Sour Cream Chicken Enchilada Casserole

This Sour Cream Chicken Enchilada Casserole is a great weeknight recipe that is sure to become a family favorite. A perfect use for leftover chicken, this is a delicious and simple dinner that will delight your taste buds.

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Creamy chicken enchilada casserole is an easy win for dinner. Made with layers of flour tortillas, shredded chicken, black beans, melty cheese and creamy white sauce, it is a simple and delicious meal. Perfect for busy nights, this layered casserole is a essentially a deconstructed version of a traditional enchilada. Finding recipes that pack tons of flavor but require less work is one of my favorite things, and this is quickly becoming my go-to homemade enchilada recipe.

The amazing sour cream sauce takes this simple dinner recipe over the top. With tons of creamy cheesy goodness, this delicious sauce is perfect for the whole family - rich and flavorful, but not too spicy. And the best part is that it's made without processed ingredients and is gluten-free. It comes together in less than 15 minutes, and that extra little bit of time is totally worth it for a sauce that's so much better than what you can get at the grocery store.

Serve these enchiladas with some delicious instant pot Mexican rice for a perfect simple dinner. And if you love easy casserole versions of your favorite take-out meals, try my spicy salmon sushi bake!

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• You Will Love This
• Ingredients
• Instructions
• Storage
• Recipe

You Will Love This

• My creamy sour cream enchilada sauce recipe comes together in only 15 minutes and is gluten-free and made without processed ingredients - no cream of chicken soup.
• This easy recipe for sour cream enchiladas packs so much flavor!
• This is a great recipe for the whole family, even little kids. It's full of flavor, but not spicy.

Ingredients

For this easy sour cream chicken enchilada bake, you will need the following ingredients (exact measurements are in the recipe card below):

• Olive oil: You could also use cooking spray.
• Rotisserie chicken or leftover cooked shredded chicken
• Black beans: You could also use pinto beans.
• Diced tomatoes with green chilis
• Bell pepper: I used orange bell pepper, but any bell peppers will work.
• Flour tortillas: Use corn tortillas to keep this recipe gluten free!
• Monterrey jack cheese: Feel free to substitute your favorite cheese in this recipe - pepper jack and cheddar cheese would be great. You could also use diced-up cubes of cream cheese for an extra creamy casserole.
• Sour cream enchilada sauce: Use my quick recipe for sour cream enchilada sauce. The sauce takes just 15 minutes on the stovetop, and is made from sour cream, chicken stock, cornstarch, garlic powder, onion powder, green chiles, and Monterrey jack cheese.
• Your favorite toppings! Some topping ideas for your casserole include pickled jalapenos, fresh tomatoes, black olives, green onions, fresh cilantro or salsa verde. Yum!

Instructions

Step One: Preheat the oven to 350 degrees F. Make the sour cream enchilada sauce. Follow the simple instructions in my sour cream enchilada sauce recipe.

Step Two: Make the chicken filling. Seed and dice the bell pepper. In a small pan over medium heat, cook the bell pepper in about a teaspoon of olive oil for 3-4 minutes, until slightly softened. In a large bowl, mix the shredded rotisserie chicken, drained and rinsed black beans, diced tomatoes with green chiles, and cooked bell pepper. Stir well to combine.

Step Three: Cut the flour tortillas into quarters. Drizzle 2 tablespoons of olive oil and 2 tablespoons of enchilada sauce in the bottom of the baking dish. This will keep the bottom layer of the casserole from sticking. Put in the first layer of tortillas, placing the quarters so that they fully cover the casserole dish with minimal overlap. My casserole dish takes eight tortilla quarters per layer, and I layer them like this:

Step Four: On top of the bottom layer of tortillas, add half of the chicken mixture. On top of the chicken, sprinkle ⅓ of the shredded cheese. On top of the cheese, add ⅓ of the enchilada sauce, and spread it out with a spatula. Repeat, adding a second layer of tortillas, the remaining chicken mixture, ⅓ of the cheese and ⅓ of the enchilada sauce.

Step Five: Add a final layer of tortilla. This will be the top of the casserole. Top with the remaining enchilada sauce, and sprinkle with the remaining cheese.

Step Six: Put the casserole dish in the preheated oven and bake for 25-30 minutes, until the sauce is nice and bubbly. Serve immediately.

Storage

Sour cream enchilada casserole will keep for 3-4 days in an airtight container in the refrigerator. It still has an amazing flavor the next day, but the tortillas do start to get a little bit soggy over time, so I suggest eating it up quickly (never a problem in my house!!).

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