This easy Chicken Enchilada Casserole Recipe comes together in one pan! Layered cheesy enchiladas filled with shredded chicken and green chile sauce make this casserole a family favorite. Using pre-cooked chicken and corn tortillas, I can get this chicken enchilada casserole in the oven on even the busiest weeknights.
Reasons To Make This Recipe
- Sour Cream Chicken Enchiladas are the perfect combo of creamy and spicy! The layers of corn tortillas with chicken and sauces make a truly delicious dinner that everyone in the family can agree on.
- It uses cooked chicken, so all your have to do is get everything layered into a pan, bake and eat! Chicken Enchiladas are ideal for using up chicken leftovers (like from your Slow Cooker Chicken Tacos), but you can even pick up a rotisserie chicken from the grocery store to make life even easier.
- You only need one pan to make this recipe! That means more time spent eating cheesy enchiladas and less time scrubbing dishes.
Easy Chicken Enchiladas
Unlike traditional enchiladas that call for rolling the meat and cheese in corn tortillas, this is a layered casserole. I love the consistency and taste with all the layers of corn tortillas, creamy sauce and spicy green chile flavor.
When I make rolled enchiladas I always end up breaking the tortillas when I add the filling. This Sour Cream Chicken Enchilada Casserole lets me have enchiladas stuffed with tender chicken and all the fixin’s, without any of the mess or hassle.
Not a fan of green chile sauce? Feel free to substitute red sauce instead! Make you own sauce with this Easy Red Chile Sauce recipe or grab your favorite store bought enchilada sauce.
In my house, this meal gets a lot of play in our menu rotation, especially during the school season! No matter how little free time I have during the day, I can always squeeze few minutes into assemble this casserole and throw it into the oven. This is a perfect dish to bring to new moms or any family in need of a hot meal, too.
How To Make
To make these easy meal, taco seasoning is combined with sour cream, and then shredded or chopped chicken is added to the mixture. After that al ingredients are simply layered together in a pan, almost as you would when making a lasagna. Then into the oven it goes. This is the easiest way I know of to enjoy delicious enchiladas!
More Recipes To Try
If you like this recipe, I have more great recipes to try. First, this pairs wonderfully with Mexican Spanish Rice, you’ll definitely want to add it to your list. Pair this casserole with a sheet of Easy Nachos and you’ll have cheers from your family. Looking for something a bit lighter, but with some similar flavors – try Crockpot White Chicken Chili. Craving old school enchiladas? I’ve got you covered with these delicious Cheese Enchiladas. Love one pot meals? Southwestern Chicken and Rice is what you need. Don’t worry, I would never let you forget dessert! I suggest these Churro Cupcakes or a cool and creamy slice of Margarita Cheesecake Pie.
Chicken Enchilada Casserole
- 4 cooked chicken breasts or thighs pre-made rotisserie chicken works well
- 18 6 inch corn tortillas, torn in half
- 1 28oz can green Chile enchilada sauce
- 16oz shredded cheese Monterey Jack, Cheddar, Mexican Blend or Colby work well
- 8oz sour cream
- 1-2 tbsp taco seasoning this can be to taste, if your family likes big flavor, go for 2 full tbsp.
- Preheat oven to 350 degrees F. Spray a 13x9 baking pan with non-stick cooking spray.
- In a medium size bowl, combine sour cream and taco seasoning and mix well. Chop or shred chicken into small pieces. Add to sour cream mixture and stir to combine.
- Pour approximately 1/2 inch of enchilada sauce into the baking dish, making sure to fully cover the bottom of the dish.
- Place a layer of tortillas onto the enchilada sauce to cover the bottom of the pan. This will be approximately 6 enchilada pieces.
- Top with 1/2 the chicken and sour cream mixture, then sprinkle 1/3 of the shredded cheese on top, followed by 1/3 of the remaining enchilada sauce. Repeat for a second layer.
- Dip or coat the remaining tortillas with enchilada sauce, then place a final layer on top. If there is any enchilada sauce remaining, drizzle over top. Top with remaining cheese.
- Cover baking pan with foil and bake for 45 minutes. Allow to cool for approximately five minutes prior to serving. If desired, garnish with tomatoes, green onions, black olives and additional sour cream.