Sour Cream Enchilada Casserole

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.

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I love how the pickled jalapenos awake the creamy sauce—their tangy heat reminds me of Sunday dinners with my dad who always snuck a few extra spoons of jalapenos on his portion. The flavor combo is pure nostalgia in every mouthful.

Storage Tips

Let your casserole cool completely before refrigerating it to prevent soggy layers. Store individual portions in airtight containers for grab and go lunches. It reheats beautifully in the microwave or oven. For longer storage freeze well wrapped pieces for up to two months and thaw in the fridge overnight before reheating.

Ingredient Substitutions

Swap in leftover turkey or even ground beef for the shredded chicken if preferred. You can also use plain Greek yogurt in place of sour cream for a lighter twist. If you are feeding those who do not like spice swap the pickled jalapenos for a few tablespoons of mild green chiles.

Serving Suggestions

Add vibrancy with toppings such as fresh chopped cilantro diced tomatoes sliced avocado or green onions right before serving. I sometimes add a side of black beans or a fresh green salad if we want to round out the meal. For extra zing a squirt of lime juice on top is perfect.

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Cultural Context

Tex Mex casseroles like this one capture the best of both Mexican and American partner traditions. They blend classic flavors like cumin sour cream and tortillas with comforting midwestern style baking. While it is not a traditional Mexican enchilada it is beloved for its simplicity and irresistible flavor mashup.

Recipe FAQs

→ Can I use corn tortillas instead of flour?

Absolutely! Both corn and flour tortillas work well, depending on your preference for texture and flavor.

→ How can I make the casserole ahead of time?

Assemble the casserole and cover it in the refrigerator for up to two days before baking. Simply bring it to room temperature and bake when ready.

→ What toppings go well with this dish?

Chopped cilantro, diced tomatoes, sliced olives, avocado, green onions, and a squeeze of lime all add freshness and color.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge for up to five days. Reheat in the microwave or oven.

→ Can I use rotisserie chicken?

Yes, using rotisserie or leftover cooked chicken saves time and works perfectly for this casserole.