Sour Cream Chicken Enchilada Casserole
This sour cream chicken enchilada casserole is the kind of cozy Tex-Mex dinner that disappears fast at my house. The casserole is layered with shredded rotisserie chicken, corn tortillas, melty cheese, and a creamy salsa verde sour cream sauce that tastes like it came from your favorite restaurant-style enchiladas, without the hassle of rolling tortillas. The pickled jalapeños, green chiles, and spices give it bold flavor while still being easy enough for a busy weeknight. This creamy chicken enchilada casserole is warm, comforting, and guaranteed to earn repeat requests.
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My Favorite Chicken Enchilada Casserole
One of my favorite things to order at a Tex-Mex restaurant is a plate of creamy chicken enchiladas covered in rich sour cream sauce. Tex-Mex comfort food at it's finest!
But as much as I love eating enchiladas, I'll be honest... rolling tortillas at home is not my favorite kitchen task. That's exactly why I tested and perfected this sour cream enchilada casserole.
This is one of my favorite casseroles to make for potlucks, family dinners, or nights when I want leftovers waiting in the fridge the next day. It has all the authentic flavors I crave, but in an easy layered casserole form that skips the tedious rolling altogether.
This casserole is my shortcut version of enchilada night, but when I have a little more time, I love making my brisket enchiladas with homemade red sauce or my green chicken enchiladas. Both are absolutely worth the extra effort.
Ingredient Notes
This easy enchilada casserole keeps things simple, but each ingredient plays an important role in building those creamy, cozy Tex-Mex flavors. A few smart shortcuts help this casserole come together quickly without sacrificing flavor.
- I make this casserole with shredded rotisserie chicken, but you can also cook and shred chicken breasts or thighs. Using rotisserie chicken adds extra savory flavor while cutting down on prep time, making this casserole perfect for busy weeknights.
- Corn tortillas give this casserole that classic enchilada flavor and texture.
- Sour cream is what gives the sauce its rich, tangy flavor and creamy texture. It balances the smoky spices and salsa verde. For the best texture, use full-fat sour cream.
- Salsa verde adds brightness, acidity, and a fresh roasted chile flavor that keeps the casserole from feeling too heavy. It also pairs perfectly with the sour cream and green chiles for a creamy green enchilada-style sauce.
- Cream of chicken soup is a shortcut ingredient that helps create a thick, velvety sauce. It also makes this recipe extra reliable and weeknight-friendly.
- Mild green chiles add heat without making the casserole overly spicy. They help build that classic Tex-Mex enchilada flavor throughout the sauce.
- Pickled jalapeños are one of my favorite ingredients in this casserole because they add tangy heat and a little extra zip that cuts through the richness of the sauce and cheese.
- The spice blend of smoked paprika, chili powder, and cumin gives this casserole warm, smoky Tex-Mex flavor without the need for a long-simmered homemade sauce.
- Use a good melting cheese like Monterey Jack, Mexican blend, or cheddar. Freshly shredded cheese melts best and creates those gooey cheesy layers.
How to Make Sour Cream Chicken Enchilada Casserole
It's all about the layers! This Tex-Mex casserole has all the flavor of creamy chicken enchiladas without the tedious rolling.
Step 1: Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the sour cream, salsa verde, cream of chicken soup, milk, chopped onion, green chiles, pickled jalapeños, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir until smooth and fully combined.
The sauce should look creamy and lightly speckled with green chiles and spices.
Step 2: Spread a couple spoonfuls of the sauce across the bottom of the baking dish. This keeps the tortillas from sticking and helps soften them as the casserole bakes.
Arrange 6 corn tortillas across the bottom of the dish, slightly overlapping if needed.
Step 3: Evenly spread half of the shredded chicken over the tortillas.
Step 4: Spoon half of the sour cream sauce over the chicken and spread it into an even layer.
Step 5: Sprinkle half of the shredded cheese over the top.
Repeat the layers one more time with the remaining tortillas, chicken, sauce, and cheese.
Step 6: Bake uncovered until the casserole is hot throughout and the cheese is melted and bubbling around the edges.
Tips for the Best Sour Cream Enchilada Casserole
- Corn tortillas give the casserole the most classic enchilada flavor, but flour tortillas can work in a pinch. Just note the texture will be softer and slightly less traditional.
