Sour cream chicken enchilada bake layers flour tortillas with a creamy filling of shredded chicken, green enchilada sauce, sour cream, and green chiles, then covers everything with melted Monterey Jack cheese.
It skips the rolling and filling of traditional enchiladas, so you assemble it in fifteen minutes and bake it for thirty. The recipe serves six and makes a creamy, mildly spicy dinner that is hard to resist.
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Why This Sour Cream Chicken Enchilada Bake Recipe Works
Stacking tortillas in layers gives you all the flavor of enchiladas with a fraction of the work, and the layers cut into neat squares.
Sour cream mellows the tang of the green enchilada sauce and turns the filling thick and creamy, so the bake never turns watery.
Green chiles add a gentle, earthy heat, and Monterey Jack melts into a smooth, stretchy top layer that browns lightly in the oven.
Ingredients for Sour Cream Chicken Enchilada Bake
- You need two cups of shredded cooked chicken, one ten ounce can of green enchilada sauce, one cup of sour cream, one four ounce can of diced green chiles, and two cups of shredded Monterey Jack cheese.
- You also need eight small six inch flour tortillas, half a teaspoon each of garlic powder and onion powder, half a teaspoon of salt, and a quarter teaspoon of pepper. Fresh cilantro makes a bright garnish.
Shredded chicken. Cooked chicken adds protein and soaks up the creamy sauce between the layers.
Green enchilada sauce. It brings tangy, mildly spicy flavor and moisture to the filling.
Sour cream. It makes the filling creamy and balances the acid in the sauce.
Green chiles. They add mild heat and a roasted vegetable flavor.
Monterey Jack cheese. It melts smoothly and gives the bake a golden, stretchy top.
How to Make Sour Cream Chicken Enchilada Bake
1. Heat the oven. Heat the oven to 350 degrees F and grease a nine by thirteen inch baking dish.
2. Mix the filling. Stir the chicken, enchilada sauce, sour cream, green chiles, garlic powder, onion powder, salt, and pepper together in a large bowl.
3. Make the first layer. Arrange four tortillas to cover the bottom of the dish, spread half of the filling over them, and sprinkle with one cup of cheese.
4. Make the second layer. Add four more tortillas, top them with the remaining filling, and finish with the last cup of cheese.
5. Bake and rest. Bake for twenty five to thirty minutes until bubbling and the center reaches 165 F, then rest for ten minutes and add cilantro.
How to Serve Sour Cream Chicken Enchilada Bake
Cut the bake into squares and serve it with extra sour cream, sliced avocado, and a squeeze of lime. It goes well with a two bean beef chili and a creamy slaw for a Tex Mex night. For other bakes try a tater tot chicken casserole or a cheddar chicken noodle casserole.
How to Store and Reheat Sour Cream Chicken Enchilada Bake
Cool the bake within two hours and refrigerate it in an airtight container for three to four days. Reheat portions in the microwave or a 350 F oven until steaming and 165 F. Freeze the baked casserole for up to two months and thaw it overnight in the refrigerator. Wrap individual portions for lunches so they are ready to reheat.
Tips and Variations for Sour Cream Chicken Enchilada Bake
Flag the allergens. This dish contains wheat, milk, and possibly soy, so check the tortilla and sauce labels.
Handle the chicken. Keep cooked chicken refrigerated until you use it, and do not taste the filling until it is baked.
Check the temperature. Make sure the center reaches 165 F before you serve it.
Warm the tortillas. A few seconds in the microwave keeps them from cracking as you layer them.
Use full fat sour cream. It keeps the filling thick and creamy, while light versions can turn watery.
Season boldly. Taste the sauce before assembling, because tortillas and cheese mute the flavor. A pinch more salt or cumin can make a big difference.
Add heat. Stir in diced jalapenos or a pinch of cayenne for a spicier bake. Serve with lime wedges and hot sauce so everyone can adjust the heat at the table.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe handling.
Frequently Asked Questions About Sour Cream Chicken Enchilada Bake
What Is Sour Cream Chicken Enchilada Bake?
It is a layered casserole of tortillas, creamy chicken filling, green sauce, and melted cheese.
Can I Make Sour Cream Chicken Enchilada Bake Ahead of Time?
Yes, assemble it a day ahead, cover it, refrigerate it, and bake it with ten extra minutes.
Can You Freeze Sour Cream Chicken Enchilada Bake?
Yes, freeze it baked or unbaked for up to two months and reheat it until it reaches 165 F.
Can I use corn tortillas?
Yes, but warm them first and expect a firmer texture.
Can I use red enchilada sauce?
Yes, it works in the same amount and gives a deeper, smoky flavor.
Sour Cream Chicken Enchilada Bake
Equipment
- Baking dish 9 by 13 inches
- Large mixing bowl
- Spatula
- Instant read thermometer
Ingredients
Main Ingredients
- 2 cup shredded cooked chicken
- 1 can green enchilada sauce 10 ounce can
- 1 cup sour cream
- 1 can diced green chiles 4 ounce can
- 2 cup shredded Monterey Jack cheese divided
- 8 small flour tortillas 6 inch
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh cilantro for garnish
Instructions
Cooking
- Heat. Heat the oven to 350 F and grease a 9 by 13 inch dish.
- Mix. Stir the chicken, sauce, sour cream, chiles, and seasonings.
- Layer. Layer 4 tortillas, half the filling, and 1 cup cheese.
- Repeat. Add 4 tortillas, the remaining filling, and the last cup of cheese.
- Bake. Bake 25 to 30 minutes until the center reaches 165 F.
