Sour Cream Chicken Casserole

This Mexican-inspired comfort food classic brings all your favorite enchilada flavors into an easy, crowd-pleasing casserole format. Layers of tender shredded chicken and melty cheese are bound together with a creamy, mildly spicy sauce for a dinner that will have everyone asking for seconds.

I started making this casserole during a particularly hectic time when my kids had evening activities almost every night. Now they specifically request "Mom's lazy enchiladas" whenever they want something cozy and satisfying.

Ingredients

• Shredded chicken: saves valuable prep time and creates a tender texture throughout
• Green enchilada sauce: provides authentic flavor without requiring multiple spices
• Sour cream: creates the creamy richness that makes this dish so comforting
• Diced green chiles: add mild heat and authentic Mexican flavor
• Monterey Jack cheese: melts beautifully and complements the green sauce perfectly
• Flour tortillas: work better than corn in this recipe as they soften ideally when baked
• Garlic and onion powder: add depth without the prep work of fresh aromatics
• Salt and pepper: balance all the flavors
• Fresh cilantro: brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F and lightly grease your baking dish. The light coating prevents sticking and makes cleanup easier. Take care not to overspray as this can make the edges too oily.

Prepare the Filling:

Combine the shredded chicken with green enchilada sauce, sour cream, and green chiles in a large bowl. The mixture should be creamy and well coated but not soupy. Make sure to taste at this point to adjust seasoning if needed before assembling.

First Layer Assembly:

Arrange four tortillas to cover the bottom of your baking dish. They may overlap slightly which is perfect. Spread exactly half of your chicken mixture evenly over the tortillas, making sure to reach the edges. Add half the cheese in an even layer, which will create that perfect melty middle section.

Complete the Layers:

Add the remaining tortillas, creating a second complete layer. Top with all remaining chicken mixture, spreading it to the edges for even baking. Finish with a generous layer of cheese that completely covers the surface for that beautiful golden top.

Baking Process:

Bake uncovered for the full 25 to 30 minutes. You want the cheese to get slightly golden at the edges and bubbling throughout. This indicates the casserole is heated through and the flavors have melded perfectly.

Rest Before Serving:

Allow the casserole to rest for 5 minutes after removing from the oven. This crucial step helps the layers set so your servings stay intact when cut rather than falling apart.

The green chiles are absolutely my favorite ingredient in this recipe. My grandmother used to roast and peel fresh ones from her garden in New Mexico, and while canned are convenient, I occasionally roast my own when I want to make this dish extra special for family gatherings.

Make-Ahead Options

This casserole works perfectly as a make-ahead meal. You can assemble the entire dish, cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. When ready to cook, simply remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, possibly adding 5 extra minutes if still cold in the center.

Simple Substitutions

If you prefer a red enchilada version, simply substitute red enchilada sauce for the green. For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cheese. You can easily make this vegetarian by replacing the chicken with two cans of rinsed and drained black beans or 2 cups of sautéed vegetables like zucchini, corn, and bell peppers.

Serving Suggestions

This casserole pairs wonderfully with a simple side salad dressed with lime vinaigrette. For a more elaborate meal, serve alongside Mexican rice and refried beans. Popular toppings include diced avocado, fresh pico de gallo, extra sour cream, or a few dashes of hot sauce for those who enjoy more heat.

Storage and Reheating

Leftovers will keep well in the refrigerator for up to 4 days in an airtight container. To reheat, cover with foil and warm in a 325°F oven for about 20 minutes until heated through. Microwaving works in a pinch but may make the tortillas slightly soggy. For freezing, cut into individual portions, wrap well, and freeze for up to 3 months for quick weeknight meals.

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Frequently Asked Questions

→ Can I use corn tortillas instead of flour tortillas?

Yes, you can substitute flour tortillas with corn tortillas. Keep in mind, corn tortillas may provide a slightly different texture and flavor, which pairs equally well with the creamy sauce.

→ What type of cheese works best for this casserole?

Monterey Jack cheese is recommended for its creamy texture and mild flavor. However, you can also use cheddar, Colby Jack, or a shredded Mexican blend for variation.

→ How can I make this dish spicier?

For an extra kick, add a diced jalapeño to the filling or use a spicier green enchilada sauce. You can also sprinkle crushed red pepper flakes or a dash of hot sauce over the top before baking.

→ Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day ahead and refrigerate it. When ready to bake, let it sit at room temperature for 20 minutes before placing it in the oven.

→ Is it possible to make this dish gluten-free?

Absolutely! Substitute the flour tortillas with gluten-free tortillas, and double-check that your enchilada sauce and other ingredients are certified gluten-free.

→ Can I freeze leftovers?

Yes, the casserole freezes well. Let it cool completely, portion into airtight containers, and freeze for up to 2 months. Reheat in the oven for best results.