Creamy, cheesy, and irresistibly comforting—Sour Cream Chicken Enchilada Casserole is that weeknight dinner winner you’ll crave time and again. There’s a reason dishes like this fly off potluck tables and become family favorites in a flash! Why, you ask? It perfectly blends tangy sour cream, tender chicken, zesty enchilada sauce, and gooey cheese into an easy casserole that’s ready in under an hour. My family’s eyes light up whenever this hits our dinner rotation. Did you know I once made this as a last-minute meal for unexpected guests, and it stole the show over my famous Taco Bake Casserole? The simplicity and speed of preparation will win over even the hangriest crowd. If you love recipes that are hearty, flavorful, and impossible to mess up, get ready to fall hard for this one!
What is Sour Cream Chicken Enchilada Casserole?
Sour Cream Chicken Enchilada Casserole—now, that’s a mouthful, and not just the name! Ever wondered who decided enchiladas should be layered up like lasagna? Legend has it that a busy cook wanted all the flavors of classic enchiladas without the messy rolling and filling. The result: this layered, creamy, and downright irresistible dish. It’s called “Sour Cream Chicken Enchilada Casserole” because it combines all those classic flavors in a way that’s even easier than the traditional method—and, let’s be honest, who can resist a big scoop of cheesy comfort? As the saying goes, the way to a man’s heart is through his stomach, so why not win everyone over with this beloved casserole? Preheat that oven and give this recipe a try—you won’t regret it!
Why You’ll Love This
First off, the highlight: this casserole is the definition of creamy, cheesy, and cozy. Each bite packs juicy chicken, rich sour cream, and zesty enchilada sauce layered between softened corn tortillas. Not only is it comfort food at its finest, but you can make a whole pan for a fraction of the cost of takeout or a restaurant meal. Going homemade means more flavor and fresher ingredients right at your fingertips! The combo of shredded cheese, green onions, and bold spices gives this dish a festive, Tex-Mex flair that everyone will rave about. If you’ve tried my Chicken Tortilla Bake, you know how much I love easy, one-dish wonders loaded with toppings. Round out your meal with fresh salsa or guacamole, and you’ve got a dinner worth repeating. Grab your favorite casserole dish and treat yourself to some home-cooked happiness!
How to Make
Quick Overview
Making Sour Cream Chicken Enchilada Casserole is so easy, anyone can do it! With minimal prep and basic pantry staples, you’ll have a bubbling, savory casserole ready in about 40 minutes. What sets this recipe apart is its streamlined assembly—no rolling, no fuss! Instead, you layer the tortillas, chicken, beans, cheese, and a creamy sour cream sauce for a sky-high flavor payoff. Whether you’re cooking for a busy weeknight or feeding a hungry gathering, the creamy sauce and melty cheese make this casserole a guaranteed crowd-pleaser.
Ingredients
2 cups cooked, shredded chicken
1 can (10 oz) enchilada sauce
1 cup sour cream
1 cup shredded cheese (cheddar or Mexican blend)
8 corn tortillas
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Chopped green onions (for garnish)
Step-by-Step
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch casserole dish with nonstick cooking spray.
- In a large bowl, combine shredded chicken, black beans, corn, cumin, garlic powder, a generous pinch of salt and pepper, and half of the enchilada sauce. Mix until well blended.
- In another bowl, stir together sour cream and the remaining enchilada sauce until smooth and creamy.
- Layer 4 corn tortillas across the bottom of the prepared casserole dish, tearing to fit if needed.
- Spread half the chicken mixture evenly over the tortillas.
- Spoon half of the sour cream and enchilada sauce mixture over the chicken layer.
- Sprinkle half of the shredded cheese across the top.
- Repeat the layers: another 4 tortillas, the remaining chicken mixture, the rest of the sour cream sauce, and finally, the remaining cheese.
- Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes, or until cheese is melted and the casserole is bubbly.
- Let it cool for 10 minutes, then garnish with chopped green onions.
Serve slices warm for maximum creamy, cheesy satisfaction!
What to Serve Sour Cream Chicken Enchilada Casserole With
This casserole pairs beautifully with so many sides! Try serving it with fluffy Spanish rice, a zingy Mexican street corn salad, or chips and salsa for a flavorful crunch. Add a side of homemade guacamole, pico de gallo, or a cool cucumber salad to balance the richness. For a hearty meal, a classic margarita, a fruity agua fresca, or even a simple lime soda will complement the cheesy, spicy flavors perfectly. Whether it’s a casual dinner or a festive gathering, these sides make every bite even more delicious.
Top Tips for Perfecting
- Short on time? Use a store-bought rotisserie chicken for quick shredding.
- If you love extra heat, stir some chopped jalapeños or chipotle peppers into the chicken mix.
- Not a fan of black beans? Swap for pinto beans or leave them out altogether.
- For a gluten-free version, double-check that your enchilada sauce and corn tortillas are labeled gluten-free.
- Don’t skip letting the casserole cool slightly before serving; it helps it set and makes slicing easier!
- Avoid overbaking, as this can dry out the casserole. Keep an eye out for bubbly edges and melted cheese.
Storing and Reheating Tips
To store leftovers, let the casserole cool to room temperature, then cover well and refrigerate for up to 4 days. For longer storage, portion into freezer-safe containers and freeze for up to 2 months. To reheat, microwave individual portions in 1-minute bursts, checking for doneness. To reheat the full casserole, cover with foil and warm in a 350°F oven for 20-25 minutes. If reheating from frozen, thaw overnight in the refrigerator before placing it in the oven. Add a sprinkle of fresh cheese and green onions after reheating for extra flavor.
FAQs
How spicy is this casserole?
This recipe is mild as written, but you can customize the spice by using a hotter enchilada sauce or adding diced green chilies or jalapeños.
Can I make this casserole ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Increase the bake time by 10-15 minutes if baking straight from the fridge.
Is there a vegetarian version?
Yes! Swap the chicken for extra black beans, corn, or sautéed mushrooms for a delicious vegetarian version.
What cheese works best?
Cheddar, Monterey Jack, or a Mexican blend all work beautifully. For extra melt and stretch, use a combo of cheeses.
Can I use flour tortillas instead of corn?
You can! Just substitute with the same quantity, though the texture will be a bit softer and less traditional.
Conclusion
Sour Cream Chicken Enchilada Casserole brings the best of Tex-Mex comfort right to your kitchen. It’s creamy, satisfying, and comes together in no time with everyday ingredients you already have in your pantry. Whether you’re making dinner for a busy night or looking to impress at your next potluck, this casserole is a tried-and-true favorite sure to please every palate at the table. Don’t forget to explore other crowd-pleasing recipes on the blog, and let me know how your casserole turns out in the comments below—happy cooking!