- If you want golden brown cheesy edges, broil the casserole for 1 to 2 minutes at the end. Just keep a close eye on it so the cheese doesn't burn.
- Let the casserole rest for about 10 minutes before slicing and serving. This helps the layers settle so the casserole slices more cleanly.
Serving Suggestions
This creamy chicken enchilada casserole is delicious on it's own, but if you want to add some sides to make it a more complete meal, here are some tasty options:
- Jalapeno rice and beans
- Salsa and guacamole with tortilla chips
- Fresh toppings like salsa fresca, cilantro, sliced avocado, and extra sliced jalapenos.
- Frozen limeade margarita because a classic frozen margarita always pairs well with Mexican food!
Storage
Unless you're serving a crowd, this enchilada casserole with sour cream makes plenty for leftovers. Let leftovers cool to room temperature before storing. Store leftover casserole in the refrigerator, tightly covered with foil or in an airtight container for up to 3-4 days. Reheat in the microwave.
You can also freeze leftovers in an airtight container in the freezer for up to 3 months. Before reheating, allow casserole to thaw overnight. Reheat in the oven or microwave.
More Tex-Mex Dinners
- My beef skillet enchiladas are another quick and easy enchilada shortcut.
- King ranch chicken casserole is a classic Texas casserole made with pantry staples and comes together effortlessly in under an hour.
- This Jiffy tamale pie recipe is an easy, weeknight-friendly meal that's made in one skillet.
- Layered taco lasagna with tortillas and ground beef comes together with simple ingredients and bakes in just 20 minutes.
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠
Sour Cream Chicken Enchilada Casserole
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Equipment
- 9x13" Baking Dish
Ingredients
- 4 cups rotisserie chicken shredded
- 12 corn tortillas
- 1 cup sour cream
- 1 ½ cups salsa verde
- ¼ cup milk
- 10.5 ounce cream of chicken soup
- ½ onion chopped
- 4 ounces green chiles
- ⅓ cup pickled jalapeno peppers from a jar or can, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups shredded cheese Mexican blend, Monterey Jack, or cheddar
Instructions
- Preheat oven to 350°F and grease a 9×13" baking dish.
- Make the sour cream sauce by mixing sour cream, salsa verde, cream of chicken soup, milk, green chiles, jalapenos, onions, and all spices in a mixing bowl. Stir well to combine.
- To assemble the casserole, start by spreading a couple tablespoons of sour cream sauce across the bottom of the baking dish. Top with six tortillas.
- For the second layer, spread half of the shredded chicken over the corn tortillas.
- For the third layer, evenly spread half of the sour cream sauce over the shredded chicken.
- For the fourth layer, sprinkle half of the shredded cheese over the sour cream sauce.
- Repeat all layers one more time.
- Bake in the oven for 30 minutes. Let the casserole rest and cool for 10 minutes before serving.
Notes
- To save time, you can use canned chicken.
- If you want to make this recipe spicier, you can: use fresh jalapeno, add a couple teaspoons of hot sauce, 1-2 teaspoons of chili powder, or ½ teaspoon of cayenne pepper to the sour cream sauce.
- Optional toppings can be: salsa, pico de gallo, cilantro, and green onions.
Would flour tortillas work instead of corn tortillas?
Yes, you can use flour tortillas, but it may change the texture of the casserole. Flour tortillas absorb more sauce and moisture, which can lead to a softer/mushy texture. Personally, I don't mind the texture and think both ways taste great.
Where does one actually add the salsa verde? Mentioned in ingredients but not the method? Is it to go into the sauce with the sour cream and soup?
Thank you.
Yes, you are correct, the salsa verde goes in with the sour cream mixture. Thanks for catching this - I've updated the recipe card.
Salsa verde is mixed in with all the ingredients for the sour cream sauce.
It's in step 2 of the instructions.
Have a great day and dinner!!
Very impressive recipe taste good...
I love this, it’s like the enchiladas I get at my favorite restaurants. I thought this would be perfect for leftovers but my family didn’t leave any, they loved it!!
can you save me a piece
Great recipe and very descriptive!
Can you add the total cost? With inflation through the roof I like to know how much each meal will cost before starting it.