Sour Cream Chicken Enchilada Casserole: The Best Recipe to Try Tonight

Name: Sour Cream Chicken Enchilada Casserole: The Best Recipe to Try Tonight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 3 cups shredded rotisserie chicken; 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; 1 can (4 oz) diced green chilies; 2 tablespoons taco seasoning; 8-10 corn tortillas; 2 cups shredded Mexican blend cheese; 1 can (10 oz) enchilada sauce; Optional toppings: chopped cilantro, diced tomatoes, sliced avocado

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Did you know that Mexican-inspired dishes are among the top 5 most searched recipe categories online, with enchiladas ranking as the third most popular? If you’re looking to elevate your dinner game tonight, a Sour Cream Chicken Enchilada Casserole might be exactly what you need. This comforting dish combines the zesty flavors of traditional enchiladas with the convenience of a casserole, making it perfect for busy weeknights or weekend family gatherings.

The beauty of this Creamy Chicken Enchilada Bake is that it delivers all the authentic flavors you crave while simplifying the preparation process. Let’s dive into this delicious recipe that’s guaranteed to become a family favorite!

Ingredients List for Sour Cream Chicken Enchilada Casserole

3 cups shredded cooked chicken (rotisserie chicken works wonderfully)
2 cups sour cream (full-fat provides the creamiest texture)
1 can (10.5 oz) cream of chicken soup
1 can (4 oz) diced green chilies
1 medium onion, finely diced
2 cups Mexican blend shredded cheese (divided)
12 corn tortillas, cut into quarters
2 tablespoons taco seasoning
1 teaspoon ground cumin
1 teaspoon garlic powder
¼ cup chopped fresh cilantro (plus more for garnish)
Salt and pepper to taste
1 cup enchilada sauce (red or green based on preference)

Possible Substitutions:

Greek yogurt can replace sour cream for a lighter option
Flour tortillas instead of corn tortillas (though corn provides a more authentic flavor)
Turkey or beef can substitute for chicken
Dairy-free cheese and sour cream alternatives work well for those with lactose sensitivities

Timing

Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes

This Sour Cream Chicken Enchilada Casserole comes together in about 25% less time than traditional rolled enchiladas, which typically require 30-40 minutes of preparation alone. The casserole format eliminates the sometimes tedious rolling process while delivering the same delicious flavors.

Step-by-Step Instructions for Sour Cream Chicken Enchilada Casserole

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or a small amount of oil. Having everything measured and ready will make the assembly process much smoother. If you’re using a rotisserie chicken, now is the time to shred it into bite-sized pieces.

Step 2: Create the Creamy Sauce Base

In a large mixing bowl, combine the sour cream, cream of chicken soup, diced green chilies, taco seasoning, cumin, and garlic powder. Mix until smooth and well incorporated. This creamy mixture forms the heart of your casserole’s flavor profile, so ensure all spices are evenly distributed.

Step 3: Prepare the Chicken Mixture

In another bowl, combine the shredded chicken, half of the diced onions, and ¼ cup of chopped cilantro. Add ½ cup of the creamy sauce mixture to the chicken and stir to coat evenly. This pre-coating ensures that every bite of chicken will be flavorful and moist.

Step 4: Begin Layering the Casserole

Spread ½ cup of enchilada sauce on the bottom of your prepared baking dish. Layer one-third of the tortilla quarters over the sauce, slightly overlapping them to create a solid base. This foundation layer helps prevent sticking and absorbs flavors from the other ingredients.

Step 5: Add Filling Layers

Spread half of the chicken mixture over the tortillas, followed by one-third of the remaining creamy sauce mixture and ½ cup of shredded cheese. The layering technique ensures even distribution of flavors throughout the casserole.

Step 6: Create Middle Layer

Add another layer of tortilla quarters, followed by the remaining chicken mixture, another third of the creamy sauce, and another ½ cup of cheese. Be sure to spread each layer evenly to the edges of the baking dish.

Step 7: Complete Final Layer

Top with the remaining tortilla quarters, the rest of the creamy sauce mixture, and the remaining enchilada sauce. Sprinkle with the remaining onions and cheese. This top layer will create a beautiful golden crust during baking.

Step 8: Bake to Perfection

Cover with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and beginning to brown. The covered portion of baking ensures the interior heats evenly, while the uncovered portion creates that irresistible golden top.

Nutritional Information about Sour Cream Chicken Enchilada Casserole

Per serving (based on 8 servings):

Calories: 420
Protein: 28g
Carbohydrates: 26g
Fat: 23g
Fiber: 3g
Sodium: 780mg
Sugar: 4g

This Sour Cream Chicken Enchilada Casserole provides approximately 35% of your daily protein requirements and contains significant amounts of calcium and vitamin A from the dairy components.

