Sour Cream Enchilada Casserole

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This creamy, cheesy sour cream enchilada casserole transforms traditional enchiladas into an easy-to-assemble family meal.

Quick Answer: Make sour cream enchilada casserole by layering corn tortillas with shredded chicken, cheese, and a creamy green chile sauce. Bake at 350°F for 25-30 minutes until bubbly and golden. Perfect for busy weeknights!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Main Dish

Difficulty: Easy

Cuisine: Mexican-American

Yield: 4-6 servings

Dietary: Contains dairy

Why You’ll Love This Recipe

Creamy, tangy sauce with melty cheese in every bite
No rolling required – just layer and bake
Great for feeding a crowd or meal prep
Budget-friendly comfort food
Freezes beautifully for later

Quick Benefits

This sour cream enchilada casserole delivers all the flavor of traditional enchiladas with half the work. The creamy sauce, tender chicken, and layers of melted cheese create an irresistible comfort food classic.

Ingredients

¼ cup (28 grams) butter
¼ cup (32 grams) all-purpose flour
2 cloves garlic, minced (or 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
3 cups (420 grams) cooked and shredded chicken
12 (6-inch) flour or corn tortillas
2 cups (226 grams) shredded Monterey Jack cheese
1 cup (113 grams) shredded Cheddar cheese

Instructions

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.
Preheat oven to 350°F (177°C). Spray a 9×13-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 half of the sour cream sauce over the chicken, then top with 1 cup of 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.

You Must Know

Don’t skip resting time or casserole will be runny
Warm tortillas slightly before layering to prevent cracking
Drain green chiles well to avoid excess moisture
Use a deep baking dish to prevent overflow
Check that cheese doesn’t burn during final baking

Serving Suggestions

Mexican rice
Refried or black beans
Fresh guacamole
Pico de gallo
Mexican street corn
Lime wedges

Creative Variations

Use ground beef or pork instead of chicken
Try red enchilada sauce for a different flavor profile
Add black beans and corn for a heartier vegetarian version
Incorporate sautéed peppers and onions between layers
Use flour tortillas for a softer texture

Cultural Notes

This casserole is a Mexican-American fusion dish that transforms traditional rolled enchiladas into an accessible layered format. While not authentically Mexican, it represents the evolution of Mexican cuisine in American home kitchens, emphasizing convenience while maintaining beloved flavors.

Pro Tips

Rotisserie chicken makes prep super quick
Grate cheese fresh for best melting
Let ingredients come to room temperature before assembling
Use full-fat sour cream for best results
Toast tortillas lightly for extra flavor

Frequently Asked Questions

Q: Can I freeze sour cream enchilada casserole?
A: Yes, wrap tightly and freeze up to 3 months. Thaw overnight before baking.

Q: How do I prevent the tortillas from getting soggy?
A: Lightly toast tortillas and don’t oversaturate with sauce.

Q: Can I make this vegetarian?
A: Yes, substitute chicken with roasted vegetables or beans.

Q: What’s the best cheese to use?
A: A mixture of Monterey Jack and cheddar works best.

Q: How long do leftovers last?
A: Store refrigerated up to 4 days.

Health Benefits

This sour cream enchilada casserole provides protein from chicken and calcium from dairy products. Using corn tortillas adds whole grains, while green chiles offer vitamin C. Modify with low-fat dairy or increase vegetables for a lighter version.

Nutrition

(Per serving) Calories: 450 • Carbs: 35g • Protein: 28g • Fat: 22g • Sodium: 890mg

Notes

For best results, use fresh ingredients and don’t rush the resting time after baking.