Easy Sour Cream Chicken Enchilada Casserole (No Rolling Required!)

This easy sour cream chicken enchilada casserole comes together in under 30 minutes and tastes like you spent all day on it. It’s loaded with tender chicken, two kinds of melty cheese, green chiles, and a creamy, slightly spicy sauce—all layered up with corn tortillas like the Tex-Mex casserole of your dreams.

Total time for the recipe to be finished.Total Time 30 minutes minutes

Jump to Recipe Pin Recipe

This creamy, cheesy sour cream chicken enchilada casserole is what weeknight dreams are made of (no tortilla rolling required). It’s make-ahead friendly, freezer approved, and mild enough for picky eaters but still flavorful enough for the grown-ups. Basically, it’s dinner’s answer to “I don’t feel like cooking tonight.

❤️ Why This Sour Cream Enchilada Casserole Is a Weeknight Win

• Easier than traditional white chicken enchiladas, but just as delicous
• A great weeknight recipe that leaves you with plenty of time to read a chapter of that paranormal romance you're obsessed with.
• Milder spice level from the amazing green chile sour cream sauce means it's a great recipe for the whole family

🧾 Ingredients

Any kind of cooked, bonelss chicken (or even pork) works in these no-roll enchiladas. Sometimes I'll stir refried beans, corn, or rice into the meat mixture to stretch it a little bit and everyone likes it just fine!

Want all the timesaving tips, FAQs, and flavor secrets? Download this free kitchen cheat sheet for Sour Cream Enchilada Casserole.

📖 Recipe

Sour Cream Chicken Enchilada Casserole

4.86 from 7 votes

Print Pin Recipe Save Recipe Saved! Rate Recipe

Cook ModePrevent your screen from going dark

This easy sour cream chicken enchilada casserole comes together in under 30 minutes and tastes like you spent all day on it. It’s loaded with tender chicken, two kinds of melty cheese, green chiles, and a creamy, slightly spicy sauce—all layered up with corn tortillas like the Tex-Mex casserole of your dreams.

Course Main Dish - Chicken

Cuisine Tex-Mex

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 30 minutes minutes

Servings:6

Calories:623

Author:Marye Audet-White

Ingredients

• ▢ 2 pounds rotisserie chicken, or any cooked chicken you have on hand; shredded
• ▢ 2 cups green enchilada sauce, divided
• ▢ 9 ounces green chiles, 2 4.5 ounce cans chopped green chiles
• ▢ 1 cup sour cream
• ▢ 1-½ cups Monterey Jack cheese, shredded
• ▢ 1 cup Cheddar, shredded
• ▢ 12 corn tortillas, 6-inch size, cut in half
• ▢ ½ cup green onions, sliced
• ▢ ½ cup fresh cilantro, chopped

Instructions

• Preheat oven to 350°F.
• Spray a 13x9-inch baking dish with no-stick cooking spray.
• Spread ½ cup of the enchilada sauce in a thin layer in the bottom of the dish.
• In a large bowl, stir together the chicken, chopped green chiles, 1 cup of the enchilada sauce, the sour cream, half the cilantro, and 1-½ cups of the Monterey Jack cheese.
• Place half the tortillas in the bottom of the prepared dish, cutting them to cover the bottom of the dish.
• Top with half of the chicken mixture.
• Repeat the layers once ending with the chicken mixture.
• Drizzle with remaining ½ cup enchilada sauce.
• Cover with foil.
• Bake about 20 minutes.
• Remove the foil and top with the Cheddar cheese.
• Bake until heated through and cheese is melted, another 5 to 10 minutes. The casserole is ready when the cheese is melted and the temperature in the center is 165F.
• Remove from oven and let stand for 5 minutes before serving garnished with the green onions and remaining cilantro.

Notes

Storage:

Cover with plastic wrap and refrigerate for up to 4 days. Freeze for up to 3 months.

The best way to reheat a casserole is in the oven. Cover the dish with aluminum foil and bake at 350 degrees F for 20-30 minutes.

Tips:

• • Cut tortillas in half for the best coverage.
  • For best results, line the flat edges of the tortilla halves along the flat sides of the casserole dish.

•  

•  

You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 623kcal | Carbohydrates: 35g | Protein: 54g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 195mg | Sodium: 1604mg | Potassium: 245mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1261IU | Vitamin C: 18mg | Calcium: 306mg | Iron: 2mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

🔪 How to Layer & Bake Sour Cream Chicken Enchiladas

1. Pour some of the enchilada sauce in the baking dish and cover with half the corn tortillas.
2. Stir together the chicken, chopped green chiles, 1 cup of the enchilada sauce, sour cream, half the cilantro, and 1-½ cups of the Monterey Jack cheese.
3. Layer half of the chicken mixture over the tortillas. Repeat layers.
4. Drizzle with the enchilada sauce, cover with aluminum foil and bake 20 minutes. Add the remaining cheese and bake about 5 more minutes.

📚 Related recipes

• Slow Cooker Chicken Enchilada Casserole takes "simple" to the next level. Best of all, you don't even have to turn on your oven or stove!
• Homemade with a creamy white sauce, these Chicken enchiladas strike the perfect balance between spicy, tangy, and savory!
• Chicken Enchilada Soup is made on the stove or in the slow cooker for days when you're craving simple ingredients but loads of flavor.