Healthier Alternatives for the Recipe

To reduce calories and fat while maintaining the delicious flavor profile:

Use reduced-fat sour cream or substitute half with Greek yogurt (saves approximately 120 calories per serving)
Opt for reduced-sodium soup and make your own taco seasoning to control salt levels
Increase the vegetable content by adding diced bell peppers, corn, or black beans
Use whole grain tortillas for added fiber and nutrients
Choose reduced-fat cheese or reduce the quantity by 25%

For those following specific diets, consider these modifications:

Keto-friendly: Replace tortillas with thin slices of zucchini
Gluten-free: Ensure all canned products are certified gluten-free
Vegetarian: Substitute chicken with a mixture of black beans, corn, and sautéed vegetables

Serving Suggestions of Sour Cream Chicken Enchilada Casserole

Enhance your Creamy Chicken Enchilada Bake with these complementary sides:

Fresh guacamole or sliced avocado for creamy texture contrast
Pico de gallo or fresh salsa for brightness
Mexican rice with lime and cilantro
Simple green salad with cilantro-lime dressing
Corn salad with cotija cheese
Black beans with cumin and garlic

Garnish the casserole with:

Fresh cilantro leaves
Thinly sliced jalapeños (for those who enjoy heat)
Diced avocado
A dollop of additional sour cream
Lime wedges for squeezing over individual portions

Common Mistakes to Avoid

Overfilling the casserole dish: Leave about half an inch of space at the top to prevent overflow during baking.
Using tortillas straight from the package: Briefly warming corn tortillas makes them more pliable and less likely to break when cut and layered.
Skipping the resting period: Allow the casserole to rest for 5-10 minutes after baking for easier serving and better texture.
Under-seasoning: Don’t be shy with spices; the creamy components can dilute flavors.
Using cold ingredients: Allow refrigerated items to come to room temperature before mixing for more even cooking.
Overcooking: Watch carefully during the uncovered baking period to prevent excessive browning or drying out.

Storing Tips for the Sour Cream Chicken Enchilada Casserole Recipe

Refrigeration:
Store leftovers covered in the refrigerator for up to 3-4 days. Individual portions can be placed in airtight containers for quick grab-and-go lunches.

Freezing Options:
This casserole freezes exceptionally well! You can:

Freeze the entire assembled but unbaked casserole for up to 3 months
Freeze baked leftovers in individual portions for up to 2 months
Allow to thaw overnight in the refrigerator before reheating

Reheating Guidelines:

Oven: Cover with foil and reheat at 325°F for 20-25 minutes until heated through
Microwave: Individual portions reheat well on 70% power for 2-3 minutes
Add a tablespoon of water before reheating to prevent drying out

Conclusion

This Sour Cream Chicken Enchilada Casserole brings together the best of comfort food and Mexican-inspired flavors in one delicious, easy-to-prepare dish. The creamy, tangy sour cream sauce perfectly complements the tender chicken and zesty seasonings, while the layered approach ensures every bite delivers maximum flavor.

Whether you’re cooking for a family dinner, meal prepping for the week ahead, or looking to impress guests at your next gathering, this versatile casserole is sure to satisfy. The best part? You can easily customize it to suit dietary preferences without sacrificing the delicious taste that makes it so crave-worthy.

Why not add this Creamy Chicken Enchilada Bake to your dinner rotation this week? We’d love to hear how it turns out for you and what personal touches you added to make it your own!

FAQs

Can I make this casserole ahead of time?
Absolutely! You can assemble the entire casserole up to 24 hours in advance and refrigerate it covered. When ready to bake, allow it to sit at room temperature for 30 minutes, then follow the baking instructions, adding about 10 minutes to the covered baking time.

Can I use leftover chicken instead of rotisserie chicken?
Yes! Any pre-cooked chicken works perfectly. Leftover grilled, baked, or even poached chicken can be shredded or diced for this recipe.

My family doesn’t like spicy food. How can I adjust the heat level?
You can easily control the spice level by using mild green chilies, reducing or omitting the taco seasoning, and choosing a mild enchilada sauce. Add a little extra sour cream to further temper any heat.

Is there a way to make this dairy-free?
Yes! Use dairy-free sour cream alternatives, plant-based cream cheese mixed with a little non-dairy milk instead of cream of chicken soup, and dairy-free shredded cheese alternatives. The flavor profile will be slightly different but still delicious.

Can I add vegetables to this recipe?
Definitely! Sautéed bell peppers, corn, spinach, or zucchini make excellent additions. Just be sure to cook out excess moisture from vegetables like spinach or zucchini before adding them to prevent a watery casserole.