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Savory Chicken Enchilada Casserole with Creamy Green Chile Sour Cream

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A comforting and flavorful chicken enchilada casserole layered with tender shredded chicken, melty cheese, and a tangy creamy green chile sour cream topping. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 8 small flour tortillas (can swap for corn tortillas for gluten-free)
  • 2 cups shredded Monterey Jack cheese
  • 1 cup canned diced green chiles
  • 1 cup sour cream (full-fat preferred)
  • 1/2 cup canned diced green chiles (drained)
  • 1 teaspoon lime juice
  • 1/4 teaspoon garlic powder
  • Salt to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a medium skillet over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the shredded chicken, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine and warm through, about 3-4 minutes. Taste and adjust seasoning if needed. Remove from heat.
  4. In a small bowl, combine sour cream, diced green chiles, lime juice, garlic powder, and a pinch of salt. Mix until smooth and set aside.
  5. Lightly grease your 10×7 inch baking dish. Place a thin layer of the chicken mixture on the bottom, then layer 2 flour tortillas over it (tear slightly to fit if needed). Spread a third of the chicken mixture over the tortillas, sprinkle with a third of the cheese, and dollop a few spoonfuls of the green chile sour cream.
  6. Repeat the layering process two more times, finishing with a generous layer of cheese on top.
  7. Bake uncovered for 25-30 minutes until the cheese is bubbly and lightly browned around the edges.
  8. Let the casserole rest for 5-10 minutes before serving.

Notes

Drain excess liquid from chicken filling if too wet. For extra crispiness, broil the top for the last 2 minutes but watch closely to avoid burning. Use corn tortillas for gluten-free version. Greek yogurt or coconut-based sour cream can substitute for dairy-free option. Shred chicken finely for even layering.

Nutrition

Keywords: chicken enchilada casserole, creamy green chile sour cream, easy dinner, weeknight meal, Mexican casserole, comfort food

Find it online: https://blixfood.com/savory-chicken-enchilada-casserole-with-creamy-green-chile-sour-cream-recipe-for-easy-dinner/