Sour Cream Chicken Enchilada Casserole
A comforting and cheesy casserole made with tender chicken, creamy sour cream, and layers of tortillas, perfect for family dinners.
Ingredients
Main Ingredients
- 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 for garnish (optional)
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper.
- In a greased 9×13 inch baking dish, layer 4 tortillas to cover the bottom.
- Spread half of the chicken mixture evenly over the tortillas, then sprinkle 1 cup shredded cheese on top.
- Add another layer of 4 tortillas, the remaining chicken mixture, and top with the final cup of shredded cheese.
Baking
- Bake for 25-30 minutes, until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving. Enjoy!
Notes
Serve warm, sliced into squares. Pairs well with a side salad, guacamole, or tortilla chips. Add extra toppings like sour cream, salsa, or jalapeños for enhanced flavor. Store leftovers covered in the fridge for up to 3 days or freeze for up to 3 months.