Chicken Enchilada Casserole with Sour Creme
Chicken Enchilada Casserole with Sour Creme

Chicken Enchilada Casserole with Sour Creme

Posted by angie foodmuse on Nov 05, 2009

During my senior year in college I was fortunate enough to room with two very good cooks.  Sour Crème Chicken Enchiladas was one of the dishes that Carrie made although it was arranged at that time as regular enchiladas.  I tend to like the casserole style better as it’s easier to prepare and to dish out at a party.  You can easily change it back to enchiladas though if your dinner is a bit more elegant in style.

I’ve made it so often I don’t even use the recipe anymore but when I recently made it for my family in Longmont several of them requested the recipe.   So for my lovely Colorado family (and family in Oklahoma City) your dish is served below…enjoy!

Note:  this recipe is the most popular on my food blog



  • 1 baked whole chicken
  • 1 16 oz sour crème
  • 1 2 cup package mixed cheddar and jack cheese – grated
  • 1/2 white diced onion
  • 2 cans diced green chilies (4oz)
  • ½ teaspoon ground cumin
  • 2 tablespoons fresh oregano, or 1 tablespoon dried
  • 2 cans crème of chicken soup
  • 18 corn tortillas, cut into 1/4s
  • 3 diced green onions
  • vegetable oil
  • chicken stock if needed


  1. Preheat oven to 350
  2. Shred chicken
  3. Mix sour crème, ½ of cheese, onion, chicken soup, green chilies, cumin and oregano in a bowl.  If the mixture seems too thick stir in some chicken stock.  Its should have a creamy consistency.
  4. Combine ½ of sour crème mixture with shredded chicken
  5. Warm oil, warm tortillas for a minute or so until they are soft.  Place them in layers of paper towels to soak up oil (this will take a lot of paper towels.
  6. Spoon a little of the remaining sour crème mixture on bottom of a baking dish.
  7. Layer ¼ of the tortillas in the dish, then spoon in chicken and sour crème mixture, then ¼ of the cheese.  Continue layering until the last layer of tortillas.
  8. Top the last layer of tortillas with the remaining sour crème mixture and cheese.
  9. Bake for 30 minutes
  10. Top with green onions and let stand for 10 minutes or so before serving


1 Comment


just a test image

imlucia  |  Mon, 2010-05-03 10:34

I made this last night and it was delicious! I even tried it today like suggested and it was even more delicious. The flavor was awesome and it was so simple to make. The green chile made it flavorful, but I'm considering adding a hotter chili for some more kick. Awesome recipe!