once the sauce has thickened, remove it from heat and stir in the sour cream, jalapenos, cumin, salt, and pepper.
    4. It's ready to use!
    Collage of 4 steps of making the sauce.

    Assemble the Enchilada Stack

    1. Spray your 9x13 pan with nonstick cooking spray, then place 6 tortillas in the bottom of the baking dish. It's okay for them to overlap some.
    2. Cover the tortillas with half of the chicken.
    3. Pour half of the sour cream enchilada sauce over the chicken.
    4. Sprinkle half of the Monterey Jack cheese over the sauce. Then repeat the layers with tortillas, the rest of the chicken, and all of the sour cream mixture.
    Collage of the 4 steps to make enchilada casserole.

    Bake the Casserole

    • Top with the rest of the Monterey Jack cheese and the Cheddar cheese. Then cover tightly with aluminum foil and bake for 30 minutes.
    • Remove the foil and bake an additional 5-10 minutes, until the cheese is melted.
    Overhead 9x13 enchiladas split in half, left with shredded cheese and right has cheese melted.

    Serving Suggestions

    Sprinkle diced green onions, black olives, a squeeze of lime juice, diced tomatoes, chopped avocado, or cilantro on top of the casserole before serving.

    • Mexican Rice - A side of Mexican rice complements all the creamy flavors in this delicious recipe.
    • Tortilla Chips and Salsa - You can make a quick salsa in the blender while your layered Chicken Enchilada Bake is in the oven.
    • Refried Pinto or Black Beans - Heat up a can of your favorite Mexican beans to serve with your meal.
    • Salad - Light and fresh sides are always a great way to complement a heavier cream-based dinner.
    • Margaritas - Any Tex-Mex dinner is made even better when paired with a margarita! The Texas margarita and hot honey margarita are two of my favorites!

    Recipe FAQs

    How do I store leftover Sour Cream Enchilada Casserole?

    Store your leftover enchiladas covered tightly with plastic wrap or aluminum foil, or in an airtight container. They can be kept in the refrigerator for up to 5 days.

    How do I reheat leftovers?

    You can reheat the leftovers in the microwave, or place in an oven-safe dish and wrap them tightly with foil. Reheat at 350°F (177°C) until it is heated through. The amount of time it needs to be heated will depend on the quantity of what you are heating.

    Could I use cream of chicken soup in place of the sour cheese sauce?

    While the sour cream sauce is my favorite part, and really makes the recipe, you can use cream of chicken soup if you prefer. Just skip the butter, flour, broth, and sour cream, and stir the jalapenos and cumin into 2 cans of condensed soup.

    How do I make my enchiladas spicier?

    You can add more heat with an additional jalapeno pepper (include the seeds to add the most spice), some hot green chilies, 1-2 teaspoons of hot sauce, 1-2 teaspoons of chili powder, or ⅛-1/2 teaspoon of cayenne pepper.

    Overhead of a white place with a piece of sour cream enchilada casserole, and the pan in the corner.

    Check out the web story for this enchilada recipe!

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    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!

    Recipe

    Pulling a serving of casserole from the pan, with chicken dripping off the server.

    Sour Cream Enchilada Casserole

    Recipe by: Erin
    Sour Cream Chicken Enchilada Casserole has every flavor you want in a Mexican chicken dinner. It is a cheesy, creamy, layered casserole and you get the taste of enchiladas without having to mess with rolling up tortillas!
    5 from 29 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course
    Cuisine American, Mexican, TexMex
    Servings 8
    Calories 462 kcal

    Ingredients
      

    Sour Cream Sauce

    • ¼ cup butter 28 grams
    • ¼ cup all-purpose flour 32 grams
    • 2 cloves garlic, minced 1 teaspoon (Sub ¼ teaspoon garlic powder)
    • 2 cups chicken broth 473 ml
    • 1 cup sour cream
    • 2 tablespoons chopped pickled jalapenos
    • 1 teaspoon pickled jalapeno juice
    • 1 teaspoon ground cumin
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper

    Enchilada Casserole

    • 3 cups cooked and shredded chicken
    • 12 6-inch flour or corn tortillas
    • 2 cups shredded Monterey Jack cheese
    • 1 cup shredded Cheddar cheese
    Prevent your screen from going dark

    Instructions
     

    Make the Sauce

    • Melt the butter in a medium saucepan over medium heat, then stir in the flour. Cook for 1 minute, stirring continuously. Add the minced garlic and cook for an additional 30 seconds.
      ¼ cup butter, ¼ cup all-purpose flour, 2 cloves garlic, minced
    • Slowly stir in the chicken broth and bring to a boil. Stir continuously until the sauce thickens, about 5 minutes.
      2 cups chicken broth
    • Remove from heat and stir in the sour cream, jalapenos, jalapeno juice, and spices.
      1 cup sour cream, 2 tablespoons chopped pickled jalapenos, 1 teaspoon pickled jalapeno juice, 1 teaspoon ground cumin, 1 teaspoon kosher salt, ½ teaspoon ground black pepper

    Assemble the Casserole

    • Preheat oven to 350°F (177°C0. Spray a 9x13-inch pan with nonstick spray.
    • Line the bottom of the pan with 6 tortillas, overlapping slightly.
      12 6-inch flour or corn tortillas
    • Cover the tortillas with half of the shredded chicken.
      3 cups cooked and shredded chicken
    • Pour ½ of the sour cream sauce over the chicken, then top with 1 cup the Monterey Jack cheese.
      2 cups shredded Monterey Jack cheese
    • Repeat the layers, using the remaining tortillas, chicken, and sauce. Top with the rest of the Monterey Jack cheese as well as the cheddar cheese.
      1 cup shredded Cheddar cheese
    • Cover the pan tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 5-10 minutes, or until the cheese is melted.

    Notes

    Make-Ahead: Prepare the casserole and place it covered in the refrigerator for up to 2 days. When ready to heat up, place on the counter for 30 minutes while preheating the oven, then cook according to the recipe directions.
    Storage & Reheating: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or a 350°F (177°C) oven until the casserole is heated through.
    Toppings: Serve with chopped cilantro, green onions, diced avocado, chopped tomatoes, sliced black olives, or a squeeze of fresh lime juice.

    Nutrition

    Calories: 462kcal | Carbohydrates: 22g | Protein: 27g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 918mg | Potassium: 337mg | Fiber: 3g | Sugar: 1g | Vitamin A: 785IU | Vitamin C: 5mg | Calcium: 393mg | Iron: 2mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Lisa

      March 21, 2023 at 7:16 pm

      Delicious, I also used a rotisserie chicken. I had to substitute the sour cream with cream cheese & I only used cheddar cheese for the cheese. It’s definitely a keeper! I’d leave off the “black onions” though. 😉

      Reply
      • Erin

        March 22, 2023 at 8:57 am

        Oh my gosh! 😂 Thanks for pointing out that typo! I am so glad you enjoyed this enchilada casserole recipe!

        Reply
    2. Kaycie

      January 08, 2023 at 5:21 pm

      5 stars
      This was soooo good! I used a rotisserie chicken and had to sub green Chiles instead of jalapeños because my kids won’t tolerate any heat. We ate it all up! Love a good comfort food casserole.

      Reply
      • Erin

        January 09, 2023 at 1:05 pm

        Thank you, Kaycie! Isn't it great when your whole family loves a dish?

        Reply

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    Welcome! I'm Erin: Wife, mom, lover of great food, and former food safety administrator. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

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