This easy recipe takes less than 30 minutes! Easy sour cream chicken enchilada casserole is a hearty recipe with lots of flavor from two kinds of cheese, green chiles, and spicy sauce. It's all layered with chicken and corn tortillas.
2poundsrotisserie chickenor any cooked chicken you have on hand; shredded
2cupsgreen enchilada saucedivided
9ouncesgreen chiles2 4.5 ounce cans chopped green chiles
1cupsour cream
1-½cupsMonterey Jack cheeseshredded
1 cupCheddarshredded
12corn tortillas6-inch size, cut in half
½cupgreen onionssliced
½cupfresh cilantrochopped
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.
If you don't have cooking spray, grease the baking dish with butter or olive oil so nothing sticks!
Quickly and easily shred chicken breasts using the paddle attachments and an electric mixer. Otherwise, grab two forks and start pulling the chicken apart in opposite directions.
Full-fat sour cream tastes smoother than reduced fat in this recipe. Reduced fat will make it watery.
Remember, recooking the shredded chicken in the casserole doesn't "reset" how long you can keep the leftovers. If your leftover Rotisserie chicken is already 3 days old, you should consume the casserole within another day or so.