Description
Sour Cream Chicken Enchilada Casserole is a comforting and flavorful dish that combines tender chicken, zesty enchilada sauce, and creamy sour cream, all layered with gooey cheese. Perfect for weeknight meals or family gatherings, this easy-to-make casserole will have everyone asking for seconds. With its rich flavors and satisfying texture, it promises a fiesta of taste in every bite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups enchilada sauce
- 1 cup full-fat sour cream
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 6 flour tortillas (or corn for gluten-free)
- 2 green onions, chopped (for garnish)
- ½ cup sliced black olives (optional)
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick cooking spray.
- Cook the chicken in a medium saucepan over medium heat until it reaches an internal temperature of 165°F (75°C), about 15-20 minutes. Shred the chicken.
- In a large bowl, mix shredded chicken with half of the enchilada sauce and half of the sour cream.
- Spread a thin layer of enchilada sauce in the baking dish. Layer tortillas, half of the chicken mixture, cheese, another layer of tortillas, remaining chicken mixture, more cheese, and top with remaining enchilada sauce.
- Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10-15 minutes until golden brown.
- Garnish with green onions and olives before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 180g)
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg