Can I use flour tortillas instead of corn?

Absolutely! Flour tortillas are softer and a little more neutral in flavor, but they’ll still soak up all that enchilada goodness.

How can I store leftovers?

Store any leftover casserole in an airtight container in the fridge for up to 4 days. It reheats perfectly in the microwave or oven.

Can I freeze this casserole?

Yes! Assemble it (without baking), wrap it tightly in foil and plastic wrap, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed.

What kind of cheese is best?

A Mexican blend is ideal, but sharp cheddar, Monterey Jack, or even pepper jack if you like a kick, all work deliciously.

Why is my enchilada casserole soggy?

Too much liquid or overly wet ingredients can cause that. Try draining canned beans and corn well, and avoid adding extra sauce. Also, toasting your corn tortillas lightly before layering can help prevent sogginess.

What temperature do you cook enchilada casserole?

For best results, bake your sour cream chicken enchilada casserole at 350°F (175°C) . This allows everything to heat evenly and the cheese to melt into that golden, bubbly perfection.

Do sour cream enchiladas freeze well?

Yes, they freeze beautifully! Just make sure to wrap them tightly and label with the date. When ready to eat, let them thaw in the fridge overnight and bake until hot and bubbly.

How long are chicken enchiladas good for?

Once baked, your sour cream chicken enchilada casserole will stay fresh in the fridge for 3 to 4 days . Be sure to store it in an airtight container to lock in flavor and freshness.

Sour Cream Chicken Enchilada Casserole

Description

Creamy, cheesy, and loaded with flavor, this Sour Cream Chicken Enchilada Casserole is the perfect weeknight dinner! Packed with tender chicken, hearty beans, sweet corn, and tangy sour cream, it’s an easy layered bake that brings bold comfort to the table with minimal effort.

Ingredients

Scale

2 cups cooked, shredded chicken
1 can (10 oz) enchilada sauce
1 cup sour cream
1 cup shredded cheese (cheddar or Mexican blend)
8 corn tortillas
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Chopped green onions (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, combine the shredded chicken, enchilada sauce, sour cream, black beans, corn, cumin, garlic powder, salt, and pepper. Stir until fully mixed.
Lightly grease a 9×13-inch baking dish. Place four corn tortillas on the bottom.
Spread half of the chicken mixture over the tortillas, then top with half of the shredded cheese.
Add another layer of tortillas, the rest of the chicken mixture, and top with the remaining cheese.
Cover the dish with foil and bake for 25 minutes.
Remove foil and bake for another 10–15 minutes, until the cheese is bubbly and golden.
Let the casserole cool for a few minutes, then garnish with chopped green onions before serving.

Notes

Use rotisserie chicken to save time.
You can swap in flour tortillas if needed.
Want extra heat? Add diced green chiles or jalapeños to the mix.
Make ahead and refrigerate before baking for easy prep.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Main course
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 430 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 24 g
Cholesterol: 70 mg