One rainy spring afternoon, just after retiring from teaching, a strong thunderstorm knocked out our power for hours. I had planned to make a lovely roasted chicken dinner, but with no electricity and a family that was getting hungry (and a little cranky), I had to think fast. Luckily, earlier that week, I’d shredded the leftover roast chicken and tucked it into the freezer. As soon as the power blinked back on, I dashed into the kitchen like a game show contestant with a ticking clock.
Digging through my pantry and fridge, I spotted a can of green enchilada sauce, some tortillas, and a block of Monterey Jack. And there it was—the perfect storm dinner: a warm, creamy, slightly spicy chicken enchilada casserole that came together faster than the rain dried on the pavement.
This became a staple not just for emergencies but for those evenings when comfort and simplicity are all you need. Over the years, I’ve made little tweaks to the recipe, balancing richness with a bit of brightness.
It’s now one of those dishes that brings everyone to the table quickly, forks in hand, no fancy occasion required. My grandkids love it. My neighbors always ask for seconds. And it’s become one of my favorites to share with new cooks who want something forgiving but flavorful. Let’s dive in.
Short Description
This Sour Cream Chicken Enchilada Casserole is a creamy, cheesy, satisfying meal made with shredded chicken, green enchilada sauce, sour cream, and layers of tortillas. Baked to bubbly perfection, it’s easy, quick, and packed with flavor.
Key Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
Tools Needed
- 9×13-inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Oven mitts
- Sharp knife or kitchen scissors (for tortilla trimming, if needed)
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a bit of oil or nonstick spray.
Step 2: Prepare the Filling
In a large mixing bowl, combine shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly coated and creamy.
Step 3: Layer the Casserole
Lay 4 flour tortillas on the bottom of the prepared dish, overlapping if necessary to create a full base. Spoon and spread half the chicken mixture over the tortillas. Sprinkle 1 cup of shredded Monterey Jack cheese evenly over the filling.
Step 4: Repeat the Layers
Add the remaining 4 tortillas on top. Spread the rest of the chicken mixture over them. Sprinkle with the remaining 1 cup of cheese.
Step 5: Bake
Place the dish in the preheated oven and bake for 25–30 minutes, or until the cheese is melted, bubbling, and slightly golden at the edges.
Step 6: Garnish and Serve
Remove from the oven and let it rest for 5–10 minutes. This makes slicing easier and helps everything set. Garnish with freshly chopped cilantro, if desired, and serve warm.
Why You’ll Love This Recipe
Quick to Assemble: Minimal prep with pantry staples
Comforting Flavors: Creamy, cheesy, slightly spicy
Family-Friendly: Loved by picky eaters and adventurous ones alike
Perfect for Leftovers: Tastes even better the next day
Customizable: Easy to adapt to your spice preference or available ingredients
Mistakes to Avoid & Solutions
1. Using Cold Ingredients
Solution: Let the sour cream and shredded chicken come to room temperature before mixing. Cold ingredients can cause uneven cooking.
2. Skipping Greasing the Dish
Solution: Lightly grease the baking dish to prevent the tortillas from sticking and tearing when serving.
3. Overbaking
Solution: Bake just until the cheese is bubbly. Overbaking can make the tortillas too dry or tough.
4. Using Too Much Sauce
Solution: Stick to one 10 oz can of enchilada sauce. More can make the casserole soggy.
5. Cutting Too Soon
Solution: Let the casserole rest for 5–10 minutes before slicing to help it hold its shape.
Serving and Pairing Suggestions
Serve as a main dish for dinner or a casual lunch.
Best pairings include:
– Mexican-style rice or cilantro-lime rice
– Black beans or refried beans
– A crisp green salad with avocado slices
– Fresh mango salsa or corn salad
– Iced hibiscus tea, lime agua fresca, or a chilled Mexican beer
Perfect for potlucks, weeknight meals, or even brunch with a savory twist.
