Sour Cream Chicken Enchilada Casserole Recipe

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1 vote | 9695 views

Creamy and cheesey. The way food should be!

Servings: 12


Cost per serving $1.54 view details
  • Shredded/chunked meat from 1 boiled chicken (about 4 c.)
  • 2 cans cream of chicken soup
  • 2 cans chicken broth (I use the broth from boiling the chicken)
  • 1 bunch green onions, thinly slices (put aside 1/2 c. of green tops for garnish)
  • 1 lg. tomato, peeled and diced
  • 2 c. lowfat sour cream
  • 1 sm. can diced green chilies (jalapenos if you prefer warm)
  • 1 pound shredded Longhorn Cheddar cheese
  • About 12 corn tortillas


  1. Mix all ingredients EXCEPT reserved onion tops, cheese and tortillas in large saucepan.
  2. Heat slightly to make a better texture for layering.
  3. In a large casserole baking dish (9 1/2 x 14 x 2 inches) put just sufficient of the chicken mix to cover the bottom.
  4. Then layer tortillas, mix, cheese. (I usually cut the tortillas in half and slightly overlap them.)
  5. Top layer should be cheese.
  6. Sprinkle reserved green onions over top and bake, uncovered, at 375 degrees till bubbly (about 1 hour).
  7. Let sit at least 20 min before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 258g
Recipe makes 12 servings
Calories 331  
Calories from Fat 209 63%
Total Fat 23.72g 30%
Saturated Fat 13.32g 53%
Trans Fat 0.0g  
Cholesterol 64mg 21%
Sodium 727mg 30%
Potassium 323mg 9%
Total Carbs 16.75g 4%
Dietary Fiber 2.1g 7%
Sugars 3.4g 2%
Protein 13.85g 22%
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  • drama_angel_2003
    I used a Mexican Cheese blend from the store instead of just cheddar and it was much better I also prefer the recipe with flour tortillas instead of corn makes it 10x better!
    I've cooked/tasted this recipe!
    This is a variation

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