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Creamy Chicken Enchilada Casserole Recipe Easy Green Chile Sour Cream

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A creamy, comforting chicken enchilada casserole with green chiles and sour cream, perfect for quick weeknight dinners or casual gatherings. This dish combines tender shredded chicken, a luscious creamy sauce, and melty cheese for a satisfying Tex-Mex meal.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 can (4 oz) diced mild green chiles
  • 1 cup sour cream (full-fat recommended; can substitute with Greek yogurt)
  • 1 cup green enchilada sauce (canned or homemade)
  • 2 cups shredded Monterey Jack or cheddar cheese (or a mix)
  • 8–10 small flour or corn tortillas, cut into strips or quarters
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or butter
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional: chopped fresh cilantro for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
  2. Heat olive oil or butter in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Stir in minced garlic and sauté for 30 seconds until fragrant.
  3. In a large mixing bowl, combine sour cream, green enchilada sauce, diced green chiles, cumin, chili powder, salt, and pepper. Stir in the sautéed onion and garlic mixture.
  4. Add shredded cooked chicken to the sauce mixture and toss to coat evenly.
  5. Cut tortillas into strips or quarters for layering.
  6. Assemble the casserole by spreading a thin layer of the chicken mixture on the bottom of the dish. Add a layer of tortilla pieces, then sprinkle with shredded cheese. Repeat layers until all ingredients are used, finishing with a generous layer of cheese on top.
  7. Bake uncovered for 25 to 30 minutes, until cheese is melted, bubbly, and golden brown on the edges.
  8. Let the casserole rest for 5-10 minutes before serving to set and make slicing easier.

Notes

If the casserole browns too quickly but isn’t heated through, tent loosely with foil halfway through baking. Use rotisserie chicken for quick prep. Let casserole rest before slicing for better texture. For gluten-free, use corn tortillas and warm slightly before layering to prevent cracking. Dairy-free substitutions will alter texture slightly. Add chopped cilantro or a squeeze of lime before serving for freshness.

Nutrition

Keywords: chicken enchilada casserole, creamy chicken casserole, green chile casserole, sour cream casserole, easy Tex-Mex dinner, weeknight casserole, comfort food

Find it online: https://yumnode.com/creamy-chicken-enchilada-casserole-recipe-easy-green-chile-sour-cream/