Storage and Reheating Tips
Storage:
Let the casserole cool completely.
Store in an airtight container or wrap the dish with foil.
Refrigerate for up to 4 days.
Freeze (before or after baking) for up to 2 months.
Reheating:
Microwave individual slices for 1–2 minutes.
For larger portions, reheat in the oven at 325°F for 15–20 minutes, covered with foil.
Add a small splash of broth or enchilada sauce before reheating to prevent drying out.
FAQs
1. Can I make this ahead of time?
Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if starting cold.
2. Can I use corn tortillas instead of flour?
Absolutely. Corn tortillas give a more traditional flavor and are gluten-free. Just make sure to soften them slightly first to prevent cracking.
3. What can I substitute for sour cream?
Greek yogurt works wonderfully for a lighter option, offering the same creaminess with extra protein.
4. Can I add vegetables?
Sure! Try adding sautéed onions, bell peppers, or spinach to the filling. Just cook off any excess moisture before mixing them in.
5. How spicy is this recipe?
It’s mildly spicy from the green chiles and enchilada sauce. To make it spicier, add a diced jalapeño or use a hotter enchilada sauce. For a milder version, use mild sauce and skip the chiles.
Tips & Tricks
Use rotisserie chicken to save prep time.
Toast the tortillas briefly on a dry skillet for extra flavor and sturdiness.
Add a handful of chopped fresh spinach for a little green boost.
Use freshly grated cheese for better melting and flavor.
If you’re cooking for one or two, divide into smaller baking dishes and freeze one for later.
Recipe Variations
1. Creamy Green Chile Turkey Casserole
Replace chicken with shredded turkey.
Use Greek yogurt instead of sour cream.
Add sautéed mushrooms for an earthy touch.
Bake as directed.
2. Vegetarian Enchilada Casserole
Skip the chicken and add a mix of black beans and roasted sweet potatoes.
Use the same sauce and cheese quantities.
Add a pinch of cumin for a deeper flavor.
Bake as usual.
3. Red Enchilada Twist
Swap green enchilada sauce for red.
Add a sprinkle of chili powder to the filling.
Finish with cheddar cheese instead of Monterey Jack for a bolder flavor.
4. Spicy Ranch Chicken Bake
Stir in 1 tablespoon ranch seasoning and a pinch of cayenne into the filling.
Top with a mix of Monterey Jack and Pepper Jack cheese.
Serve with ranch dressing drizzle and chopped scallions.
Final Thoughts
This Sour Cream Chicken Enchilada Casserole may have started as a quick-fix dinner on a stormy night, but it’s found a place of honor in my kitchen ever since. It’s the kind of dish that doesn’t demand perfection—just a love for comfort food and a bit of creativity with what’s on hand. The creamy sauce clings to every bite, the tortillas melt into the mix, and that golden cheese layer always brings smiles.
It’s a humble casserole, yes—but it carries warmth, flavor, and a little magic from the first slice. I’ve served it to friends during book club nights, to neighbors after surgeries, and to grandkids after soccer games. It’s dependable and delicious—and sometimes, that’s all we need. Give it a try. You might find yourself coming back to it more often than expected.
Sour Cream Chicken Enchilada Casserole
Print ThisIngredients
- 2 cups cooked, shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
Step 1: Preheat the Oven
Set the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Filling
In a large bowl, mix the chicken, enchilada sauce, sour cream, green chiles, garlic powder, onion powder, salt, and pepper until well combined.
Step 3: First Layer
Place 4 tortillas in the dish to cover the bottom. Spread half the filling on top and sprinkle with 1 cup of cheese.
Step 4: Second Layer
Top with the remaining 4 tortillas, spread the rest of the filling, and sprinkle the last cup of cheese over it.
Step 5: Bake
Bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden.
Step 6: Garnish and Serve
Let it rest for 5–10 minutes. Garnish with chopped cilantro and serve warm.
