Sour Cream Enchilada Casserole

Why You’ll Love This Recipe

This casserole delivers all the taste of traditional enchiladas without the hassle of rolling individual tortillas. It’s quick to prep, can be made ahead, and is easy to customize with your favorite fillings or sauces. The creamy sour cream enchilada sauce adds a luscious richness that balances perfectly with melted cheese and savory meat. It’s a guaranteed crowd-pleaser the whole family will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef or shredded chicken
• Onion, diced
• Garlic, minced
• Canned green chiles
• Sour cream
• Cream of chicken soup or homemade equivalent
• Shredded cheddar cheese or Mexican blend
• Corn or flour tortillas
• Enchilada sauce (red or green)
• Olive oil or cooking spray
• Optional toppings: sliced olives, chopped cilantro, green onions, diced tomatoes

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the ground beef or chicken with diced onion and garlic until browned and cooked through. Drain any excess fat. Stir in green chiles and a few spoonfuls of enchilada sauce.
3. In a bowl, combine sour cream and cream of chicken soup to make the creamy sauce.
4. In the prepared baking dish, spread a thin layer of enchilada sauce on the bottom.
5. Layer tortillas (cut to fit if needed), half of the meat mixture, a layer of creamy sauce, and a sprinkle of cheese.
6. Repeat the layers: tortillas, remaining meat, creamy sauce, more cheese. Finish with a final layer of tortillas, sauce, and a generous topping of cheese.
7. Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 10–15 minutes, or until bubbly and golden on top.
8. Let rest for 10 minutes before slicing. Garnish with desired toppings and serve.

Servings and timing

Makes 6–8 servings.
Prep time: 20 minutes
Bake time: 40–45 minutes
Total time: About 1 hour

Variations

• Vegetarian: Use black beans, corn, and sautéed bell peppers in place of meat.
• Spicy kick: Add jalapeños or hot enchilada sauce for more heat.
• Green chili version: Use green enchilada sauce and Monterey Jack cheese.
• Breakfast style: Swap in scrambled eggs and breakfast sausage for a brunch twist.
• Gluten-free: Use gluten-free tortillas and cream of chicken soup substitute.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1–2 minutes or bake at 350°F (175°C) for 15–20 minutes until heated through.
To freeze, assemble the casserole but don’t bake. Cover tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.

FAQs

Can I make this casserole ahead of time?

Yes, assemble the entire dish, cover, and refrigerate up to 24 hours before baking.

What kind of tortillas work best?

Corn tortillas hold up better and give a more traditional enchilada flavor, but flour tortillas can also be used.

Can I use rotisserie chicken?

Absolutely—rotisserie chicken is a great shortcut and adds rich flavor.

What cheese is best for this recipe?

A Mexican blend, cheddar, or Monterey Jack cheese all melt beautifully and taste great.

Is this casserole spicy?

Not overly spicy unless you use hot enchilada sauce or add extra chiles. It’s easy to adjust the heat level.

Can I freeze leftovers?

Yes, freeze individual portions or the entire casserole in airtight containers. Reheat from frozen or thaw first.

What can I serve with this casserole?

Great sides include Mexican rice, refried beans, a green salad, or chips and guacamole.

How do I prevent it from being soggy?

Lightly toast or pan-fry tortillas first to reduce sogginess, and don’t overdo the sauce between layers.

Can I add beans or corn to the filling?

Yes, both work well and add extra flavor and texture.

Does it need to rest before serving?

Yes, let it rest for 10 minutes after baking to help it set and make slicing easier.

Conclusion

Sour Cream Enchilada Casserole is a comforting, cheesy, and easy-to-make dish that brings together all the bold flavors of enchiladas in a no-fuss, layered bake. It’s creamy, satisfying, and endlessly customizable—perfect for weeknights, family dinners, or meal prep. Once you try it, this hearty casserole is sure to become a staple in your recipe collection.

Sour Cream Enchilada Casserole

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Sour Cream Enchilada Casserole is a creamy, cheesy, and hearty layered dish featuring tortillas, seasoned meat, enchilada sauce, and a tangy sour cream sauce. It’s an easy, comforting alternative to traditional rolled enchiladas and perfect for family dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour
• Yield: 6–8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American
• Diet: Halal

Ingredients

1. 1 lb ground beef or 3 cups shredded chicken
2. 1 medium onion, diced
3. 2 cloves garlic, minced
4. 1 can (4 oz) diced green chiles
5. 1 can (10 oz) cream of chicken soup (or homemade substitute)
6. 1 cup sour cream
7. 2 cups shredded cheddar cheese or Mexican blend
8. 10–12 corn or flour tortillas
9. 2 cups enchilada sauce (red or green)
10. 1 tbsp olive oil or cooking spray
11. Optional toppings: sliced olives, chopped cilantro, green onions, diced tomatoes

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

1. In a skillet, cook ground beef (or chicken) with onion and garlic until browned and cooked through. Drain fat. Stir in green chiles and a few spoonfuls of enchilada sauce.
2. In a bowl, mix sour cream and cream of chicken soup to form the creamy sauce.
3. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
4. Layer tortillas, half the meat mixture, a layer of creamy sauce, and cheese.
5. Repeat with another layer of tortillas, remaining meat, creamy sauce, and cheese. Top with final tortillas, sauce, and extra cheese.
6. Cover with foil and bake 25–30 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly.
7. Let rest 10 minutes before slicing. Garnish with optional toppings and serve.

Notes

1. Use corn tortillas for a more traditional flavor; flour tortillas give a softer texture.
2. Lightly toast tortillas to prevent sogginess.
3. Rotisserie chicken is a great shortcut.
4. Add beans, corn, or sautéed peppers for more flavor.
5. This casserole freezes well—assemble unbaked, freeze, then bake when ready.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 5g
• Sodium: 980mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 85mg