Sour Cream Chicken Enchilada Casserole

“Sour Cream Chicken Enchilada Casserole” is a mouth-watering, comforting dish that combines the creamy richness of sour cream with the savory flavors of chicken and the zest of Mexican-inspired spices. This casserole is a perfect blend of tender, shredded chicken layered with soft corn tortillas, creating a delightful texture contrast. The chicken is often cooked until it’s juicy and flavorful, infused with a mix of spices that may include cumin, garlic powder, and chili powder, offering a subtle heat and depth of flavor.

The real star of the dish is the luxurious sour cream sauce. This sauce is typically thick, creamy, and slightly tangy, enveloping each layer of the casserole with a velvety smoothness. It’s often combined with cheese, such as cheddar or Monterey Jack, which melts into the sauce, adding a gooey, cheesy richness that’s hard to resist.

In between the layers of chicken and tortillas, you’ll find a medley of additional ingredients that can include sautéed onions, green chiles, and perhaps bell peppers, each contributing to the overall complexity and heartiness of the dish. The casserole is baked until everything melds together in a harmonious blend of flavors and textures, with the top layer crisping up slightly under the heat, providing a delightful contrast to the soft layers beneath.

Upon serving, this casserole often presents a golden, bubbly top with edges slightly browned and crispy. It’s a dish that’s not only deeply satisfying but also visually appealing, with the layers visible on the side of each slice. It’s common to garnish it with fresh ingredients like chopped cilantro, diced tomatoes, or a dollop of guacamole, adding freshness and color. This dish is ideal for a cozy family dinner, a potluck, or any occasion where comfort food is desired, promising to be a crowd-pleaser with its creamy, cheesy goodness and its balance of flavors.


  • 3 cups shredded chicken breasts
  • 12 corn or taco-size flour tortillas
  • 2 cups mozzarella cheese, divided
  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 4-ounce cans diced green chiles, drained
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons green onions


  1. Preheat the oven to 375 degrees for flour tortillas or 350 degrees for corn tortillas.
  2. Melt the butter in a medium saucepan; stir in the flour. Add the broth all at once and cook, stirring constantly, until the mixture thickens and bubbles.
  3. Stir in the sour cream, cumin, salt, pepper, and green chiles. Cook until the mixture starts to bubble, but do not boil. Set aside.
  4. Grease a 9×13 baking dish.
  5. Place 6 tortillas on the bottom of the baking dish, overlapping slightly so they all fit.
  6. Add the chicken on top of the tortillas. Sprinkle 1 cup mozzarella over chicken. Pour half the sour cream sauce over the cheese layer.
  7. Place the remaining 6 tortillas on top of the chicken/enchilada sauce layer.
  8. Top with the remaining sour cream sauce, mozzarella & cheddar cheese.
  9. Bake for 15 minutes.
  10. Garnish with green onions and serve.

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