Sour Cream Chicken Enchiladas

Looking for a comforting casserole that’s full of flavor and perfect for sharing? These Sour Cream Chicken Enchiladas are a creamy, cheesy crowd-pleaser you can bake right away, prep ahead, or freeze for later. Made with simple ingredients like tender chicken, green chiles, and a rich sour cream sauce, this dish is just right for family dinners or gifting to a friend who could use a little extra love. Serve it with a side of beans and rice—or just enjoy it on its own. It’s cozy comfort in a casserole dish!

It’s the perfect creamy chicken enchilada bake to bring to a potluck, share with a neighbor, or deliver as a comforting meal to someone in need. Made with tender shredded chicken, melty cheese, and a rich sour cream sauce, this dish is a family favorite. If you’re looking for easy chicken enchiladas with cream of chicken soup or a freezer-friendly Mexican casserole, this one checks all the boxes.

Related: Looking for the perfect side dish to round out your meal? This easy Mexican rice is full of flavor, comes together in a snap, and pairs perfectly with any Tex-Mex favorite!

Sour Cream Chicken Enchiladas Ingredients

Sour Cream Mixture

• 12 oz sour cream
• 1 can of cream of chicken soup
• 1 medium yellow or white onion, chopped
• 1 small can (4 oz) chopped green chiles
• ½ tsp garlic salt or garlic powder
• 2 cups cooked, chopped, or shredded chicken (rotisserie chicken works great!)

Additional Ingredients:

• 1 lb shredded cheddar cheese (about 4 cups)
• 1 package corn tortillas, torn into ⅓’s
• Red enchilada sauce (use about ½ to 1 cup total, depending on preference)

How to Make Sour Cream Chicken Enchiladas

1. Preheat the Oven
   Preheat to 350°F. Lightly grease a 9×13-inch baking dish.
2. Prepare the Mixture
   In a large bowl, stir together the sour cream, chopped onion, green chiles, garlic salt, and chicken.
   
   Mix until well combined.
3. Layer the Casserole
   Spread a thin layer of the sour cream chicken mixture on the bottom of the prepared dish. Add a layer of torn corn tortillas to cover the chicken mixture. Drizzle with a small amount of red enchilada sauce (about 2 tablespoons).Salsa also works. Add another layer of the sour cream chicken mixture, then sprinkle with half of the shredded cheese.
   
4. Repeat Layers
   Repeat the layering process, ending with ½ the shredded cheese (2 cups) on top.
   
5. Bake and Serve
   Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes, or until bubbly and the cheese is fully melted.
   Let rest for 5-10 minutes before serving. Garnish with fresh cilantro, diced avocado, or a dollop of sour cream if desired.

Notes

• Make-Ahead: Assemble the casserole up to a day in advance. Cover and refrigerate, then bake as directed, adding 10 minutes to the baking time.
• Freezer-Friendly: This casserole freezes well. Assemble, cover tightly, and freeze. Thaw overnight in the fridge and bake as instructed.

This creamy sour cream chicken enchilada casserole is the ultimate comfort food—perfect for delivering to a friend in need or stashing in the freezer for busy weeknights. Whether you’re making it fresh, baking it ahead of time, or freezing it for later, this make-ahead chicken enchilada casserole always hits the spot. It’s a thoughtful, freezer-friendly meal to bring to new moms, friends recovering from surgery, or anyone who could use a warm and delicious dinner. Don’t forget to use my free printable meal delivery labels and “Made with Love” tags to include helpful reheating instructions and a personal note—especially if you’ve adjusted the recipe for special diets. Want more tips? Check out my full post on how to take a meal to a friend for stress-free ideas that make meal sharing easier and more meaningful.