Description

Sour Cream Chicken Enchilada Casserole is a comforting and hearty dish that unites tender shredded chicken, creamy sour cream, and zesty enchilada sauce, all layered between soft tortillas and topped with gooey cheese. This family-friendly recipe comes together easily, making it perfect for busy weeknights or cozy gatherings. Each bite delivers a delightful combination of flavors, bringing warmth and satisfaction to your dinner table. Plus, it’s highly customizable—feel free to add extra veggies or swap proteins based on your preferences!

Ingredients

Scale

3 cups cooked shredded boneless, skinless chicken breasts
8 corn or flour tortillas
1 cup full-fat sour cream
2 cups shredded cheddar and Monterey Jack cheese (divided)
2 cups enchilada sauce
1 can (15 oz) black beans, rinsed and drained
1/2 cup sliced jalapeños (optional)

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Instructions

Preheat the oven to 350°F (175°C) and spray a large baking dish with nonstick cooking spray.
In a pot of simmering water or seasoned broth, cook the chicken for about 15-20 minutes until fully cooked. Shred using two forks.
In a large bowl, mix together shredded chicken, black beans, half of the cheese, sour cream, jalapeños (if using), and half of the enchilada sauce.
Layer in your baking dish: add some enchilada sauce at the bottom, then layer tortillas followed by half of the chicken mixture. Repeat layers until you reach the top.
Finish with remaining tortillas and sauce; sprinkle with leftover cheese. Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 5 minutes until cheese is golden brown.

Nutrition

Serving Size: 1/8th of casserole (approximately 210g)
Calories: 420
Sugar: 3g
Sodium: 860mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 28g
Cholesterol: 85mg