Sour Cream Chicken Enchilada Casserole

5 from 20 votes

Sour Cream Chicken Enchilada Casserole

This Sour Cream Chicken Enchilada Casserole, is creamy, hearty, and oh so delicious. It's the perfect meal for holidays like Cinco De Mayo or busy weeknights!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Mexican

Servings: Servings

Calories: 295kcal

Author: Corinne Schmitt

Equipment

9x13 cassserole dish

Ingredients

1.5 pounds cooked chicken chopped
16 ounces sour cream
2 10.5 ounce cans cream of chicken soup
2 cups cheddar cheese
2 cups green chili salsa
10 soft taco tortillas 17.5 ounces package

Instructions

Preheat the oven to 350 degrees and grease a casserole dish.
In a medium sized bowl, combine sour cream, cream of chicken soup and chopped chicken until well mixed. Set it aside.
Spread a small amount of green salsa into the bottom of the casserole dish, until the bottom is coated.
Place a layer of tortillas into the bottom of the casserole dish. Tear them to fit into the corners.
Top tortillas with 1/3 of the chicken mixture, salsa, and cheese. Repeat until you have two or three layers of tortillas, chicken, salsa and cheese.
The top layer should be tortillas, salsa and cheese only.
Bake in the oven for 30 minutes or until hot and bubbly.

Notes

Grease your casserole dish well, so that clean up is a breeze.
This recipe is a great way to use up leftover rotisserie chicken.
You will need to tear the tortillas to make sure that you cover the entire casserole dish.
Don't skip the salsa on the bottom, this prevents your tortillas from sticking and becoming hard.
For a tasty garnish you can sprinkle some fresh cilantro, tomatoes, green onions, diced avocado or even guacamole.
If you want to add more flavor to the amazing sour cream sauce, you can add in chili powder, garlic powder, onion powder, green chiles, or cumin.
I used cheddar cheese, but you could also use Monterey jack cheese or even Mexican blend cheese.

Nutrition