Sour Cream Chicken Enchilada Casserole Recipe

If you’re looking to bring something downright comforting and crowd-pleasing to your dinner table, this Sour Cream Chicken Enchilada Casserole is a must-try. It layers tender chunks of chicken, creamy sauce, gooey cheddar cheese, and  6 tortillas two times for the ultimate Tex-Mex hug in a baking dish. I’ve tinkered with this recipe for years, and every bite is pure cozy satisfaction. Let’s dive in together and whip up a batch you’ll want to make on repeat!

Ingredients You’ll Need

This casserole keeps it simple, relying on familiar pantry heroes and a few flavorful accents. Each ingredient plays a crucial part, creating the irresistible taste and creamy texture that sets this dish apart—right down to those all-important  6 tortillas in each layer! Here’s what you’ll need and why:

• Chicken: Use about 4 cups of diced cooked chicken—rotisserie or leftovers work beautifully for maximum flavor and less effort.
• Cream of chicken soup: The backbone of that crave-worthy, luscious sauce. It brings everything together with a savory depth.
• Sour cream: An entire cup brings tang and creaminess to balance the richness and give the sauce its classic velvet finish.
• Milk: Thins the sauce out just enough, helping it soak into every bite without getting runny.
• Green chiles: Go canned or fresh for a mild kick and a pop of color—you’ll appreciate their gentle heat and zippy flavor.
• Dried minced onion: Saves time but still adds plenty of sweet-savory onion taste. It softens as it bakes right into the sauce.
• Garlic powder: A teaspoon is all it takes for a mellow background note of garlic throughout the casserole.
• Pepper and salt: Add to taste; a touch of each wakes up all the flavors and ties it together.
• Corn tortillas: Twelve in total, but you’ll use – 6 tortillas per layer for the signature casserole structure.
• Shredded cheddar cheese: 2 to 3 cups for that bubbly, golden finish and extra cheesy pull—don’t be shy!

How to Make Sour Cream Chicken Enchiladas Casserole

Step 1: Prepare the Creamy Sauce

In a large bowl, stir together the cream of chicken soup, sour cream, milk, green chiles, dried minced onion, garlic powder, and a hearty pinch each of salt and pepper. Mix until everything is completely smooth—this rich, creamy sauce is the magic ingredient that binds every layer, flavoring the chicken and 6 tortillas beautifully.

Step 2: Layer the Casserole

Grab a greased baking dish (around 9×13 inches works perfectly) and let’s start building! First, line the bottom with  6 tortillas, overlapping them to cover the pan. Spoon in about half the diced chicken, top with half of the creamy sauce, then sprinkle on half the shredded cheddar cheese. This is where the  6 tortillas truly shine, catching all that flavorful goodness.

Step 3: Repeat the Layers

Now, repeat the magic—add another layer of 6 tortillas, the rest of your chicken, remaining sauce, and finish with the last of your cheese. This structure is what makes the casserole hearty and satisfying, with 6 tortillas in each tier soaking up every drop of creamy sauce for the perfect bite.

Step 4: Bake to Perfection

Pop the whole dish into a 350°F oven and bake for 30 to 40 minutes, or until the casserole is golden and bubbly at the edges. The cheese will get perfectly melty and everything melds together in the best possible way. Let it rest for a few minutes before slicing—this makes serving so much easier!

How to Serve Sour Cream Chicken Enchilada Casserole

Garnishes

The right toppings can take your Sour Cream Chicken Enchilada Casserole from delicious to absolutely irresistible. Try piling on freshly chopped cilantro, a scatter of sliced green onions, or even a few diced tomatoes for refreshing color and zing. A dollop of extra sour cream or a quick squeeze of lime is always a welcome finishing touch.

Side Dishes

This casserole is hearty enough to stand alone, but it positively shines with a few simple sides. Think crisp green salads, fluffy cilantro-lime rice, or a bowl of smoky black beans. Even a quick pico de gallo adds a wonderful burst of brightness next to those rich layers of chicken, cheese, and  6 tortillas.

Creative Ways to Present

If you want to wow at the dinner table, consider baking in individual ramekins for single-serving portions. Or, slice the baked casserole into tidy squares and arrange them artfully on a platter surrounded by your favorite Tex-Mex condiments. You can also serve it as the filling for a “nacho bar”—just scoop out portions with tortilla chips and invite your guests to top as they wish!

Make Ahead and Storage

Storing Leftovers

To save any leftovers, let the casserole cool to room temperature, then cover tightly and store in the fridge. It will easily keep for up to 4 days, and tastes even better the next day as the flavors soak into those 6 tortillas all over again. I recommend keeping the toppings separate until you’re ready to eat.

Freezing

This casserole is wonderfully freezer-friendly! Assemble as directed (but don’t bake yet), wrap the dish well in foil and plastic, and freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator, then bake as usual—those – 6 tortillas hold up perfectly, absorbing every bit of flavor.

Reheating

To reheat, cover the dish with foil and pop it in a 350°F oven for about 20-25 minutes, or until hot throughout. You can also heat single servings in the microwave in short bursts. Add a fresh sprinkle of cheese on top before reheating if you’d like to refresh the gooey, cheesy layer over your 6 tortillas.

FAQs

Can I use flour tortillas instead of corn for the 6 tortillas layers?

Yes, you can swap in flour tortillas if you prefer a softer texture, though corn tortillas give a more authentic flavor and help the casserole hold its shape better. Either way, use 6 tortillas per layer as called for.

Is there a way to make this casserole spicier?

Absolutely! Mix in some diced jalapeños or a few dashes of your favorite hot sauce along with the green chiles to turn up the heat without overpowering those creamy sauce and 6 tortillas layers.

What other cheeses work well besides cheddar?

Feel free to use Monterey Jack, pepper jack, or a Mexican cheese blend for even more gooey goodness. Just be sure to use enough cheese to cover the 6 tortillas layers for the best results.

Can I assemble the casserole ahead of time?

Definitely! Assemble up to a day in advance, cover, and refrigerate. Bake it straight from the fridge—just add a few extra minutes if needed. The 6 tortillas absorb even more flavor if made ahead!

Do I need to warm my tortillas before assembling?

It’s a good idea, especially with corn tortillas, since a quick warm in the microwave or skillet makes them more flexible and prevents cracking as you layer your 6 tortillas in the casserole.

Final Thoughts

I can’t recommend this Sour Cream Chicken Enchilada Casserole enough for weeknights, potlucks, or any time you crave pure, comforting flavor. It’s so easy, full of creamy, cheesy layers, and those perfect 6 tortillas in every bite. Give it a try—your friends and family will ask for it again and again!

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