Sour Cream Enchilada Casserole

Sometimes you just need the comfort of cheesy bubbly casseroles and this Sour Cream Enchilada Casserole never disappoints with its creamy sauce and packed flavor. It is my go-to when I want Tex Mex flavors but barely any fuss and a crowd-pleasing result on the table.

The first time I brought this casserole to a neighborhood potluck people were circling back for seconds before I had even grabbed my own slice. Now it always earns a spot at our casual holiday gatherings.

Ingredients

• Butter: for a rich base that keeps the casserole moist look for high-quality unsalted
• Flour: to thicken the creamy sauce fresh flour gives the best texture
• Garlic cloves: for savory depth mince fresh for maximum flavor
• Chicken broth: adds savory moisture choose low-sodium if possible
• Sour cream: the signature ingredient for tangy creamy sauce use full-fat for richness
• Chopped pickled jalapeños: for a gentle kick select a crisp brand for best flavor
• Pickled jalapeño juice: gives extra tang and depth try to use the juice from your favorite jar
• Cumin: brings warm earthiness buy whole seeds and grind fresh if you can
• Salt and black pepper: to balance and enhance all flavors
• Shredded cooked chicken: for heartiness use leftover roast or poached chicken for best texture
• Small tortillas: classic base that soaks up the sauce choose corn for traditional flavor or soft flour tortillas if you prefer
• Shredded Monterey Jack cheese: melts smoothly and tastes creamy shred your own for best melt
• Shredded Cheddar cheese: brings sharpness to the top layer always grate fresh for bright flavor

Instructions

Prepare the baking dish:

Spray a large baking dish thoroughly with cooking spray this keeps everything from sticking and makes cleanup a breeze

Make the roux:

Melt butter in a heavy saucepan over medium heat then add the flour and stir constantly for a full minute until smooth and bubbly This step sets up the velvety sauce

Add the aromatics:

Toss in minced garlic and cook for about thirty seconds You want to smell that deep aroma but avoid browning

Whisk in the broth:

Slowly pour in chicken broth in a thin stream while whisking vigorously This prevents lumps and ensures a silky sauce texture

Thicken the sauce:

Let the mixture cook for about five minutes stirring frequently The sauce will thicken up and become glossy Do not walk away as it can catch at the bottom

Finish the creamy sauce:

Remove the pan from heat then stir in the sour cream chopped jalapeños jalapeño juice cumin salt and pepper Mix until perfectly blended The sauce should be smooth and flecked with jalapeño

Layer the casserole:

Arrange half of the tortillas to cover the bottom of your pan Overlap the edges Pour over half the chicken then half the sauce and sprinkle with half the Monterey Jack cheese

Repeat layers:

Lay down the remaining tortillas then the rest of the chicken sauce and finally cover with both the remaining Monterey Jack and all of the Cheddar cheese

Bake:

Cover tightly with foil and bake for thirty minutes so the inside gets steamy and everything melds together Remove the foil and bake another five to ten minutes to melt and gently brown the top

Rest and serve:

Let the casserole sit for ten minutes to settle and slice cleanly The creamy filling thickens as it cools

My personal must have here is the sour cream It is the heart of the sauce and brings everything together with richness and tang My kids always ask for extra jalapeños sprinkled inside and I love watching them pile on toppings at the table

Storage Tips

Store leftovers tightly wrapped in the refrigerator for up to four days The texture and flavors hold up well and even improve If freezing let cool completely slice into portions and wrap each in plastic then foil Thaw in the fridge and reheat covered in the oven at low temperature to keep the sauce creamy

Ingredient Substitutions

No cooked chicken on hand Use rotisserie or even pulled turkey You can swap Monterey Jack for mozzarella or pepper jack for extra heat If you are looking for a lighter version substitute plain Greek yogurt for the sour cream but expect a slightly tangier result For a vegetarian twist try seasoned black beans or sautéed mushrooms instead of chicken

Serving Suggestions

Pile on chopped cilantro thinly sliced green onions diced tomato or avocado at the table For parties I set up a toppings bar People can add fresh lime or salsa for brightness Serve with a crunchy salad or tangy slaw to round out the meal My favorite side is simple Mexican rice

Cultural Context

This casserole delivers Tex Mex comfort that grew out of creative home cooking layering enchilada ingredients in an easy bake format It started popping up at potlucks in the South and is now a beloved staple across many homes I tasted my first version at a friend’s gathering and was instantly hooked by the creamy sauce

Seasonal Adaptations

Use leftover turkey at Thanksgiving for a great holiday twist Fold sautéed zucchini or corn into the chicken for a summer version Add canned green chiles or fresh bell peppers for more color and sweetness

Success Stories

Friends have told me this casserole was devoured at family game nights and that it is a favorite make ahead meal for new parents I once made double to gift a neighbor and it became their new birthday dinner tradition

Freezer Meal Conversion

Assemble completely but do not bake Wrap well and freeze for up to two months Let thaw in the fridge before baking Cover and bake as directed then uncover to finish bubbling and browning

My biggest lesson with this dish was not rushing the sauce The time spent on the stovetop makes every bite luxuriously smooth and creamy

Recipe FAQs

→ Can I use rotisserie chicken?

Yes, rotisserie chicken is convenient and adds flavor to the casserole. Simply shred and layer as instructed.

→ Can I substitute the cheeses?

Monterey Jack and Cheddar work well, but you can use pepper jack, mozzarella, or your favorite melting cheese.

→ How spicy is this dish?

The jalapeños add mild heat. Adjust quantity or omit for a milder taste, or add more for extra spice.

→ Should I use corn or flour tortillas?

Both work, but flour tortillas yield a softer texture while corn offers a heartier, traditional flavor.

→ Can this casserole be assembled ahead?

Yes, assemble and refrigerate up to 24 hours in advance. Bake when ready to serve for convenience.