🌮 Sour Cream Chicken Enchilada Casserole

Here’s a creamy, comforting, and super satisfying Sour Cream Chicken Enchilada Casserole — the perfect weeknight meal packed with cheesy goodness and bold flavor, without the fuss of rolling individual enchiladas!

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🌮 Sour Cream Chicken Enchilada Casserole

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8

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📝 Ingredients:

• 3 cups shredded cooked chicken (rotisserie works great!)
• 2 cups sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1 (4 oz) can diced green chiles (optional, for mild spice)
• 2 teaspoons taco seasoning
• 1½ cups shredded cheddar or Mexican blend cheese (divided)
• 10–12 corn tortillas, cut into halves or quarters
• Optional: chopped cilantro or green onions for topping

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👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix filling:
   In a large bowl, combine chicken, sour cream, cream of chicken soup, green chiles, taco seasoning, and 1 cup of the shredded cheese.
3. Layer casserole:
   • Spread a small amount of the mixture on the bottom of the baking dish.
   • Add a layer of tortillas.
   • Top with a layer of chicken mixture.
   • Repeat layers until ingredients are used up, finishing with chicken mixture on top.
4. Top with cheese:
   Sprinkle the remaining ½ cup cheese over the casserole.
5. Bake:
   Bake uncovered for 25–30 minutes, or until hot and bubbly. Broil for 2–3 minutes if you want a golden, bubbly cheese top.
6. Rest & serve:
   Let it sit for 5–10 minutes before slicing. Garnish as desired.

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✅ Tips:

• Make ahead and refrigerate overnight — just add 5–10 minutes to the baking time.
• Add black beans, corn, or sautéed onions for extra flavor and texture.
• Swap sour cream with Greek yogurt for a lighter version.

❄️ How to Freeze Chicken Enchilada Casserole:

✅ Before Baking (Best for Texture):

1. Assemble the casserole in a freezer-safe dish (like an aluminum pan).
2. Cover tightly with plastic wrap and a layer of foil.
3. Label with the date and contents.
4. Freeze for up to 3 months.

Optional: Leave off the top cheese layer and add it just before baking for a fresher finish.

✅ After Baking:

1. Allow the casserole to cool completely.
2. Cut into portions or freeze whole.
3. Wrap tightly in plastic wrap and foil, or store in airtight containers.
4. Freeze for up to 2–3 months.

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🔥 Reheating Instructions:

• From frozen (unbaked):
  Thaw overnight in the fridge, then bake at 350°F (175°C) for 30–40 minutes or until heated through and bubbly.
• From frozen (already baked):
  Thaw and reheat covered in the oven at 350°F for 20–25 minutes, or microwave individual portions.