Sour Cream Chicken Enchilada Casserole - Happy Honey Kitchen

This sour cream enchilada casserole is a crowd-pleaser and a family favorite. You’ll want to cook this for your next gathering or bring this casserole for a potluck.

One of my favorite dishes to order at a Mexican restaurant is a chicken enchilada with sour cream sauce. But it’s also one of my least favorite meals to cook because rolling up all those tortillas can be tedious and time consuming.

Other than the comforting taste, the best part about this chicken casserole with sour cream is that it’s quick and easy to make. No rolling tortillas required!

• Shredded chicken – cooked and shredded. You can cook the chicken any way you like – baked, broiled, slow-cooked, or grilled. You could also shred a store-bought rotisserie chicken or use canned chicken to make life easier.
• Corn tortillas
• Sour cream
• Milk
• Cream of chicken soup
• Green chilis and/or chopped pickled jalapenos
• Shredded cheese
• Spices – cumin, smoked paprika, garlic powder, minced onions (or onion powder)

It’s all about the layers! This Tex-Mex casserole is inspired by easy chicken sour cream enchiladas, so you only need to layer tortillas instead of roll them.

First, make the easy sour cream sauce by mixing sour cream, cream of chicken soup, milk, chilis, and spices. Then it’s time to assemble the Sour Cream Chicken Enchiladas Casserole. There are four layers to this white chicken enchilada casserole and you will repeat the layers, for a total of two times.

Step 1: Layer the bottom of a large baking dish with six corn tortillas.

Step 2: Spread half of the cooked and shredded chicken over the corn tortillas.

Step 3: Evenly spread a layer of half the sour cream sauce over the shredded chicken.

Step 4: Sprinkle half of the shredded cheese over the sour cream sauce.

Step 5: Repeat steps 1-4 and bake the layered chicken casserole.

This creamy chicken enchilada casserole is delicious on it’s own, but if you want to add some sides to make it a more complete meal, here are some tasty options:

• Beans
• Chips with salsa and guacamole
• Air Fryer Green Beans to get in your veggies.
• Cauliflower Spanish Rice a low carb Spanish rice that’s full of flavor.
• Frozen Limeade Margarita because a classic frozen margarita always pairs well with Mexican food!

Unless you’re serving a crowd, this enchilada casserole with sour cream makes plenty for leftovers. Let leftovers cool to room temperature before storing. Store leftover casserole in the refrigerator, tightly covered with foil or in an airtight container for up to 4 days. Reheat in the microwave.

You can also freeze leftovers in an airtight container in the freezer for up to 3 months. Before reheating, allow casserole to thaw overnight. Reheat in the oven or microwave.

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If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! If you take pictures, share them with me on Instagram so I can repost on Stories!