Description

A quick and easy creamy chicken enchilada casserole layered with tender shredded chicken, melty cheese, and a silky sauce topped with tangy green chile sour cream. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

3 cups cooked shredded chicken (rotisserie chicken recommended)
8–10 corn tortillas, cut into quarters
2 cups shredded Monterey Jack or Mexican blend cheese
1 can (4 oz) diced green chiles, mild or medium heat
1 cup full-fat sour cream (use dairy-free if preferred)
1 cup chicken broth (preferably low sodium)
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
2 tbsp unsalted butter
2 tbsp all-purpose flour (or cornstarch for gluten-free)
Salt and pepper to taste
For the green chile sour cream topping:
½ cup sour cream
1 tbsp diced green chiles (optional)
1 tsp fresh lime juice
1 tbsp chopped fresh cilantro

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish with butter or non-stick spray.
In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add diced onion and sauté about 4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
Sprinkle 2 tablespoons flour over onions and garlic. Whisk constantly for 1-2 minutes to cook out raw flour taste.
Gradually pour in 1 cup chicken broth while whisking to avoid lumps. Stir in 1 cup sour cream, cumin, chili powder, smoked paprika, salt, and pepper. Whisk until sauce thickens and is smooth, about 3-4 minutes.
Stir shredded chicken and 1 can diced green chiles into the sauce until evenly coated.
Layer half of the quartered tortillas evenly in the baking dish. Spread half of the chicken mixture over tortillas. Sprinkle 1 cup shredded cheese on top. Repeat layers with remaining tortillas, chicken mixture, and cheese, pressing lightly.
Cover casserole loosely with foil and bake 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
While baking, mix ½ cup sour cream, 1 tbsp diced green chiles, lime juice, and cilantro in a small bowl. Adjust salt as needed.
Let casserole rest 5 minutes after baking. Serve with dollops of green chile sour cream topping.

Notes

If sauce is too thick before baking, stir in a splash of broth. Press layers lightly for neater slices. Watch cheese closely during last 10 minutes to prevent over-browning. Use rotisserie chicken for convenience and flavor. For gluten-free, substitute flour with cornstarch and use gluten-free tortillas. Dairy-free options include coconut yogurt or cashew cream and dairy-free cheese.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1/8th of casserole
Calories: 320
Fat: 15
Carbohydrates: 18
Fiber: 3
Protein: 28

Keywords: chicken enchilada casserole, creamy casserole, green chile sour cream, easy dinner, Mexican casserole, rotisserie chicken recipe