Sour Cream Enchilada Casserole
Creamy and flavorful, this Sour Cream Enchilada Casserole features tender chicken, green chilies, and a rich sour cream sauce layered with soft corn tortillas and melted cheese. Perfect for family dinners or gatherings, its comforting taste and satisfying textures make it a crowd-pleaser for any occasion.
Ingredients
Instructions
- Rub the soft corn tortillas with margarine and set aside.
- Combine cooked chopped chicken, diced green chilies, sour cream, cream of chicken soup, and chopped green onions in a bowl.
- Layer in a 9 x 13-inch dish starting with tortillas, then the meat mixture, and shredded cheese.
- Repeat the layers, ending with a layer of cheese on top.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes until bubbly and golden.
Tips & Substitutions
For extra flavor, consider adding spices like cumin or paprika to the chicken mixture. If you prefer a lighter option, Greek yogurt can be used instead of sour cream. You can also swap out the chicken for shredded beef or beans for a vegetarian version, which could be a delightful twist inspired by Cheesy Chicken Fajitas.
Serving Suggestions
This Sour Cream Enchilada Casserole pairs beautifully with a fresh green salad or Mexican rice for a complete meal. For an added kick, serve with guacamole or salsa. It also makes for a great potluck dish, allowing you to share a taste of your favorite Mexican recipes with friends.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Enchilada Casserole contains roughly 167 calories, with 7g protein, 33g carbohydrates, and 2g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 765mg per serving (33% 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 make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance and keep it in the refrigerator. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge.
Can I freeze this casserole?
Absolutely! You can freeze the assembled casserole before baking. Cover it tightly with foil or plastic wrap and store it in the freezer for up to 2 months. When ready to bake, thaw in the fridge overnight and bake as directed.
What can I substitute for cream of chicken soup?
You can use homemade cream of chicken soup for a fresher taste or substitute it with cream of mushroom soup for a different flavor. Alternatively, a mixture of sour cream and chicken broth can work in a pinch.
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).