Easy Sour Cream Chicken Enchilada Casserole Ready in 30 Minutes

Did You Know 73% of Home Cooks Avoid Enchiladas Because They Think They’re Too Complicated?

I used to be part of that statistic too, until I discovered the magic of this Sour Cream Chicken Enchilada Casserole. It delivers all the authentic, comforting flavors of traditional enchiladas without the tedious rolling and assembly. The secret? Layers of tender chicken, creamy sauce, and soft tortillas that come together like a warm hug from your abuela’s kitchen.

When my neighbor Rosa first brought me this dish after I’d had surgery, I nearly cried at how the tangy sour cream balanced perfectly with the smoky enchilada sauce. The melted cheese formed golden pools in all the right places, and the chicken – oh, the chicken! – was so tender it practically dissolved on my tongue. That’s when I knew I needed to recreate this masterpiece for my own family.

What makes this casserole version so special is how it solves all the common enchilada frustrations. No more torn tortillas from overstuffing. No more uneven sauce distribution. And best of all? It comes together in about half the time of traditional enchiladas, making it perfect for busy weeknights when you’re craving something hearty and satisfying.

The beauty of this Sour Cream Chicken Enchilada Casserole lies in its versatility too. I’ve made it with leftover rotisserie chicken on rushed evenings, and with freshly grilled chicken thighs for Sunday dinners when I wanted to impress. Both versions disappeared just as quickly from the table.

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Sour Cream Chicken Enchilada Casserole: A Cozy, Creamy Dream

There’s something magical about a casserole that brings together tender chicken, creamy sour cream, and the warm spices of enchilada sauce. This dish is the love child of comfort food and Tex-Mex flair—perfect for busy weeknights or potlucks where you want to impress without the stress. Let’s gather our ingredients and get layering!

Ingredients You’ll Need

• 3 cups cooked shredded chicken – Rotisserie chicken works beautifully here, but leftover roasted or grilled chicken is just as good. The key is juicy, tender shreds!
• 1 (10 oz) can red enchilada sauce – Mild or medium, depending on your spice preference. If you’re feeling ambitious, homemade enchilada sauce takes this to the next level.
• 1 (4 oz) can diced green chiles – These add a gentle tangy heat. Don’t drain them—the little bit of liquid helps keep the casserole moist.
• 1 cup sour cream – Full-fat is my go-to for richness, but light sour cream works in a pinch.
• 1 teaspoon ground cumin – That warm, earthy note that makes every bite sing.
• ½ teaspoon garlic powder – Because everything’s better with garlic.
• 8-10 corn tortillas – Slightly stale tortillas actually hold up better, but fresh ones work too—just give them a quick toast in a dry skillet to prevent sogginess.
• 2 cups shredded Monterey Jack cheese – Melty, mild, and oh-so-cozy. A blend of Monterey Jack and cheddar is also delicious.
• Fresh cilantro, diced avocado, and lime wedges – For serving! These bright toppings cut through the richness beautifully.

Let’s Assemble the Comfort

1. Preheat & Prep: Crank your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. A quick spritz of cooking spray or a swipe of butter does the trick.
2. Mix the Filling: In a large bowl, combine the shredded chicken, enchilada sauce, green chiles, sour cream, cumin, and garlic powder. Stir until everything is evenly coated—the mixture should be creamy but not soupy. Taste and adjust seasoning if needed (sometimes I sneak in a pinch of salt if the chicken is underseasoned).
3. Layer the Tortillas: Tear 4-5 tortillas into quarters and arrange them in a single layer on the bottom of the baking dish. It’s okay if they overlap slightly—this isn’t about perfection, it’s about deliciousness.
4. Add the Chicken Mixture: Spoon half of the creamy chicken filling over the tortillas and spread it gently with the back of a spoon. Sprinkle with a generous handful of cheese (about 1 cup).

Now, take a deep breath and inhale that incredible aroma—you’re halfway to enchilada casserole bliss! The layers are coming together, and soon, that golden, bubbly cheese will be calling your name.

Conclusion

This Sour Cream Chicken Enchilada Casserole is the ultimate comfort food—creamy, cheesy, and packed with flavor. Whether you’re feeding a crowd or meal prepping for the week, this dish is a guaranteed hit. With layers of tender chicken, tangy sour cream, and warm spices, it’s a fuss-free twist on classic enchiladas that still delivers all the cozy satisfaction.

Give this recipe a try and let us know how it turns out! Did you add any personal twists? We’d love to hear your feedback in the comments below. And if you’re craving more easy, crowd-pleasing dinners, check out our similar recipes for more inspiration.

FAQs

Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken is a fantastic shortcut for this recipe. Just shred the meat and skip the cooking step—it’ll save you time without sacrificing flavor.

Can I make this casserole ahead of time?

Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.

What can I use instead of flour tortillas?

Corn tortillas work beautifully too! Just be sure to warm them slightly before layering to prevent cracking. You can also use low-carb tortillas if preferred.

How do I store leftovers?

Leftovers will keep in the fridge for up to 3 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm it in the oven at 350°F until heated through.

Can I freeze this casserole?

Definitely! Wrap the unbaked casserole tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed, adding a few extra minutes if needed.