Sour Cream Chicken Enchilada Casserole
A creamy and flavorful chicken enchilada casserole that’s perfect for families and quick weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro (chopped, for garnish – optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the green enchilada sauce, sour cream, garlic powder, onion powder, and seasoning.
- In a baking dish, layer a thin layer of the sauce mixture, four tortillas, half of the chicken, green chiles, and cheese. Repeat the layers and finish with tortillas and remaining sauce topped with cheese.
- Bake for about 30 minutes, or until the cheese is bubbly and golden brown.
Notes
Consider adding sautéed bell peppers or corn for added texture and sweetness. Use low-fat sour cream or cheese alternatives for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
