Sour Cream Chicken Enchilada Casserole

This Sour Cream Chicken Enchilada Casserole is pure comfort food! It's also easy to assemble with simple ingredients which makes it just about perfect for weeknight dinners.

Course Main Course

Cuisine American, Mexican, Tex-Mex

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 612kcal

Author Karly Campbell

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 9x13 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.

Notes

I prefer red enchilada sauce, but green works well too! We use Old El Paso, but any canned enchilada sauce is fine!

This recipe has a mild kick with the pickled jalapenos and pepper jack cheese, but you can easily make it more mild by using green chiles and monterey jack cheese. For more spice, use fresh jalapenos instead of jarred.

Corn tortillas will give this a more traditional flavor and have that cornbread texture going on. Flour tortillas will be a little more doughy. We prefer corn tortillas, but both work!

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