Description
Sour Cream Chicken Enchilada Casserole is a comforting dish that combines tender chicken, creamy sour cream, and zesty spices, all layered between soft tortillas and topped with melted cheese. Perfect for weeknight dinners or family gatherings, this easy-to-make casserole is versatile enough to accommodate different tastes and dietary preferences. Serve it warm for an unforgettable meal that brings everyone together!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can (4 oz) green chiles
- 8 corn tortillas
- 1/2 cup sliced black olives (for topping)
- 1/4 cup chopped green onions (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray a 9×13 baking dish with nonstick cooking spray.
- Boil the chicken breasts in water for about 15-20 minutes until fully cooked. Shred the chicken using two forks.
- In a large bowl, mix the shredded chicken with sour cream, cream of chicken soup, green chiles, half of the shredded cheese, salt, and pepper until well combined.
- Layer half of the chicken mixture in the bottom of the prepared baking dish. Place tortillas over it, then add another layer of chicken mixture followed by more tortillas.
- Top with the remaining chicken mixture and sprinkle with the rest of the cheese and sliced black olives.
- Bake for 25-30 minutes until bubbly and golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg