Sour Cream Chicken Enchilada Casserole is the easiest way to enjoy everything you love about creamy, cheesy enchiladas without any extra work. This version skips the rolling and bakes up perfectly every time, so you can get a comforting family dinner on the table with less effort.
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Creamy chicken enchilada casserole brings together familiar flavors in the simplest way. It has all the comfort of a classic Tex-Mex dinner, but skips the time-consuming steps, making it easy to fit into a busy week.
Prep takes just about 10 minutes, and there’s no need to roll tortillas. It’s the same hands-off, time-saving style as my Chicken Broccoli Alfredo Casserole, which has become another favorite easy dinner.
Note from Erin
This recipe consistently ranks as one of the most popular on my site. It makes eight hearty servings and can be doubled if you’re cooking for a crowd. Leftovers reheat beautifully for easy lunches or busy weeknights.
For a classic rolled version, take a look at my Salsa Verde Chicken Enchiladas.
Ingredient and Substitution Info
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Chicken—You can use rotisserie chicken or poached 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 will work. 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, which 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.
Pro Tip: 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.
How to Make Sour Cream Enchilada Casserole
Make the Sour Cream Sauce
It's 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 about it! Check out this amazing Sour Cream Sauce recipe!
- Melt the butter then stir in the flour and cook for about a minute, until it turns from clumpy to smooth.
- Add the minced garlic and stir in the chicken broth. Bring to a boil and cook for 5 minutes, stirring frequently.
- Once the sauce has thickened, remove it from heat and stir in the sour cream, jalapenos, cumin, salt, and pepper.
- It's ready to use!
Keep It Simple 🍃
Looking for something even easier? The sour cream sauce is my favorite part, but you can use cream of chicken soup for a simpler option. Skip the butter, flour, broth, and sour cream, and stir the jalapenos and cumin into two cans of condensed soup.
Assemble the Enchilada Stack
- 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.
- Cover the tortillas with half of the chicken.
- Pour half of the sour cream enchilada sauce over the chicken.
- 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.
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 for an additional 5-10 minutes until the cheese is melted.
What to Serve with Enchilada Casserole
Before serving, sprinkle diced green onions, black olives, a squeeze of lime juice, diced tomatoes, chopped avocado, or cilantro on top of the casserole.
- 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 even better when paired with a Texas Cocktail! The Texas margarita and Texas ranch water are two of my favorites!
Storage
Leftover enchiladas should be stored tightly covered with plastic wrap or aluminum foil or in an airtight container. They can be kept in the refrigerator for up to five days.
Reheat the leftovers in the microwave or place them in an oven-safe dish and wrap them tightly with foil. Reheat at 350°F (177°C) until heated through. The amount of time it needs to be heated will depend on the quantity of what you are heating.
Recipe
Sour Cream Enchilada Casserole
Recipe by:Ingredients
Sour Cream Sauce
- ¼ cup (28 grams) butter
- ¼ cup (32 grams) all-purpose flour
- 2 cloves (2 cloves) garlic, minced 1 teaspoon (Sub ¼ teaspoon garlic powder)
- 2 cups (473 ml) chicken broth
- 1 cup (230 grams) sour cream
- 2 tablespoons (20 grams) chopped pickled jalapenos
- 1 teaspoon (5 ml) pickled jalapeno juice
- 1 teaspoon (2 grams) ground cumin
- 1 teaspoon (6 grams) kosher salt
- ½ teaspoon (1 gram) ground black pepper
Enchilada Casserole
- 3 cups (420 grams) cooked and shredded chicken
- 12 (12) 6-inch flour or corn tortillas
- 2 cups (226 grams) shredded Monterey Jack cheese
- 1 cup (113 grams) shredded Cheddar cheese
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°C). 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.
Video
Notes
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Claire says
This dish was so good! I loved getting all the flavor of white chicken enchiladas without all the work. Like others, I substituted a 4 oz can of diced green chilies. I also put a couple shakes of chili powder on the chicken after I shredded it. I will definitely make this again.
Erin Gierhart says
So glad you enjoyed it, Claire! Love the idea of adding a little chili powder with the green chilies for extra flavor.
Bonnie says
Can this recipe be frozen? If so, is it before cooking or after?
Erin Gierhart says
Yes, it sure can! Prepare it in a freezer safe dish, then instead of baking it, double-wrap with heavy-duty aluminum foil and put in the freezer. When you're ready to serve, thaw it in the refrigerator overnight. It may need a little extra time in the oven since it's going in cold. You can also freezer leftovers.
Paula says
This was super easy, and, best of all, flavorful and delicious! I prepared a whole chicken in the Instant Pot ahead of time and used the broth from that after I deboned the chicken. The only thing I changed was substituting mild green chilis for the jalepenos because I can't handle the heat. Will definitely make again!
Erin Gierhart says
Paula, I bet that homemade broth made it even better! Love how you adapted it to suit your taste.
Mary Nelson says
Oh my gosh! This is delicious! I used a mix of canned jalapeno and serrano peppers and I think it gave it a bit more heat. I sent the recipe link to my son who loves to cook and really enjoys hearty casseroles with a kick.
Erin says
That sounds like a fantastic twist, Mary! The mix of jalapeño and serrano peppers must have added a great balance of heat. I love that you shared the recipe with your son. Hope he enjoys it as much as you did! Thanks for your kind words!
Jessica says
How do you stop the tortillas from becoming mushy in the mix do you lightly fry the corn tortillas beforehand because I made enchilada recipe from the internet before and I learned the hard way
Erin Gierhart says
Jessica, you can lightly fry your tortillas first. It also helps to assemble the casserole right before baking. I usually use flour tortillas since they hold up better than corn in a casserole.
Melissa O. says
Easy and amazing, substituted green chilies for jalapeños. SO GOOD, everyone had seconds! Thank you! <3
Erin says
Wonderful substitution! So happy it was a hit!
Cally Ross says
Have you tried this in a crockpot? I need a potluck recipe and this sounds perfect! I love homemade sauce, not from a can, and this sounds easy-peasy. thanks!
Erin says
Hi Cally! I have not tried it in a crockpot. Let me know how it goes if you decide to make it!
Lauren says
Thank you for putting the ingredients right under each step… soooo helpful!! Going to make this right now! 🫶🏻
Erin says
Thanks for your feedback! Enjoy the casserole!
Shayla says
Absolutely delicious! Used a can of green chilis instead of jalapenos.
Erin says
Thank you for your kind words! So glad you enjoyed it!
Lori says
I made this exactly as per the recipe and it was absolutely delicious! I was nervous at first after I took it out of the oven because it looked so runny but after a few minutes it set perfectly. My company loved it
Erin says
Thanks for sharing! Happy to hear that your company enjoyed this casserole!
Kitty says
Great recipe!!! Thank you for providing the ingredients with each step - that made life so much easier!
Erin says
Thank you, Kitty! I'm glad you enjoyed the recipe.
Kat says
Really good!
I did have to make a few changes. No raw veggie toppings or jalapeño pieces (family member has Crohn’s) but I added cilantro to the sauce with the spices (added smoked paprika to the mix). Also had some red enchilada sauce as an extra topping (requested).
Erin says
I am so glad your family enjoyed it!
Lisa says
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. 😉
Erin says
Oh my gosh! 😂 Thanks for pointing out that typo! I am so glad you enjoyed this enchilada casserole recipe!
Kaycie says
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.
Erin says
Thank you, Kaycie! Isn't it great when your whole family loves a dish?