Easy Sour Cream Chicken Enchilada Casserole

Name: Easy Sour Cream Chicken Enchilada Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups rotisserie chicken, (with skin and bones removed, diced or shredded, about one pound); 1 tablespoon olive oil; 1 medium onion, (peeled and finely chopped); 2 garlic cloves, (peeled and minced); 1 teaspoon ground cumin; 1 teaspoon chili powder; 2 cups shredded Mexican blend cheese, (divided, can also use a Monterey Jack and Cheddar blend, or an Italian blend. ); 8 flour tortillas (8-inch ); ¼ cup unsalted butter; ¼ cup all-purpose flour; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 cups reduced sodium chicken stock; 1 cup sour cream; ½ cup diced tomatoes and green chilies (drained, about ½ of a 10 oz can of Rotel, I use "original.")

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Sour Cream Chicken Enchilada Casserole is your ticket to a family-friendly, quick, and easy main dish casserole that oozes cheesy goodness and is the ultimate comfort food.

These creamy chicken enchiladas are not your ordinary fare – they’re a symphony of flavors and textures that’ll tantalize your taste buds. Picture succulent, spicy rotisserie chicken enveloped in soft flour tortillas and drenched in a velvety sour cream enchilada sauce.

a serving of sour cream chicken enchilada casserole on a white plate garnished with avocado slices.

But wait, there’s more! This mouthwatering freezer-friendly chicken enchilada casserole isn’t limited to Cinco de Mayo; whether you are planning an epic dinner party or simply craving a simple weeknight meal, this make-ahead wonder will quickly become one of your favorite recipes.

What are enchiladas:

Enchiladas are a popular Mexican dish made with rolled tortillas filled with meat, cheese, beans, or various ingredients. They are coated in a delicious sauce and baked until heated through. You can customize the filling, sauce, and toppings to suit your taste.

This recipe for chicken enchiladas with sour cream sauce is not authentic. It is more of a Tex-Mex or Americanized version.

Here’s why this recipe is a keeper:

This casserole is quick and easy to make, even on a busy weeknight. Plus, it’s a make-ahead wonder, so you can prep it and bake it when ready to eat.
Sour cream chicken enchiladas are perfect for any occasion, from a casual weeknight meal to a festive dinner party. It’s sure to impress your guests!
Like my recipe for Hash Brown Chicken Casserole, depending on the size of your family, it can be a BOGO of sorts. Make the recipe, divide it in half, and make one and freeze one for another day.

Ingredient notes and substitutions:

Yes, I know it looks like a lot of ingredients, but this dish comes together very quickly. Complete measurements can be found in the recipe below.

For the chicken enchiladas, you will need:

Ingredients for chicken enchiladas including tortillas and shredded cheese.

Rotisserie chicken – I usually use a rotisserie chicken to make the enchilada filling, but any leftover chicken works fine.
Flour tortillas – while this chicken enchilada recipe calls for flour tortillas, if you prefer corn tortillas, feel free to use them instead.
Mexican cheese blend – includes a mixture of shredded Monterey Jack, mild cheddar, Asadaro, and Queso Quesadilla cheeses. Good substitutes include an Italian cheese blend, or a Monterey Jack, cheddar cheese blend.
Olive oil – is used to saute the onion and garlic.
Onion and garlic – are both in the Allium family and provide a savory classic flavor base to the enchiladas.
Seasoning – aromatic and savory spices, cumin and chili powder – add a rich, hearty, slightly spicy taste to the chicken enchiladas and season them perfectly.

For the sour cream enchilada sauce, you will need:

Sour cream enchilada sauce ingredients including chicken stock and sour cream.

Sour cream – provides a tangy, rich flavor and adds to the creaminess of the sour cream sauce for the enchiladas.
Butter – and flour are used as the base of the sour cream enchilada sauce and add richness. I usually use unsalted, but salted also works fine in the recipe.
Flour – combines with the butter to make the enchilada sour cream sauce and thickens it.
Chicken stock – adds a rich, savory flavor to the sauce. If I am using purchased stock, I usually use reduced sodium stock. You might want to reduce the amount of salt added if using regular stock.
Tomatoes and green chilies – are a tasty addition to the sour cream sauce; besides flavor, they add a bit of color. The most common brand of this popular blend is Rotel. I use the original Rotel, which is slightly spicy. If you want to tone down the heat, choose mild.
Salt and pepper – kosher salt and ground black pepper enhance all of the other flavors of this dish and bring them all together.

How to make Sour Cream Chicken Enchilada Casserole:

First, preheat the oven to 400° F to make the chicken enchiladas.
Then, add the olive oil to a large skillet over medium heat. When the oil is hot, add the onion and cook for five to six minutes or until the onion is tender and translucent. Add the garlic and cook for about 30 seconds.

Add the chicken, cumin, and chili powder, stir to combine, and cook for one to two minutes or until everything is heated. Remove from the heat and allow to cool briefly.

Chopped chicken and seasonings in a skillet.

