Description
Sour Cream Chicken Enchilada Casserole is a creamy and comforting dish that combines tender chicken, zesty enchilada sauce, and layers of melted cheese. This easy-to-make casserole is perfect for busy weeknights or family gatherings, and its rich flavors are sure to please everyone at the table. Ready in under an hour, it’s a crowd-pleaser that you’ll want to make again and again!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (10 oz) green enchilada sauce
- 8 corn or flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup chopped onions
- 1 tsp cumin
- 1 tsp garlic powder
- Fresh cilantro for topping
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish with nonstick spray.
- Cook chicken by boiling or baking until fully cooked; shred using two forks.
- Sauté chopped onions in a skillet over medium heat until translucent.
- In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, enchilada sauce, sautéed onions, cumin, garlic powder, and half the shredded cheese until well combined.
- Layer tortilla strips in the baking dish: start with tortillas, then half the chicken mixture. Repeat layers and finish with remaining shredded cheese on top.
- Bake for 25-30 minutes until bubbly and golden brown. Serve hot with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 casserole (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg