I can’t believe how easy it is to whip up this sour cream chicken enchilada casserole – it’s like a hug in a baking dish, all creamy and cheesy without the fuss of rolling individual enchiladas.
One rainy evening last week, I pulled out leftover chicken and turned it into this family favorite. The kids hovered by the oven, drawn in by that bubbling cheese scent, and we devoured it straight from the pan with a side of rice.
Ingredients
– 2 cups cooked, shredded chicken (rotisserie works great)
– 1 can (10 oz) enchilada sauce (mild or spicy, your call)
– 1 cup sour cream
– 1 can (10.5 oz) cream of chicken soup
– 1 can (4 oz) diced green chiles, drained
– 2 cups shredded cheddar or Monterey Jack cheese, divided
– 10-12 corn tortillas, cut into strips
– 1 small onion, finely chopped (optional, for a bit of bite)
– Salt and pepper to taste
Instructions
Heat your oven to 350°F and lightly grease a 9×13-inch baking dish.
In a bowl, mix the shredded chicken, sour cream, cream of chicken soup, green chiles, onion (if using), half the cheese, and a good pinch of salt and pepper until it’s creamy and combined.
Layer half the tortilla strips in the dish, then spread the chicken mixture over them. Pour half the enchilada sauce on top. Repeat with the remaining tortillas, chicken mix, and sauce, then sprinkle the rest of the cheese over everything.
Bake for 25-30 minutes, until the edges are golden and bubbly, and the cheese is melted with those irresistible crispy bits. Let it rest for 5 minutes – it’ll smell so good you’ll barely wait.
The trick is using room-temperature sour cream so it blends smoothly without curdling. This one’s even better the next day, so make ahead if you’re feeding a crowd.
Who would you share a pan of this with this weekend? 