I was trying to think of a different, delicious recipe to make for Christmas and my mom sent me a text, asking me to make this – so, of course, I immediately did without hesitation! Let me tell you – it was SO tasty that my husband could not stop talking about it for days. In fact, the whole family loved it and it went fast. It’s been on repeat for the last week and I can’t wait to make it again! If you’re in a hurry, buy rotisserie chicken and that will eliminate one of the steps which is to cook the chicken.
My recipe calls for cooked chicken breast, green enchilada sauce, diced jalapeños, sour cream, Monterey Jack and cheddar cheeses, corn tortillas, salt, freshly cracked black pepper, and cayenne. After you cook the chicken, you will mix it in a large bowl with part of the green enchilada sauce, sour cream, cheese, and seasonings. You then layer it on top of a layer of green sauce and corn tortillas, add a second layer of corn tortillas, and top the dish off with more green sauce and cheese. It bakes to a crispy perfection and you will love how easy and tasty it is!
If you like chicken and enchilada recipes, you’ll love my Chicken Fajita Casserole, Enchilada Pie, Sweet Potato and Black Bean Enchiladas, and Chicken Alfredo Casserole recipes!
Ingredients in Sour Cream Chicken Enchilada Casserole
Cooked chicken. You can use rotisserie chicken or cooked chicken breast.
Green enchilada sauce. Green enchilada sauce really defines this recipe and gives it its famous flavor.
Diced jalapeño peppers. Use canned diced jalapeño peppers or canned diced green chiles.
Sour cream. Make sure to use full fat sour cream for the creamiest texture and taste.
Monterey Jack cheese. Freshly grated Monterey Jack cheese is needed for this dish.
Cheddar. Use freshly grated cheddar and avoid using pre-shredded cheese as it contains additives that prevent it from clumping together. These additives prevent the cheese from melting in the oven.
Corn tortillas. Use small, six-inch corn tortillas.
Salt. Salt gives this dish seasoning.
Pepper. Freshly ground black pepper tastes best in this recipe.
Cayenne. If you’re cooking for kids, omit the cayenne. A couple dashes really spices this dish up, making it flavor packed.
How to Cook the Chicken
There are various ways to cook the chicken before you start your Sour Cream Chicken Enchilada Casserole. My preferred method of cooking chicken is to add 1-2 tablespoons extra virgin olive oil to a cast iron skillet and heat over medium. Once the oil is warm, add whole pieces of chicken breast to your skillet, turning over after 5-8 minutes. Avoid turning the chicken before 5 minutes are up so that each side is cooked through. You can tell when one side is cooked as the edges brown. If in doubt, use a kitchen thermometer to ensure your chicken reaches an internal temperature of at least 165° F/73.9° C.
You can air fry the chicken breasts in an air fryer at 415° F/210° C for 10 minutes. Make sure there is space between each piece of chicken to allow the chicken to cook through on all sides.
Baking the chicken in the oven is one more way you can cook your chicken breasts. Place the washed chicken on a greased baking sheet. Bake in the oven at 450° F/230° C for 20-24 minutes, until cooked through.
How to make the best Sour Cream Chicken Enchilada Casserole
STEP 1: Preheat your oven to 350° F and spray a 9×13-inch baking dish with cooking spray.
STEP 2: Ladle ¼ cup of the green enchilada sauce on the bottom of the prepared baking dish.
STEP 3: In a large bowl, stir the cooked chicken, jalapeño peppers, ½ cup of the enchilada sauce, sour cream, and 1 cup of the Monterey Jack cheese. Season with salt, pepper, and cayenne. If cooking for children, omit the cayenne.
STEP 4: Layer half the tortillas over the green sauce in your baking dish.
STEP 5: Top with half of the chicken mixture. Add the rest of the tortilla pieces on top. Spoon the remaining chicken mixture on top.
STEP 6: Pour ¼ cup of the green enchilada sauce on top, followed by the rest of the Monterey Jack and the cheddar cheese. Cover with foil and bake for 30 minutes. Remove the foil and place back in the oven for 10-15 minutes, or until the cheese is melted.
STEP 7: If you make this recipe, don’t forget to leave a rating and comment!
More chicken breast recipes you’ll love!
Chicken Wraps with Honey-Peanut Sauce
Southern Style Oven “Fried” Chicken with Mashed Potatoes and Corn
Final Thoughts
Finally, if you make this Sour Cream Chicken Enchilada Casserole, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Sour Cream Chicken Enchilada Casserole
Equipment
Ingredients
- cooking spray
- 2 c chicken breast cooked and chopped
- 1 c green enchilada sauce divided
- 4 oz. jalapeño peppers can sub diced green chiles
- 1 c sour cream
- 2 c shredded Monterey Jack cheese
- 1 c shredded cheddar
- 8 corn tortillas 6-inch round tortillas
- 1 tsp salt
- 1 tsp pepper freshly cracked
- Pinch cayenne
Instructions
- Preheat your oven to 350° F and spray a 9×13-inch baking dish with cooking spray.
- Ladle ¼ cup of the green enchilada sauce on the bottom of the prepared baking dish.
- In a large bowl, stir the cooked chicken, jalapeño peppers, ½ cup of the enchilada sauce, sour cream, and 1 cup of the Monterey Jack cheese. Season with salt, pepper, and cayenne. If cooking for children, omit the cayenne.
- Layer half the tortillas over the green sauce in your baking dish.
- Top with half of the chicken mixture. Add the rest of the tortilla pieces on top. Spoon the remaining chicken mixture on top.
- Pour ¼ cup of the green enchilada sauce on top, followed by the rest of the Monterey Jack and the cheddar cheese. Cover with foil and bake for 30 minutes. Remove the foil and place back in the oven for 10-15 minutes, or until the cheese is melted.
- If you make this recipe, don't forget to leave a rating and comment!
Notes
Nutrition (per serving)
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