Description
Creamy, cheesy, and packed with zesty flavor, this Sour Cream Chicken Enchilada Casserole is a quick and comforting family favorite perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine shredded chicken, enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix well.
- Place 4 flour tortillas in the baking dish to form the bottom layer.
- Spread half of the chicken mixture over the tortillas and top with 1 cup of shredded cheese.
- Repeat the layering with the remaining 4 tortillas, chicken mixture, and cheese.
- Bake for 25–30 minutes or until the cheese is melted and bubbly.
- Let the casserole sit for a few minutes after baking. Garnish with fresh chopped cilantro if desired and serve warm.
Notes
- You can substitute corn tortillas for flour for a gluten-free version.
- Add jalapeños for extra spice.
- Use rotisserie chicken for quicker prep.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg