Name: Sour Cream Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 2 cloves garlic, minced; 2 cups chicken broth; 2 cups shredded cooked chicken; 1 cup sour cream; 1 can (10 oz) enchilada sauce; 2 cups shredded cheese (cheddar or Monterey Jack); Tortilla chips or corn tortillas; Chopped green onions for garnish; 1 small onion, finely chopped (optional); 1 small can of diced green chiles (optional); 1 cup frozen corn or black beans (optional); 1/2 teaspoon ground cumin or smoked paprika (optional); Cilantro, chopped (optional); A squeeze of lime before serving (optional)

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Last updated on January 22, 2026

A Cozy Start

Do you ever crave something creamy, cheesy, and just a little bit nostalgic after a long day? I sure do — one of my favorite memories is sneaking a tortilla chip off the casserole pan while it cools, thinking I’d get caught, and smiling the whole time. If you’re a beginner who worries about layering or making a roux, I get it; I used to fear burnt sauces and soggy tortillas too. This Sour Cream Chicken Enchilada Casserole is the kind of recipe that fixes those worries: it’s forgiving, quick to assemble, and feels like a warm hug in a dish. If you like lighter takes, you can also peek at my take on lighter creamy chicken enchiladas for another cozy option.

A Quick Look at This Sour Cream Chicken Enchilada Casserole Recipe

This Sour Cream Chicken Enchilada Casserole centers on shredded cooked chicken and a tangy sour cream sauce. It’s all about comfort: melty cheese, crunchy chips or soft tortillas, and a simple homemade white sauce that keeps things rich without being heavy. The big win here is convenience — most of the work is just layering, so it’s perfect for busy weeknights or new cooks. Scroll down to see easy swaps, timing tips, and how to make it your own.

Ingredients You’ll Need for Sour Cream Chicken Enchilada Casserole

Below I break the ingredients into what you really need, fun extras to try, and easy substitutions if your pantry isn’t stocked. This keeps things flexible for beginners and seasoned home cooks alike.

Essentials

1/4 cup unsalted butter — melts into the base of the sauce and gives it a smooth mouthfeel.
1/4 cup all-purpose flour — used to thicken the sauce; don’t skip it, or the sauce will be runny.
2 cloves garlic, minced (or 1/4 tsp garlic powder) — fresh garlic brightens everything; powder is fine in a pinch.
2 cups chicken broth — the liquid to whisk into the roux; gives flavor without heaviness. Use low-sodium if you prefer less salt.
2 cups shredded cooked chicken — rotisserie chicken, leftover roast, or quickly poached breasts work well.
1 cup sour cream — the star that makes this specifically a sour cream enchilada casserole; it adds tang and creaminess.
1 can (10 oz) enchilada sauce — I use red enchilada sauce for deep flavor; green works too if you want a tangier profile.
2 cups shredded cheese (cheddar or Monterey Jack) — a good melting cheese. I like a mix of both for flavor and stretch.
Tortilla chips or corn tortillas — chips give crunch and are quicker; corn tortillas give the traditional layered texture. Use what you have.
Chopped green onions for garnish — brightens the whole casserole when it comes out of the oven.

Optional add-ons

1 small onion, finely chopped — sautés well with the garlic for extra depth.
1 small can of diced green chiles — mild heat and a Texas-Mex flavor boost.
1 cup frozen corn or black beans — add fiber and make it heartier.
1/2 teaspoon ground cumin or smoked paprika — warms the flavor without overpowering.
Cilantro, chopped — stirred in after baking or sprinkled on top for fresh color and aroma.
A squeeze of lime before serving — brightens the tang from the sour cream.

Substitutions and shortcuts

Chicken: Use canned chicken or shredded turkey if you have them. Rotisserie chicken is my go-to shortcut — it’s tender, already seasoned, and saves time.
Sour cream: If you prefer lower fat, plain Greek yogurt works in a 1:1 swap, though the tang will be slightly different.
Enchilada sauce: If you don’t have a can, mix 1/2 cup tomato sauce with 1 tsp chili powder, 1/2 tsp cumin, and a pinch of garlic powder as a last-minute stand-in.
Flour/butter: For a gluten-free roux, sub 1/4 cup cornstarch mixed with cold chicken broth (use 1 1/2 cups) instead of flour; whisk until thick.
Cheese: Monterey Jack for a mild, creamy melt; cheddar for a sharper finish. You can use a Mexican-blend shredded cheese to save time.
Tortilla chips vs. corn tortillas: Chips = crunch and ease. Corn tortillas = more traditional, softer layers. If using tortillas, warm them in the microwave for 20–30 seconds to make layering easier.
Make-ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours; add 5–10 extra minutes to the baking time if you bake straight from cold.

I sometimes link variations of casseroles in my posts when I talk about swaps and different vessels; if you like casseroles that use unconventional bases, take a look at this cheesy chicken spaghetti squash casserole for inspiration.

How to Make Sour Cream Chicken Enchilada Casserole Step-by-Step

I’ll walk you through the process slowly, so even if you’re new to sauces and layering, you’ll feel confident. Gather everything first — that makes it smoother.

Prep and preheat
- Preheat your oven to 350°F (175°C).
- If using corn tortillas, warm them in the microwave for 20–30 seconds wrapped in a damp towel so they don’t crack while layering. If using tortilla chips, open the bag and set aside a little extra for topping if you like crunch.
Make the roux and base sauce
- In a medium saucepan over medium heat, melt 1/4 cup unsalted butter. Watch it so it doesn’t brown — you want it melted and foamy.
- Stir in 1/4 cup all-purpose flour with a wooden spoon or whisk. Keep stirring and cook this mixture for about 1 minute. This step cooks off the raw flour taste and starts the thickening process. Don’t let it get dark; a pale, golden roux is perfect.
- Slowly whisk in 2 cups chicken broth. Pour in a small stream while whisking continuously so no lumps form. The mixture will initially be thin but will thicken as it simmers.
- Keep the sauce at a gentle simmer for 3–5 minutes, whisking often, until it reaches a slightly thick, cream-soup consistency. If it gets too thick, add a splash more broth.
Finish the creamy sauce
- Remove the saucepan from the heat. Add the minced garlic (or 1/4 tsp garlic powder) and stir briefly — the residual heat will bloom the garlic flavors without making them bitter.
- Stir in 1 cup sour cream until the sauce is smooth and slightly glossy. The sour cream adds tang and richness. Taste and adjust salt if needed — the chicken broth and cheese will add salt later, so be conservative.
Assemble the casserole, first layer
- Choose a 9×13-inch baking dish or a similarly sized ovenproof dish. Lightly grease it if you’re worried about sticking.
- If using tortilla chips: Spread a loose layer of chips across the bottom, covering as much as you can but leaving some gaps — those gaps let the chicken and sauce settle into nooks for great texture.
- If using corn tortillas: Tear them into pieces or layer whole tortillas overlapping slightly to cover the dish. Whole tortillas give a lasagna-like result; torn pieces make it easier to cut and serve.
Add chicken, sauce, and cheese layers
- Sprinkle about 2/3 cup of the shredded chicken evenly over the first layer of chips or tortillas. If you’re adding onions, corn, beans, or chiles, sprinkle a little now.
- Pour about one-third to one-half of the sour cream sauce over the chicken, spreading gently with a spatula so it seeps down.
- Sprinkle about 1/2 cup of the shredded cheese over the sauce. The cheese melts between layers and binds everything beautifully.
Repeat layers
- Repeat the layering sequence: chips or tortillas, remaining shredded chicken, more sauce, and another sprinkle of cheese. Aim to end with a generous layer of cheese on top so it melts into a golden finish. If using multiple layers, you should have 2–3 layers depending on your dish depth.
Top with enchilada sauce and final cheese
- Pour the 10 oz can of enchilada sauce evenly over the top of the assembled casserole. Use a spoon to nudge sauce into any open spots so it soaks in. Some people prefer to swirl the enchilada sauce with the top cheese for a marbled look — either way is fine.
- Add the remaining shredded cheese on top for a bubbly, golden crust.
Bake and finish
- Place the casserole in the preheated 350°F oven and bake for 25–30 minutes. You’ll know it’s done when the sauce is bubbly at the edges and the cheese on top is melted and slightly golden. If the top is browning too quickly, tent it loosely with foil.
- Remove from oven and let it rest for 5–10 minutes before serving. This helps the layers set so servings hold together better.
Garnish and serve
- Sprinkle chopped green onions over the top for color and a sharp, fresh contrast to the richness. You can also add cilantro or a squeeze of lime if desired. Serve warm with sides or a simple salad.

Tips for timing: if your shredded chicken is cold from the fridge, warm it briefly in the microwave or mix it with a couple of tablespoons of broth before layering so it heats through in the oven evenly. If you assembled the casserole the night before, you may need 35–40 minutes in the oven if baking straight from the fridge.

