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Sour Cream Chicken Enchilada Casserole

5 from 1 vote
This is a versatile dish that’s perfect for any occasion. Whether you prepare it ready-to-bake, bake it ahead of time, or freeze it for later, this casserole always delivers. Serve it with refried beans, tortilla chips, salsa, guacamole, and a fresh salad for a complete and satisfying meal.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings: 8
Ingredients Method Video

Ingredients
  

  • 12 oz sour cream
  • 1 can 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 chopped, or shredded chicken (rotisserie chicken works great!)
  • 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)

Method
 

  1. Preheat to 350°F. Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, stir together the sour cream, chopped onion, green chiles, garlic salt, and chicken. Mix until well combined.
  3. Spread a thin layer of the sour cream chicken mixture on the bottom of the prepared dish.
  4. Add a layer of torn corn tortillas to cover the chicken mixture.
  5. Drizzle with a small amount of red enchilada sauce (about 2 tablespoons).
  6. Add another layer of the sour cream chicken mixture, then sprinkle with half of the shredded cheese.
  7. Repeat the layering process, ending with ½ the shredded cheese (2 cups) on top.
  8. 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.
  9. Let rest for 5-10 minutes before serving. Garnish with fresh cilantro, diced avocado, or a dollop of sour cream if desired.

Video