Sour Cream Chicken Enchilada Casserole

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A Sour Cream Chicken Enchilada Casserole is a wonderfully comforting and adaptable dish. There are many variations, but here’s a popular and relatively easy recipe that combines a creamy sauce with savory chicken and cheese, layered in a casserole format.

This recipe uses a combination of homemade roux-based sauce and sour cream for ultimate creaminess.1

Yields: 6-8 servings

Prep time: 20-25 minutes

Cook time: 30-40 minutes

Ingredients:

  • For the Chicken:
    • 3 cups cooked, shredded chicken (from about 1.5-2 lbs boneless, skinless chicken breasts or a rotisserie chicken)
    • 1 tablespoon olive oil (if cooking chicken from scratch)
    • 1/2 medium onion, chopped (optional, for the chicken filling)
    • 1 teaspoon chili powder
    • 1/2 teaspoon cumin
    • Salt and black pepper to taste
  • For the Sour Cream Sauce:
    • 1/4 cup unsalted butter
    • 1/4 cup all-purpose flour
    • 2 cups chicken broth
    • 1 cup sour cream (full-fat or reduced-fat)
    • 1 (4-ounce) can diced green chiles, undrained
    • 1/2 teaspoon garlic powder2
    • 1/4 teaspoon onion powder
    • Salt and pepper to taste
  • For Assembly:
    • 8-10 (8-inch) flour tortillas (or corn tortillas if preferred, see notes)
    • 2-3 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
    • Optional garnishes: fresh cilantro, diced tomatoes, sliced black olives, extra sour cream, hot sauce

Equipment:

  • 9×13-inch baking dish
  • Large skillet3
  • Medium saucepan
  • Whisk

Instructions:

  1. Preheat Oven & Prep Chicken:
    • Preheat your oven to 375°F (190°C).4
    • If using raw chicken: Heat olive oil in a large skillet over medium heat. Add diced or shredded chicken (if using pre-cooked, skip this step and go to step 2). If using raw chicken, add chopped onion if desired and cook until chicken is no longer pink and cooked through, about 5-7 minutes. Season the chicken with chili powder, cumin, salt, and pepper. Remove from heat and set aside.
  2. Make the Sour Cream Sauce:
    • In a medium saucepan, melt butter over medium-low heat.
    • Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. It should be lightly golden and bubbly.
    • Gradually whisk in the chicken broth, a little at a time, until smooth and no lumps remain. Continue to whisk constantly as the sauce thickens, about 3-5 minutes. Bring it to a gentle simmer.
    • Remove the saucepan from the heat. Stir in the sour cream, diced green chiles (with their liquid), garlic powder, and onion powder. Season with salt and pepper to taste. The sauce should be creamy and pourable.
  3. Combine Chicken and Some Sauce (Optional but recommended):
    • In a large bowl, combine the shredded chicken (from step 1) with about 1/2 to 3/4 cup of the sour cream sauce. Stir well to coat the chicken evenly. This ensures the chicken filling is flavorful and moist.
  4. Assemble the Casserole:
    • Spread a thin layer of the sour cream sauce (about 1/2 cup) on the bottom of your 9×13-inch baking dish.
    • Lay 3-4 tortillas over the sauce, overlapping slightly to cover the bottom of the dish. (You may need to tear some to fit).
    • Spread half of the chicken mixture evenly over the tortillas.
    • Sprinkle with about 1 cup of shredded cheese.
    • Pour about 1/3 of the remaining sour cream sauce over the cheese.5
    • Repeat the layers: tortillas, remaining chicken mixture, another 1 cup of cheese, and another 1/3 of the remaining sauce.
    • Finish with a final layer of tortillas, the remaining sour cream sauce, and the last 1/2 to 1 cup of shredded cheese.
  5. Bake the Casserole:
    • Cover the baking dish loosely with aluminum foil.
    • Bake for 20 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.6
  6. Rest and Serve:
    • Let the casserole rest for 5-10 minutes before serving. This allows the layers to set and makes it easier to cut and serve.
    • Garnish with fresh cilantro, diced tomatoes, or any other desired toppings.

Tips & Variations:

  • Rotisserie Chicken: Using a pre-cooked rotisserie chicken is a huge time-saver. Just shred the meat and you’re ready to go!
  • Corn vs. Flour Tortillas: Flour tortillas are often preferred for their softness and pliability in casseroles.7 If using corn tortillas, consider lightly frying them in a little oil for a few seconds per side or warming them in the microwave to make them more pliable and prevent them from becoming mushy.
  • Add Veggies: Sautéed diced bell peppers, corn, or black beans can be added to the chicken mixture for extra flavor and nutrients.
  • Spice It Up: For more heat, add a pinch of cayenne pepper to the sauce, use a hotter variety of green chiles, or sprinkle in some red pepper flakes. Pepper Jack cheese can also add a kick.
  • Cream Cheese: For an even richer, thicker sauce, you can melt 2-4 ounces of cream cheese into the sauce along with the sour cream.
  • Make Ahead: Assemble the casserole up to a day in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the fridge 30 minutes before baking and add about 10-15 minutes to the covered baking time.
  • Freezing: This casserole freezes well. Assemble but do not bake. Wrap tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before baking as directed.

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