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