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Delicious sour cream enchilada casserole served in a dish with toppings.

Sour Cream Enchilada Casserole

A comforting and creamy casserole filled with layers of tortillas, shredded chicken, and a rich sauce, perfect for weeknight dinners or family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cloves garlic, minced (Sub for 1 teaspoon garlic powder)
  • 2 cups chicken broth
  • 1 cup sour cream
  • 2 tablespoons chopped pickled jalapenos
  • 1 teaspoon pickled jalapeno juice
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
For assembly
  • 3 cups cooked and shredded chicken
  • 12 pieces 6-inch flour or corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese

Method
 

Preparation
  1. Melt the butter in a saucepan over medium heat until it bubbles lightly.
  2. Add minced garlic and cook for about 1 minute until fragrant.
  3. Stir in the flour, whisking until a smooth roux forms.
  4. Slowly pour in the chicken broth while whisking until the mixture thickens.
  5. Reduce heat and fold in sour cream, pickled jalapeños, cumin, salt, and pepper.
Assembly
  1. Spread a thin layer of sauce at the bottom of a baking dish.
  2. Layer 4 tortillas over the sauce, covering completely.
  3. Add shredded chicken, more sauce, and a mix of Monterey Jack and Cheddar cheese.
  4. Repeat layering until all ingredients are used, finishing with cheese on top.
  5. Bake in a preheated oven until golden and bubbly.

Notes

For best results, let ingredients come to room temperature before assembly. Store leftovers in the refrigerator for up to three days.