Description
Sour Cream Chicken Enchilada Casserole is a creamy, comforting delight that layers tender shredded chicken, zesty enchilada sauce, and gooey cheese between soft tortillas. Perfect for busy weeknights or family gatherings, this crowd-pleaser will have everyone coming back for seconds. With its rich flavors and satisfying textures, it’s the ultimate dish to warm your heart and home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Medium flour tortillas
- 1 cup full-fat sour cream
- 2 cups shredded cheese (cheddar and Monterey Jack)
- 1 can (4 oz) diced green chiles
- 2 cups enchilada sauce
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper, then cook in a skillet over medium heat until no longer pink (7-10 minutes per side). Shred the cooked chicken.
- In a bowl, mix together sour cream and enchilada sauce; stir in green chiles.
- Layer tortillas in the baking dish, followed by half of the shredded chicken, half of the sauce mixture, and some cheese. Repeat the layers.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden brown.
- Let cool slightly before slicing into squares. Serve with fresh toppings like cilantro or jalapeños.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approx. 225g)
- Calories: 410
- Sugar: 2g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg