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A bubbling 9x13 baking dish of golden brown chicken enchilada casserole with melted cheese and fresh cilantro
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Sour Cream Chicken Enchilada Casserole

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 520kcal

Ingredients

  • 3 cups cooked chicken breast, shredded
  • 12 corn tortillas , 6-inch diameter
  • 16 oz sour cream
  • 10.5 oz condensed cream of chicken soup
  • 4 oz diced green chilis, canned
  • 2 cups Monterey Jack cheese, shredded
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup low -sodium chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp sal t
  • 1/4 tsp black pepper
  • 2 tbsp fresh cilantro, chopped

Instructions

  • Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x13 inch ceramic or glass baking dish.
  • In a medium mixing bowl, combine sour cream, condensed cream of chicken soup, diced green chilis, chicken broth, garlic powder, cumin, salt, and pepper; whisk until a homogenous sauce forms.
  • Spread 1/2 cup of the prepared sauce across the bottom of the baking dish to prevent sticking and provide moisture to the base layer.
  • Place 6 corn tortillas in a single layer over the sauce, overlapping slightly to cover the entire surface area.
  • Distribute 1.5 cups of shredded chicken and half of the diced onions evenly over the tortilla layer, followed by 3/4 cup of shredded Monterey Jack cheese.
  • Pour half of the remaining sauce over the chicken and cheese layer.
  • Repeat the layering process using the remaining 6 tortillas, the remaining 1.5 cups of chicken, the remaining onions, and the remaining sauce.
  • Top the final layer of sauce with the remaining 1.25 cups of Monterey Jack cheese.
  • Bake uncovered for 30 minutes or until the internal temperature reaches 165 degrees Fahrenheit and the cheese is bubbling and slightly golden.
  • Remove from oven and allow the casserole to rest for 10 minutes to ensure structural integrity when slicing. Garnish with cilantro before serving.