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Sour Cream Chicken Enchilada Casserole

Crispy, cheesy and has a great taste. Also tastes like chicken nachos! Serve with Lipton® Spanish rice.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4229.3 kcal

Equipment

  • 1 Baking Dish 9x13-inch
  • 1 Large Mixing Bowl
  • 1 Spatula or Large Spoon
  • 1 Cooking Spray

Ingredients
  

Main

  • cooking spray such as Pam®
  • ⅔ 14.5 ounce package tortilla chips (such as Tostidos®), crushed
  • 12 ounces cooked chicken breast strips such as Louis Rich® Grilled Chicken Breast Strips, chopped
  • 1 10.75 ounce can cream of chicken soup
  • 1 pint sour cream
  • 1 4 ounce can diced green chile peppers
  • 2 cups shredded Colby-Jack cheese

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Layer tortilla chips in the bottom of the prepared baking dish.
  • Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
  • Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

Notes

To elevate this casserole, consider using freshly shredded rotisserie chicken for enhanced flavor and texture. Introduce aromatic depth by sautéing minced garlic and a small amount of onion before adding to the chicken mixture. A pinch of ground cumin and chili powder in the chicken and sour cream blend will provide a more authentic enchilada essence. For a crispier bottom layer, lightly toast the crushed tortilla chips in the oven for a few minutes before layering. Always allow the casserole to rest for 5-10 minutes after baking; this helps the layers set and prevents it from falling apart when serving. Garnish with fresh cilantro and a dollop of extra sour cream for visual appeal and a fresh finish.