This Sour Cream Enchilada Casserole takes just 30 minutes to make and is delicious! Your family will love this easy dinner recipe.
A creamy, cheesy, layered casserole is the perfect Mexican chicken dinner recipe. It gives you that awesome enchilada taste without rolling up tortillas.
Prep time is done with less than 10 minutes and then place in the oven to bake. What’s great about this recipe is that you can prep all the ingredients ahead of time and store them in the refrigerator for up to 2 days.
This Mexican Chicken Enchilada Casserole is a great option for those busy nights. When all the prep work is done all you have to do is slide it into the oven to heat it. So simple!
Sour Cream Enchilada Casserole
Chicken – I used canned chicken. But you can also use leftover rotisserie chicken, shredded chicken, or diced chicken for this recipe. This is a perfect recipe for using leftover chicken as well. If you don’t have chicken, you can always use ground beef as a substitute.
Rotel – A can of Rotel adds a little bit of spice to the dish. You can also use canned tomatoes or add in more diced jalapeños for more flavor. Bell peppers are also a good option because they are not as spicy as jalapeños.
Sour Cream – The sour cream is what makes this dish creamy. You can also substitute plain Greek yogurt in place of sour cream.
Cheese – I prefer to shred my cheddar cheese because it seems to melt better. But for a quicker option, you can use a package of pre-shredded cheese.
Rice – Two cups of rice – can use white or brown rice.
Tortillas – Corn tortillas or flour tortillas can be used. If you don’t want to layer them in the casserole you can serve them on the side to make a taco.
How to make Chicken Sour Cream Enchilada Casserole
Preheat oven to 375 degrees.
In a large pot, cook the rice according to the box instructions.
In a large mixing bowl add in the can of Rotel, sour cream, chicken, 1/2 the cheese, sour cream, and rice.
Grease a 9×13 baking dish with butter or cooking spray.
Place 6- 8 tortillas on the bottom of the baking dish. (This step is optional)
Add the ingredients from the mixing bowl to the casserole dish.
Top with the remaining shredded cheese.
Place in the oven and bake for 15 minutes or until the cheese is melted.
Sprinkle on diced fresh cilantro, diced avocado, salsa, Greene chiles, black olives, or diced green onions before serving if desired.
What to serve with this creamy chicken enchilada casserole
Mexican Rice – This 15 minute instant pot Mexican rice is the perfect side dish!
Chips and Salsa – This salsa recipe is amazing and so easy to Mae!
Black beans or refried pinto beans – Make this the complete dish by heating your favorite Mexican beans.
Salad – A light chopped salad is an easy and delicious side dish that goes great with this casserole.
Chicken Cordon Bleu Casserole – If you’re looking for a heartier side dish, this chicken cordon bleu casserole is a perfect choice. It’s a comforting and flavorful dish that pairs well with the creamy enchilada casserole.
Margaritas – A margarita goes with any Tex-Mex dinner. This is the best blender margarita recipe!
How to store leftover sour cream enchilada casserole?
Place leftovers in a plastic container and cover them with plastic wrap or aluminum foil. Can be kept in the refrigerator for 3-4 days.
How to reheat leftovers?
You can easily reheat the leftovers in the microwave, or place them in an oven-safe dish. Reheat at 350 until heated through.
Can I use cream of chicken soup instead of sour cream?
Of course! If you don’t like sour cream or don’t have any in the fridge, you can add 2 cans of the condensed soup to the casserole.
- 2 can chicken
- 1 can Rotel
- 8 oz sour cream
- 3 cups cheddar cheese
- 2 cups white rice
- 6 flour tortillas (optional)
- Preheat oven to 375 degrees.
- In a large pot, cook the rice according to the box instructions.
- In a large mixing bowl add in the can of Rotel, sour cream, chicken, 1/2 the cheese, sour cream and rice.
- Grease a 9x13 baking dish with butter or cooking spray.
- Place 6- 8 tortillas on the bottom of the baking dish. (This step is optional)
- Add the ingredients from the mixing bowl into the casserole dish.
- Top with remains shredded cheese.
- Place in the oven and bake for 15 minutes or until cheese is melt
Amount Per Serving: Calories: 470Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 78mgSodium: 635mgCarbohydrates: 35gFiber: 1gSugar: 1gProtein: 23g