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This Sour Cream Chicken Enchilada Casserole is pure comfort food! It’s also easy to assemble with just 15 minute of prep and a quick bake in the oven! No rolling individual enchiladas here. Just layer, bake, and call it a win.
Enchilada casserole because we’re not rolling on a weeknight.
Enchiladas? Yes, absolutely, give me 20.
Rolling enchiladas? On a weeknight? Absolutely not.
We’re taking all the goodness of our cream cheese chicken enchiladas, doctoring it up a bit with extra sour cream (I’m sorry, I love the stuff), and turning it into a weeknight friendly casserole that comes out of the oven hot, bubbly, and so saucy.
Is this some sort of dinner time voodoo? Honestly, maybe. The ingredient list is full of ingredients I bet you already have, the prep time is about 15 minutes (10 if you hustle), and then it’s hands off in the oven until everything is melty and gooey and bubbly in the best ways.
Also did I mention the way the corn kernels add this delightful little pop of sweet crunch to each bite? One of my favorite bits.
Please also make my chili cheese enchiladas. You can thank me later.
♥ 3 Reasons You’ll Love This Recipe:
All flavor, no fuss! Quick and easy enchiladas with no rolling required.
Creamy, cheesy comfort food. Sour cream + cream cheese + cheddar + pepper jack = happy people.
Leftovers are even better. This casserole reheats beautifully and somehow tastes even more flavorful the next day. Make it Sunday, eat it all week.
Ingredients & Swaps:
- Corn vs. flour tortillas: Corn tortillas give you that traditional enchilada flavor and slightly firmer texture. Flour tortillas make it a bit more like a creamy Mexican lasagna. Both work great.
- Spice it up or down: Jarred jalapeños add a mild kick, but green chiles keep things even more kid-friendly. For heat lovers, go fresh with your peppers or add hot sauce to the sauce mix.
- Red or green enchilada sauce: Totally your call. We lean red, but green is just as tasty. Use whatever you have in the pantry.
- Cheese: Pepper jack gives it a little spice, but Monterey Jack, a Mexican blend, or any blend you like is okay too.
- Chicken: This is your perfect opportunity to put our crockpot shredded chicken to use. A rotisserie will do just fine too.
How To:
Add the sour cream, cream cheese, enchilada sauce, corn, jalapenos, cumin, and chili powder to a mixing bowl and stir well to combine.
Layer tortillas, chicken, and sauce in your baking dish. Sprinkle on cheese and repeat the layers.
Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for 20 minutes.
Uncover the dish, top with some cilantro or a few slices of jalapeno and then dig in!
Serving Ideas:
Pretty much any Mexican or Tex-Mex side dish is going to pair well with this casserole! We’ve got lots of them too:
- Our easy Mexican rice or this cilantro lime rice are both winners! And don’t forget the refried beans.
- These air fryer tortilla chips with our homemade salsa or homemade guacamole is just like what you’d get from your favorite Mexican restaurant!
- Top it off with extra peppers and a dollop of sour cream.
Storage:
- Refrigerator: Covered, up to 4 days
- Freezer: Tightly wrapped, up to 3 months (thaw overnight before reheating)
- Reheating: Cover with foil and warm in a 350°F oven until heated through, about 20-25 minutes or microwave individual servings until hot and bubbly
Sour Cream Chicken Enchilada Casserole
Ingredients
- 10 ounces enchilada sauce red or green
- 1 cup sour cream
- 4 ounces cream cheese room temperature
- ½ cup frozen corn kernels
- ¼ cup diced pickled jalapenos or mild green chiles more to taste
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 12 corn or flour tortillas about 6 inches in diameter
- 3 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack or monterey jack cheese
Instructions
- Preheat oven to 350 degrees. Spritz a 9×13 baking dish with non-stick spray. Pour ¼ cup of the enchilada sauce into the bottom of the prepared baking dish and tilt the dish around to coat the bottom in the sauce.
- Add the sour cream, cream cheese, remaining enchilada sauce, corn, jalapenos, cumin, and chili powder to a mixing bowl and stir well to combine.
- Arrange 6 tortillas in the bottom of the prepared baking dish. They will overlap some.
- Sprinkle half of the chicken over the tortillas and then spoon half of the sour cream sauce over the top of that. Use your spoon to spread it out as evenly as you can.
- Add the two types of cheese to a bowl and combine. Sprinkle half of the cheese over the chicken and sauce.
- Repeat the layers by adding the tortillas, chicken, sauce, and cheese.
- Cover the pan with foil and bake for 30 minutes. Remove the foil and continue baking for 20 minutes.
- Serve hot.
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