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!
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.
Slowly stir in the chicken broth and bring to a boil. Stir continuously until the sauce thickens, about 5 minutes.
Remove from heat and stir in the sour cream, jalapenos, jalapeno juice, and spices.
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.
Cover the tortillas with half of the shredded chicken.
Pour ½ of the sour cream sauce over the chicken, then top with 1 cup the 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.
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.
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 onions, or a squeeze of fresh lime juice.