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Sour Cream Chicken Enchilada Casserole

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  • 4.36 from 139 votes

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Sour Cream Chicken Enchilada Casserole

” I’ve made this for 30 +- years. It was my kids favorite and they still request it when visiting. 😀 ”

Sour Cream Chicken Enchilada Casserole

Sooo CHEESY!!! This easy enchilada recipe is OVER THE TOP!

Sour Cream Chicken Enchilada Casserole

Great for anyone who is craving some good comfort food!

Sour Cream Chicken Enchilada Casserole

Pro tip: Add two Rotel tomatoes for more spice!

Ingredients:

4 C. Shredded chicken

1 Can cream of chicken soup

½ C. Sour cream

½ C. Milk

1 Can chopped green chilis

2 tsp. Onion powder

1 tsp. Garlic powder

12 Corn tortillas

2 C. Mexican blend cheese

Salt and pepper to taste

How to make Sour Cream Chicken Enchilada Casserole:

Step 1. Preheat the oven to 350 degrees.

Step 2. Layer 6 corn tortillas in the bottom of a 9×9 greased baking dish.

Step 3. In a mixing bowl, combine the soup, sour cream, milk, green chilis, onion powder, garlic powder and salt and pepper to taste. Whisk to combine.

a. adding sour cream

b. adding milk

c. adding green chilis

d. adding onion powder, garlic powder and salt and pepper

Step 4. Place a layer of half of the shredded chicken on top of the tortillas in the baking dish.

Step 5. Spread half of the sauce mixture over the chicken.

Step 6. Top the sauce with ½ of the cheese.

Step 7. Repeat with another layer of tortillas, then shredded chicken, sauce and finally, the rest of the shredded cheese on top.

Step 8. Bake for 40 minutes and let sit 20-25 minutes before serving.

Step 9. Garnish with freshly chopped green onions if desired.

Enjoy!

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Sour Cream Chicken Enchilada Casserole

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Sour Cream Chicken Enchilada Casserole
4.36 from 139 votes

Ingredients 

  • 4 C. Shredded chicken
  • 1 Can cream of chicken soup
  • ½ C. Sour cream
  • ½ C. Milk
  • 1 Can chopped green chilis
  • 2 tsp. Onion powder
  • 1 tsp. Garlic powder
  • 12 Corn tortillas
  • 2 C. Mexican blend cheese
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 350 degrees.
  • Layer 6 corn tortillas in the bottom of a 9x9 greased baking dish.
  • In a mixing bowl, combine the soup, sour cream, milk, green chilis, onion powder, garlic powder and salt and pepper to taste. Whisk to combine.
  • Place a layer of half of the shredded chicken on top of the tortillas in the baking dish.
  • Spread half of the sauce mixture over the chicken.
  • Top the sauce with ½ of the cheese.
  • Repeat with another layer of tortillas, then shredded chicken, sauce and finally, the rest of the shredded cheese on top.
  • Bake for 40 minutes and let sit 20-25 minutes before serving.
  • Garnish with freshly chopped green onions if desired.

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 29g | Protein: 37g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Cholesterol: 119mg | Sodium: 639mg | Fiber: 3g | Sugar: 2g
Author: Laura

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