Common Mistakes to Avoid

Even easy recipes can trip you up. I’ve made mistakes so you don’t have to — here are the main ones and how to dodge them.

Mistake 1: Skipping the roux or not cooking it long enough

If the flour isn’t cooked into the butter for at least a minute, you’ll have a raw flour taste. Stir and keep the roux pale gold before adding the broth so your sauce tastes smooth and not floury.

Mistake 2: Overdoing the liquid or under-thickening

Adding too much broth or too little flour can make a runny casserole. Thicken the sauce until it lightly coats a spoon — it should be pourable but not watery. If needed, simmer it a little longer or whisk in a touch more flour (mixed with a little cold water to avoid lumps).

Mistake 3: Too many wet ingredients layered with chips

If you’re using tortilla chips and drown each layer in sauce, the chips will get soggy quickly. Use a moderate amount of sauce between chip layers so you keep some crunch. If you want a fully soft, lasagna-like texture, use warmed corn tortillas instead.

Serving Suggestions for Sour Cream Chicken Enchilada Casserole

This casserole is great on its own but shines with the right accompaniments. I keep sides simple to let the casserole be the star.

Start with one short paragraph
I like to pair this Sour Cream Chicken Enchilada Casserole with fresh flavors and light textures to balance the creaminess. Simple sides make weekday dinners feel special without extra fuss.

Green salad with citrus vinaigrette

A crisp salad of mixed greens, sliced radishes, and avocado tossed with a lime vinaigrette cuts through the richness and adds freshness.

Spanish rice or cilantro-lime rice

A scoop of warm rice on the side soaks up any extra sauce and gives a satisfying base for forkfuls of casserole.

Quick pickled onions or sliced jalapeños

Bright, sharp pickles or a few sliced jalapeños give acidity and a little heat, which I love with the creamy sauce. They wake up your palate with each bite.

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Conclusion

I promise this Sour Cream Chicken Enchilada Casserole is easier than it looks — the sauce is forgiving, the layers are flexible, and the bake time fits perfectly into a busy evening. I love that it’s customizable: swap in veggies, switch cheeses, or use leftover turkey. It’s a cozy, family-friendly dish that beginners can make with confidence. If you want to compare another version or see a slightly different technique, check out this similar recipe from Alex Daynes: Sour Cream Chicken Enchilada Bake – Alex Daynes.

FAQs About Sour Cream Chicken Enchilada Casserole

Q1: Can I freeze Sour Cream Chicken Enchilada Casserole?
A1: Yes, you can freeze it. Assemble the casserole without baking, wrap tightly with foil and plastic wrap, and freeze for up to 2 months. Thaw in the refrigerator overnight and bake at 350°F for about 35–45 minutes, until heated through and bubbly. If you freeze a baked casserole, defrost completely before reheating to prevent sogginess.

Q2: How can I make Sour Cream Chicken Enchilada Casserole lighter?
A2: Swap the full-fat sour cream for plain Greek yogurt, use reduced-fat cheese, and add more vegetables like spinach, mushrooms, or zucchini. Using baked corn tortillas or a smaller amount of chips reduces calories but keeps the casserole satisfying.

Q3: Is Sour Cream Chicken Enchilada Casserole good for meal prep?
A3: Absolutely. It reheats well and makes great leftovers for lunches. Portion it into meal-prep containers after cooling and refrigerate for up to 4 days. Reheat in the microwave or a 350°F oven until warmed through.

Q4: Can I use rotisserie chicken in Sour Cream Chicken Enchilada Casserole?
A4: Yes — rotisserie chicken is one of my favorite shortcuts. It’s tender, flavorful, and saves time. Just shred it and layer it right in; you don’t need to pre-cook it.

Q5: How do I make Sour Cream Chicken Enchilada Casserole spicier?
A5: Stir a bit of diced green chiles, chopped jalapeños, or a pinch of cayenne into the sauce. You can also choose a spicy enchilada sauce or add chipotle in adobo (finely chopped) for smoky heat. Add slowly and taste as you go so you get the level of heat you like.

Enjoy making this cozy, homey casserole — I’d love to hear how you jazz it up or what quick substitutions you tried next time you make it.

Sour Cream Chicken Enchilada Casserole

A Cozy Start

A Quick Look at This Sour Cream Chicken Enchilada Casserole Recipe