Description
Sour Cream Chicken Enchilada Casserole is a creamy, cheesy, flavor-packed comfort dish layered with tender chicken, tangy green enchilada sauce, and gooey Monterey Jack cheese. This easy weeknight dinner is perfect for feeding the family, delivering all the bold Tex-Mex flavors of enchiladas in a fuss-free casserole form.
Ingredients
Instructions
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Preheat oven to 350°F (175°C).
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In a bowl, combine shredded chicken, sour cream, green chiles, garlic powder, onion powder, and half the cheese. Season with salt and pepper.
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Cut tortillas in halves or quarters for layering.
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Lightly grease a 9×13-inch baking dish. Spread a thin layer of green enchilada sauce on the bottom.
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Layer tortillas, chicken mixture, and sauce in the dish, repeating until all ingredients are used. Top with remaining enchilada sauce and cheese.
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Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until bubbly and golden.
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Let rest for 5–10 minutes before slicing.
Notes
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Add a sprinkle of chopped cilantro, green onions, or jalapeños for extra flavor.
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For a spicier version, use medium or hot green enchilada sauce.
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Swap in corn tortillas for a gluten-free option.
