Sour Cream Chicken Enchilada Bake
Creamy and cheesy, this Sour Cream Chicken Enchilada Bake combines tender chicken, green chilies, and melted cheese layered with tortillas for a comforting Mexican-inspired dish.
Ingredients
Instructions
- Oil a large casserole dish.
- Place flour tortillas on the bottom of the pan, tearing them if needed to cover the surface.
- Mix the cream of chicken soup and sour cream together.
- Spread half of the soup mixture over the tortillas.
- Add half of the chopped cooked chicken, chopped onions, and green chilies on top of the soup mix.
- Sprinkle half of the shredded cheese over the layers.
- Repeat with remaining tortillas, soup mixture, chicken, onions, green chilies, and cheese to create a second layer.
- Bake at 350°F (175°C) for 30 minutes.
- Let the casserole set for 10 minutes before serving.
Tips & Substitutions
For added flavor, consider seasoning the chicken with taco seasoning before mixing it into the layers. You can substitute Greek yogurt for sour cream for a healthier twist, or use corn tortillas instead of flour for a gluten-free option. If you prefer a spicier dish, add jalapeños or use a spicier variety of green chilies.
Serving Suggestions
This Sour Cream Chicken Enchilada Bake pairs beautifully with Tex-Mex Rice for a wholesome meal. Serve with a fresh green salad or avocado slices for added creaminess. For a complete dinner, consider complementing it with chips and salsa or a side of Mexican Grits Casserole.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal, covering with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Chicken Enchilada Bake contains roughly 713 calories, with 19g protein, 106g carbohydrates, and 24g fat. It is an excellent source of protein (37% of the Daily Value), iron (34% of the Daily Value), and dietary fiber (21% of the Daily Value). Note that it is relatively high in sodium, at 1631mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a great time-saver and adds extra flavor. Just shred the chicken and mix it into the layers as directed in the recipe. This will also make the dish even more convenient for busy weeknights.
How can I make this dish vegetarian?
To make a vegetarian version, simply replace the chicken with black beans or sautéed vegetables like bell peppers and zucchini. You can also add more cheese or use a meat substitute to keep the dish hearty without sacrificing flavor.
What can I do if I don't have cream of chicken soup?
If you don't have cream of chicken soup, you can make a homemade substitute using a roux. Combine equal parts butter and flour, then whisk in chicken broth and cook until thickened. For a vegetarian option, use vegetable broth instead. This will keep the dish creamy and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).