Description
Sour Cream Chicken Enchilada Casserole is a comforting dish perfect for busy weeknights. This hearty casserole layers tender shredded chicken, creamy sour cream, and zesty enchilada sauce between soft corn tortillas, all topped with gooey melted cheese. It’s easy to prepare and can be customized to suit your family’s preferences. With its inviting aroma and rich flavors, this dish is sure to become a favorite at your dinner table.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 1 cup full-fat sour cream
- 2 cups enchilada sauce
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cloves fresh garlic, minced
- ¼ cup chopped green onions (for topping)
- ½ cup sliced jalapeños (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and spray a large baking dish with nonstick cooking spray.
- Boil chicken breasts in a medium pot until fully cooked (15-20 minutes), then shred with two forks.
- In a bowl, mix sour cream, enchilada sauce, and minced garlic until smooth.
- Layer tortillas in the baking dish, followed by half of the shredded chicken, half of the sour cream mixture, and one cup of mixed cheeses.
- Repeat layers with remaining tortillas, chicken, sauce mix, and top with remaining cheese.
- Bake for 25-30 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 85mg