Sour Cream Chicken Enchilada Casserole
A warm, cheesy delight layered with tender chicken and enchilada sauce, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover roasted chicken, rotisserie chicken, or sauté a couple of chicken breasts.
- 2 cups shredded cheese Cheddar or a Mexican blend works great.
- 1 can (10 oz) red enchilada sauce A good enchilada sauce adds depth of flavor.
- 1 cup sour cream Can substitute with Greek yogurt for a lighter option.
- 8 pieces corn tortillas, cut into strips These will soak up the enchilada goodness.
Spices
- 1 teaspoon chili powder To elevate the flavor profile.
- 1 teaspoon garlic powder Adds zest when toasted lightly.
- Salt and pepper to taste Adjust according to your preference.
Optional Toppings
- green onions, cilantro, additional cheese Get creative with garnishes!
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, sour cream, chili powder, garlic powder, salt, and pepper. Stir well.
- Grease a 9x13 inch baking dish.
Layering
- Layer half of the tortilla strips at the bottom of the baking dish.
- Spread half of the chicken mixture over the tortillas.
- Drizzle half of the enchilada sauce over the chicken.
- Sprinkle half of the cheese on top.
- Repeat the layers with the remaining ingredients.
Baking
- Bake uncovered for 25-30 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving and add optional toppings.
Notes
This casserole keeps well in the fridge for up to 4 days and can be frozen for 2 months. Thaw overnight in the fridge and reheat fully in the oven.