This Sour Cream Enchilada Casserole brings together everything I crave on busy weeknights. You get velvety sour cream sauce, juicy shredded chicken, gooey cheese, and tender tortillas in every bite. There is no tedious tortilla rolling and no fuss—just addictively delicious layers baked into one creamy, crowd-pleasing dish.
I first made this casserole one late Sunday when I was too tired for a traditional enchilada spread. My family demolished it, and now it is our go-to for casual gatherings and cozy nights at home.
Ingredients
- Butter: gives the sauce a silky base and deepens the flavor. Go for high-quality real butter for richness
- All purpose flour: thickens the sauce. Make sure it is fresh so there is no off taste
- Minced garlic or garlic powder: infuses depth. Freshly minced garlic is best for a punchy flavor
- Chicken broth: is the liquid backbone of your sauce. Homemade or low sodium broth keeps things savory and not too salty
- Sour cream: is the star for creaminess. Use full fat for the best texture and tang
- Chopped pickled jalapenos and a splash of jalapeno juice: bring gentle heat and bright acidity. Look for pickled jalapenos with good crunch in the jar
- Ground cumin: adds earthy warmth and Tex Mex character. Freshly opened cumin has the boldest scent
- Kosher salt and ground black pepper: balance the flavors. Taste as you go for the perfect seasoning
- Cooked and shredded chicken: supplies protein and texture. Rotisserie chicken or home-cooked chicken breast both work well
- Flour or corn tortillas: create delicious starchy layers. I love using tortillas that are slightly charred for extra flavor
- Shredded Monterey Jack cheese: for a smooth melt and creamy finish. Look for cheese blocks you grate yourself for the best melt
- Shredded Cheddar cheese: provides sharp contrast and golden color. Again, grating your own is worth the effort
Step-by-Step Instructions
- Make the Sauce:
- Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook the mixture for one full minute to remove the raw flour taste and create a smooth base. Add minced garlic and gently cook for thirty seconds until fragrant.
- Thicken the Sauce:
- Pour chicken broth in slowly while you keep stirring. Continue heating and stirring until the sauce lightly bubbles and thickens enough to coat a spoon usually about five minutes.
- Finish the Sauce:
- Remove the sauce from the heat. Immediately stir in the sour cream, chopped pickled jalapenos, jalapeno juice, ground cumin, kosher salt, and ground black pepper. Mix well until the sauce is smooth and even.
- Layer the Casserole:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Lightly oil a nine by thirteen inch baking pan. Place six tortillas in the bottom of the pan, overlapping slightly to cover the surface.
- Add Chicken and Sauce:
- Evenly spread half of the cooked shredded chicken over the tortillas. Ladle half of the warm sour cream sauce over the chicken layer making sure to cover every bit. Sprinkle with one cup of Monterey Jack cheese for meltiness.
- Repeat Layers:
- Add the remaining tortillas over the cheese layer. Top this with the rest of the chicken, pour over the second half of the sauce, and finish by sprinkling the remaining Monterey Jack and Cheddar cheeses all across the top.
- Bake:
- Cover the pan tightly with foil and bake on the center rack for thirty minutes. Remove the foil and bake another five to ten minutes until you see the cheese bubbling and slightly golden.
- Rest and Serve:
- Let the casserole rest for at least ten minutes before slicing. This gives the layers time to set and makes serving easier.
This Sour Cream Enchilada Casserole brings together everything I crave on busy weeknights. You get velvety sour cream sauce, juicy shredded chicken, gooey cheese, and tender tortillas in every bite. There is no tedious tortilla rolling and no fuss—just addictively delicious layers baked into one creamy, crowd-pleasing dish.
I first made this casserole one late Sunday when I was too tired for a traditional enchilada spread. My family demolished it, and now it is our go-to for casual gatherings and cozy nights at home.
Ingredients
- Butter: gives the sauce a silky base and deepens the flavor. Go for high-quality real butter for richness
- All purpose flour: thickens the sauce. Make sure it is fresh so there is no off taste
- Minced garlic or garlic powder: infuses depth. Freshly minced garlic is best for a punchy flavor
- Chicken broth: is the liquid backbone of your sauce. Homemade or low sodium broth keeps things savory and not too salty
- Sour cream: is the star for creaminess. Use full fat for the best texture and tang
- Chopped pickled jalapenos and a splash of jalapeno juice: bring gentle heat and bright acidity. Look for pickled jalapenos with good crunch in the jar
- Ground cumin: adds earthy warmth and Tex Mex character. Freshly opened cumin has the boldest scent
- Kosher salt and ground black pepper: balance the flavors. Taste as you go for the perfect seasoning
- Cooked and shredded chicken: supplies protein and texture. Rotisserie chicken or home-cooked chicken breast both work well
- Flour or corn tortillas: create delicious starchy layers. I love using tortillas that are slightly charred for extra flavor
- Shredded Monterey Jack cheese: for a smooth melt and creamy finish. Look for cheese blocks you grate yourself for the best melt
- Shredded Cheddar cheese: provides sharp contrast and golden color. Again, grating your own is worth the effort
Step-by-Step Instructions
- Make the Sauce:
- Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook the mixture for one full minute to remove the raw flour taste and create a smooth base. Add minced garlic and gently cook for thirty seconds until fragrant.
- Thicken the Sauce:
- Pour chicken broth in slowly while you keep stirring. Continue heating and stirring until the sauce lightly bubbles and thickens enough to coat a spoon usually about five minutes.
- Finish the Sauce:
- Remove the sauce from the heat. Immediately stir in the sour cream, chopped pickled jalapenos, jalapeno juice, ground cumin, kosher salt, and ground black pepper. Mix well until the sauce is smooth and even.
- Layer the Casserole:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Lightly oil a nine by thirteen inch baking pan. Place six tortillas in the bottom of the pan, overlapping slightly to cover the surface.
- Add Chicken and Sauce:
- Evenly spread half of the cooked shredded chicken over the tortillas. Ladle half of the warm sour cream sauce over the chicken layer making sure to cover every bit. Sprinkle with one cup of Monterey Jack cheese for meltiness.
- Repeat Layers:
- Add the remaining tortillas over the cheese layer. Top this with the rest of the chicken, pour over the second half of the sauce, and finish by sprinkling the remaining Monterey Jack and Cheddar cheeses all across the top.
- Bake:
- Cover the pan tightly with foil and bake on the center rack for thirty minutes. Remove the foil and bake another five to ten minutes until you see the cheese bubbling and slightly golden.
- Rest and Serve:
- Let the casserole rest for at least ten minutes before slicing. This gives the layers time to set and makes serving easier.