Add one and a half cups of cheese and stir to combine.

Chopped chicken topped with shredded cheese in a skillet.

Place about a third of a cup of the mixture on each tortilla and roll up tightly.

A flour tortilla with a scoop of chicken filling in the middle.

Place the enchiladas seam side down in a 9×13-inch baking dish, which has been sprayed with non-stick cooking spray. Set aside.

Filled flour tortillas in a baking dish.

Melt the butter in a medium-size skillet or saucepan over medium heat to make the sour cream enchilada sauce. Add the flour, salt, and pepper and whisk to combine. Stir and cook for one to two minutes or until the mixture is bubbly and just starting to change color.

Slowly pour in the chicken stock and whisk constantly. Bring to a boil and cook for three to four minutes until the mixture thickens. If your sauce has lumps, keep whisking until it doesn’t.

Chicken stock added to a flour mixture to make a sauce in a skillet.

Remove the white sauce from the heat and slowly add the sour cream, and diced tomatoes and green chilies. Mix well.

Adding sour cream and Rotel to a white sauce in a skillet.

Pour the sour cream enchilada sauce evenly over the enchiladas and sprinkle the remaining cheese over the top.

A baking dish full of chicken tortillas and topped with shredded cheese.

Bake uncovered for 20-25 minutes, or until the cheese is melted and the sauce is bubbly. Let sit for a few minutes and serve immediately with your favorite toppings.

A casserole dish full of baked chicken enchiladas.

What to serve with this dish:

While we often eat this main dish by itself with just a few toppings, adding one or more of these dishes would make your meal more well-rounded:

Appetizers: Corn Dip with Cream Cheese, Cheese Quesadilla, Macho Nachos, or Smoked Queso Dip.

Salads: Mexican Chopped Salad or Beef Taco Salad

Bread: Jalapeno Cornbread

Cocktail: Frozen Margarita

Optional: topping ideas for enchiladas:

Grated Cheese (such as cheddar, Monterey Jack, or a Mexican blend)
Sour Cream or Plain Greek Yogurt
Sliced Jalapeños or Serrano Peppers
Diced Tomatoes, Salsa, or Pico de Gallo
Avocado Slices or Guacamole
Chopped Fresh Cilantro
Sliced Green Onions or Scallions

How to make it ahead:

Making a sour cream chicken enchilada casserole ahead of time is a convenient way to prepare a delicious meal for later.

To make it ahead, follow the casserole directions, but do not bake it. Let it cool, and cover the baking dish tightly with plastic wrap or aluminum foil to prevent air exposure. Store in the refrigerator for up to 24 hours.

If you need to store it longer than 24 hours, it is best to freeze it. Let it cool, and cover the baking dish tightly with plastic wrap or aluminum foil to prevent air exposure. Store in the freezer for up to three months. If frozen, let the casserole thaw overnight in the refrigerator before baking it.

When ready to bake it, remove the casserole from the refrigerator and let it sit at room temperature for about 20-30 minutes while the oven heats up. Bake as directed in the recipe.

Leftovers, storage, and reheating:

Leftovers can be stored covered in your refrigerator for up to four days. Like most casseroles, leftover chicken enchiladas are even better the next day after the flavors have had a chance to meld.

To reheat, sprinkle the leftovers with about a teaspoon of water, cover with foil, and place in a 350° F oven for about 20 minutes.

Frequently asked questions:

Can this recipe be scaled up or down?

Yes, the recipe can be doubled if you are feeding a crowd. If you have a small family, make the recipe as directed but divide it up before assembling your casseroles. For example, this recipe makes eight enchiladas, so I usually divide it into two dishes, then freeze one and bake one.

Do traditional enchiladas use flour or corn tortillas?

Authentic Mexican enchiladas are made with corn tortillas. This recipe is more of an Americanized Tex-Mex version and calls for flour tortillas. However, feel free to use whichever you prefer.

What size casserole dish should I use?

A 9×13-inch casserole dish works perfectly in this recipe.

How do I keep my sour cream from curdling?

Be sure to remove your white sauce from the heat before adding the sour cream and add it in slowly.

Expert tips and tricks:

Read the entire recipe before starting, gather all the ingredients, and measure and chop up any ingredients. This helps streamline the cooking process.

Check out my post, How to make Homemade Chicken Stock, if you want to make your own chicken stock.

If you don’t want to use a rotisserie chicken, you can save time and simplify your meal prep by cooking several chicken breasts or whole chickens in advance. For instance, after cooking, I divide the meat and freeze it until needed. I usually put two cups of cut-up chicken in plastic freezer storage bags because that’s what most recipes use.

These enchiladas are slightly spicy. If you don’t like any heat, reduce or leave out the chili powder and use “mild” Rotel diced tomatoes and green chilies.

On the other hand, if you would like a bit more heat, increase the amount of chili powder and add more diced tomatoes and green chilies, or use “hot” Rotel.

More Tex-Mex recipes:

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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