Sour Cream Chicken Enchilada Casserole is the ultimate comfort food shortcut for busy home cooks. If you’ve ever craved classic enchiladas but dreaded the time-consuming rolling process, this no-fuss, layered casserole is your delicious solution. Packed with tender shredded chicken, creamy sour cream sauce, and gooey melted cheese, it brings all the Tex-Mex flavor you love with none of the hassle. Ready in under an hour, this dish is a family-friendly crowd-pleaser that’s perfect for weeknight dinners, potlucks, or make-ahead meals. Get ready to fall in love with the bold taste and unbeatable convenience of this creamy casserole.
Why You’ll Love This Recipe
- Effortless Preparation: Skip the rolling; just layer the ingredients and bake.
- Family-Friendly: Mild yet flavorful, it’s a hit with both kids and adults.
- Versatile: Customize with your favorite toppings or add-ins.
- Make-Ahead Friendly: Prepare in advance and bake when ready.
- Leftover Delight: Tastes even better the next day.
Ingredients
For the Sour Cream Sauce:
- 1/4 cup (28 grams) unsalted butter
- 1/4 cup (32 grams) all-purpose flour
- 2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
- 2 cups (473 ml) chicken broth
- 1 cup (230 grams) sour cream
- 2 tablespoons (20 grams) chopped pickled jalapeños
- 1 teaspoon (5 ml) pickled jalapeño juice
- 1 teaspoon (2 grams) ground cumin
- 1 teaspoon (6 grams) kosher salt
- 1/2 teaspoon (1 gram) ground black pepper
For the Casserole:
- 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
How to Make Sour Cream Chicken Enchilada Casserole
Step 1: Prepare the Sauce
Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly. Add the garlic and cook for another 30 seconds. Gradually whisk in the chicken broth and bring the mixture to a boil. Continue stirring until the sauce thickens, about 5 minutes. Remove from heat and mix in the sour cream, jalapeños, jalapeño juice, cumin, salt, and pepper.
Step 2: Assemble the Casserole
Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish. Layer 6 tortillas on the bottom, overlapping as needed. Spread half of the shredded chicken evenly over the tortillas, pour over half of the sour cream sauce, and sprinkle with 1 cup of Monterey Jack cheese. Repeat the layers with the remaining tortillas, chicken, and sauce. Top with the rest of the Monterey Jack cheese and all of the Cheddar cheese.
Step 3: Bake
Cover the casserole tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is fully melted and bubbly.
Helpful Tips
- Use Rotisserie Chicken: Speeds up prep time and adds extra flavor.
- Avoid Overcrowding Layers: Keeps texture balanced.
- Let it Rest: Wait 5-10 minutes after baking before slicing to help it set.
- Add Toppings: Fresh cilantro, diced avocado, and green onions elevate flavor.
Substitutions And Variations
- Meat Options: Swap chicken for turkey or ground beef.
- Tortillas: Use corn for a gluten-free version.
- Cheese: Pepper Jack or a Mexican blend can replace Monterey Jack.
- Spice Level: Add hot sauce or more jalapeños for heat.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes! Assemble it and refrigerate for up to 2 days before baking.
Can I freeze it? Absolutely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
What should I serve with it? Great with a side salad, Mexican rice, or refried beans.
Is it spicy? Mild with a slight kick from jalapeños. Adjust to taste.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave or place the casserole in a 350°F oven until warmed through. To freeze, wrap tightly and store for up to 3 months.
Conclusion
This Sour Cream Chicken Enchilada Casserole delivers everything you love about enchiladas with half the effort. It’s creamy, cheesy, and comforting—perfect for feeding a crowd or meal prepping for the week. Try it once, and it might just become your go-to dinner.
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Sour Cream Chicken Enchilada Casserole: The No-Roll Dinner That’s Taking Over Weeknight Tables
- Total Time: 50 minutes
Description
Sour Cream Chicken Enchilada Casserole is a creamy, cheesy, no-roll Tex-Mex bake that’s perfect for busy nights. Just layer, bake, and serve a dinner the whole family will love. Quick, flavorful, and totally comforting—try it tonight!
Ingredients
Sour Cream Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cloves garlic, minced (or 1/4 tsp garlic powder)
2 cups chicken broth
1 cup sour cream
2 tbsp chopped pickled jalapeños
1 tsp pickled jalapeño juice
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp ground black pepper
Casserole:
3 cups cooked, shredded chicken
12 (6-inch) flour or corn tortillas
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
Instructions
Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly. Add the garlic and cook for another 30 seconds. Gradually whisk in the chicken broth and bring the mixture to a boil. Continue stirring until the sauce thickens, about 5 minutes. Remove from heat and mix in the sour cream, jalapeños, jalapeño juice, cumin, salt, and pepper.
Step 2: Assemble the Casserole
Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish. Layer 6 tortillas on the bottom, overlapping as needed. Spread half of the shredded chicken evenly over the tortillas, pour over half of the sour cream sauce, and sprinkle with 1 cup of Monterey Jack cheese. Repeat the layers with the remaining tortillas, chicken, and sauce. Top with the rest of the Monterey Jack cheese and all of the Cheddar cheese.
Step 3: Bake
Cover the casserole tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is fully melted and bubbly.
Notes
Use rotisserie chicken for a faster prep. Customize heat with extra jalapeños or hot sauce. Leftovers reheat beautifully!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 462
- Sugar: 2g
- Carbohydrates: 22g
- Protein: 29g