Why You’ll Love This this Comforting Sour Cream Chicken Enchilada Casserole
This casserole is like a warm hug on a plate, combining creamy sour cream soup with tender chicken and melted cheese in layers that’ll make your kitchen smell absolutely incredible.
You get all the flavors of traditional enchiladas without the fussy rolling and wrapping – just layer everything in a baking dish and let the oven do the work while you put your feet up.
The mild green chilies and tangy sour cream create this perfect balance that’s comforting enough for picky eaters but still has enough flavor to keep things interesting.
Ingredients List
Getting this casserole together is pretty straightforward since you probably have most of these ingredients hanging around your kitchen already.
- 1 (12 ounce) can cream of mushroom soup
- 1 cup sour cream
- 15 ounces la victoria green taco sauce, mild
- 8 ounces whole green chilies, drained and sliced thin
- 2 cups grated cheddar cheese or 2 cups monterey jack cheese
- 1 green onion, chopped
- 8 ounces sliced black olives
- 15 small corn tortillas
A Few Things to Keep in Mind:
- This recipe is definitely on the indulgent side with all that sour cream and cheese, so maybe pair it with a crisp salad or some steamed veggies to balance things out
- You can lighten it up by using reduced-fat sour cream and going easy on the cheese without sacrificing too much of that creamy comfort factor
- The canned soup adds convenience but also brings extra sodium, so taste before adding any salt to your layers
- Those corn tortillas are naturally gluten-free if that matters to anyone at your table
Step by Step Directions
Making this comforting casserole involves layering ingredients in a specific order to create the perfect blend of creamy, cheesy goodness.
Step-by-Step Instructions:
- Preheat your oven to 350°F
- In a blender, combine the cream of mushroom soup, sour cream, and 1/2 cup of the grated cheese until smooth
- Pour the soup mixture into a saucepan and heat through on the stovetop
- Ladle a small amount of the heated soup mixture into the bottom of a 9×13 inch baking pan
- Layer 6 corn tortillas across the bottom of the pan to cover completely
- Add 1/3 of the chicken over the tortillas
- Sprinkle 1/3 of the remaining cheese over the chicken
- Pour 1/3 of the soup mixture over the cheese layer
- Sprinkle 1/3 of the sliced green chilies on top
- Repeat the layering process two more times (tortillas, chicken, cheese, soup mixture, chilies)
- Top the final layer with black olives, chopped green onions, and any remaining cheese
- Bake at 350°F for 30 minutes or until hot, bubbly, and the cheese is completely melted
- Let the casserole rest for 15 minutes before serving to allow it to set properly
For those who enjoy outdoor cooking, you can achieve a similar smoky flavor by preparing the chicken on a premium BBQ smoker before adding it to your casserole layers.
Substitutions and Variations
- Add some veggies – Diced bell peppers or corn kernels sneak in some extra nutrition, though let’s be real, we’re not exactly going for health food here.
- Spice level adjustments – Use hot green chilis or add jalapeños if you want some kick, or stick with mild everything if your taste buds prefer the gentle life.
- Sauce variations – Red enchilada sauce works too, though you’ll lose that lovely green color that makes this casserole look so fresh and appetizing.
- Make it lighter – Greek yogurt instead of sour cream, reduced-fat cheese, but honestly, sometimes you just need the full-fat comfort food indulgence.
Additional Things to Serve With This Dish
This rich, creamy casserole practically begs for some fresh, bright sides to cut through all that cheesy goodness.
- Mexican rice or cilantro lime rice – The fluffy grains soak up any extra sauce that escapes from your casserole, and honestly, who doesn’t love a good carb-on-carb situation.
- Simple green salad with lime vinaigrette – Something crisp and acidic helps balance out the richness, plus it makes you feel slightly better about eating a dish that’s basically cheese held together by tortillas.
- Black beans or refried beans – Because apparently we’re committed to this whole comfort food thing, and beans add protein while keeping everything in the same flavor family.
- Fresh guacamole and chips – Let’s face it, if you’re making enchilada casserole, you’re already in full Mexican food mode, so why not go all the way.
- Roasted vegetables – Zucchini, bell peppers, or corn work beautifully and add some actual vitamins to counteract the dairy overload.
- Pickled jalapeños or quick-pickled red onions – The tangy bite cuts through the creaminess like a knife, waking up your taste buds between bites of pure comfort.
Cooking Tips & Tricks (Chef’s Notes)
A few smart moves can turn this already foolproof casserole into something that’ll have people asking for your secret.
- Let your tortillas sit out for about 30 minutes before assembly – Room temperature tortillas bend without cracking, which means you won’t end up with a casserole that looks like it survived an earthquake.
- Undercook your chicken slightly if you’re using fresh – It’s going to spend another 30 minutes in the oven, so pulling it off the heat when it’s just barely done prevents that sad, rubbery texture nobody wants.
- Mix your cheeses for maximum meltability – Half cheddar for sharp flavor, half Monterey Jack for that perfect stretch, because to be frank, we eat with our eyes first.
- Don’t skip the resting time after baking – I know those 15 minutes feel like an eternity when you’re staring at bubbling cheese, but this is what keeps your casserole from turning into soup the moment you cut into it.
- Save some sauce for serving – Trust me on this one, there’s always that one corner piece that needs a little extra love, and having backup sauce makes you look like you actually know what you’re doing.
- Tent with foil if the top browns too quickly – Nobody wants burnt cheese on top of perfectly creamy layers underneath, and your smoke detector definitely doesn’t want to join the dinner conversation.
- Use rotisserie chicken for maximum laziness points – Sometimes the shortcut is actually the better choice, plus you get all that seasoned flavor without any extra work.
Nutritional Facts
Based on 8 servings, this hearty casserole delivers substantial comfort food nutrition:
- Calories per serving: Approximately 485-520 calories
- Protein: 28-32 grams (excellent source from chicken and cheese)
- Carbohydrates: 35-40 grams (primarily from corn tortillas)
- Fat: 26-30 grams (from sour cream, cheese, and cream of mushroom soup)
- Saturated fat: 14-16 grams
- Fiber: 4-5 grams (contributed by corn tortillas and green chiles)
- Sodium: 1,200-1,400mg (high due to canned soup, cheese, and taco sauce)
- Calcium: 350-400mg (20-25% daily value from dairy ingredients)
- Vitamin A: Moderate amounts from cheese and green chiles
- Iron: 2-3mg from chicken and enriched tortillas
- Cholesterol: 85-95mg primarily from chicken and dairy
- Lower sodium options: Use low-sodium soup and reduced-sodium taco sauce to cut sodium by 30-40%
- Lighter version: Substitute Greek yogurt for half the sour cream and use reduced-fat cheese
- Gluten considerations: Naturally gluten-free when made with corn tortillas
- Portion control: Each serving covers roughly ¼ of daily caloric needs for average adults
Fun “Did You Know?”
Why do enchiladas hold such a special place in Mexican cuisine history? I’ll share fascinating facts about this beloved dish.
Enchiladas date back to Aztec times when people rolled tortillas around small fish. The word “enchilada” comes from the Spanish verb “enchilar,” meaning “to season with chili.”
Mexico’s different regions created unique variations – from mole enchiladas in Oaxaca to green sauce versions in central Mexico.
Curiously, the casserole style I’m sharing today became popular in American kitchens during the 1950s, making traditional enchiladas more accessible for busy home cooks while maintaining those authentic flavors.
