Oh my gosh, this Sour Cream Chicken Enchilada Casserole is pure comfort in a dish. It’s the kind of meal that hugs you from the inside out, perfect for a cozy night in or when you just need something *really* satisfying. It smells absolutely divine as it bakes, filling your kitchen with those warm, savory enchilada vibes. This is a recipe I’ve made countless times, and it never disappoints!
**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 30-35 minutes
**You’ll Need:**
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2 cups cooked, shredded chicken (rotisserie chicken is a lifesaver here!)
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* 1 can (10 oz) red enchilada sauce
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* 1 can (10 oz) diced tomatoes with green chilies, undrained
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* 1/2 cup sour cream
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* 1/4 cup chopped onion (optional, but adds a nice bite!)
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* 1 teaspoon chili powder
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* 1/2 teaspoon cumin
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* 6-8 (6-inch) corn tortillas, cut into strips
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* 2 cups shredded Monterey Jack cheese (or a Mexican blend)
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* Optional toppings: chopped cilantro, avocado slices, a dollop of extra sour cream
**Here’s How to Make It:**
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Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
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2. In a medium bowl, combine the shredded chicken, enchilada sauce, diced tomatoes with green chilies, sour cream, chopped onion (if using), chili powder, and cumin. Stir everything together until the chicken is well coated in that delicious sauce mixture.
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3. Spread about a third of the tortilla strips evenly on the bottom of your prepared baking dish.
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4. Spoon half of the chicken mixture over the tortilla layer. Sprinkle about a third of the shredded cheese over the chicken.
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5. Repeat with another layer of tortilla strips, the remaining chicken mixture, and another third of the cheese.
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6. Top with the final layer of tortilla strips and the rest of the cheese. Get that cheese all the way to the edges!
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7. Bake for 30-35 minutes, or until bubbly and the cheese is melted and golden brown.
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8. Let it rest for a few minutes before serving – it makes it much easier to dish up!
Serve warm with your favorite garnishes. This is seriously good!