Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole combines a classic Mexican comfort food with a classic American comfort food for the beast of both worlds! Cheesy, creamy, meaty enchiladas are deconstructed into casserole layers so every slice has everything you could want from a savory, hearty dinner. With just the right amount of spice and plenty of juicy chicken, Sour Cream Chicken Enchilada Casserole proves you can never have too much of a good thing.

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  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup sour cream
  • 2/3 cup milk
  • 1 (4-ounce) can diced green chiles
  • 1 teaspoon garlic powder
  • 2 tablespoons dried onion, minced
  • pepper, to taste
  • 12 corn tortillas
  • 4 cups chicken, diced and cooked
  • 3 cups cheddar cheese, shredded


Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Combine the soup, the sour cream, the milk, the chiles, the garlic powder, the dried onions, and the pepper in a large bowl.

Step 3 -Grease a baking dish with nonstick cooking spray.

Step 4 -Layer 1/2 of the tortillas, 3 cups of the chopped chicken, 1/2 of the sauce, and 1/2 of the cheese into the baking dish.

Step 5 -Repeat the layers.

Step 6 -Bake until bubbling and golden-brown, about 30-40 minutes.

Step 7 -Serve.

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Hi! I'm Nidhi.

Here at the EHL, it's all about delicious, easy recipes for casual entertaining. So come and join me at the beach, relax and enjoy the food.

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