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Cheesy Sour Cream Chicken Enchilada Casserole

A creamy and flavorful enchilada casserole that's quick to prepare, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 295
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, diced or shredded Use rotisserie chicken for ease.
  • 1 cup green enchilada sauce, divided
  • 1 can chopped green chiles (4.5 ounces)
  • 1/2 cup full-fat sour cream, at room temperature
  • 1 cup shredded Mexican-blend cheese, divided
  • 8 pieces corn tortillas (6-inch)
  • Kosher salt and ground black pepper, to taste
Optional Garnishes
  • sliced radishes
  • sour cream
  • sliced green or red onion
  • diced tomatoes
  • fresh cilantro
  • lime wedges
  • sliced olives
  • diced avocado or guacamole

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 2-quart baking dish.
  2. In a large bowl, combine the chicken, green chiles, 1/2 cup of the enchilada sauce, sour cream, and 1/2 cup of the cheese. Season with salt and pepper to taste and stir until creamy.
Assembly
  1. Spread 1/4 cup of enchilada sauce on the bottom of the baking dish. Layer with 4 tortillas, tearing or overlapping as needed.
  2. Add half of the chicken mixture on top of the tortillas, followed by another layer of tortillas and the remaining chicken mixture.
  3. Drizzle the remaining enchilada sauce on top and sprinkle with the remaining cheese.
Baking
  1. Cover with foil and bake for 20 to 25 minutes, until heated through. Remove foil and bake for another 5 to 10 minutes until the cheese melts and is bubbly.
  2. Let rest before adding garnishes and serving.

Notes

This casserole reheats well, making it perfect for next-day lunches. You can also assemble it ahead of time and refrigerate or freeze before baking.