🌯 Sour Cream Chicken Enchilada Casserole
Layered, cheesy, and irresistibly creamy — all the flavor of enchiladas, none of the rolling.
This casserole is a weeknight hero. With tender chicken, tangy green sauce, and a rich sour cream base, it’s layered between soft tortillas and topped with melty Monterey Jack. It’s simple to make, easy to serve, and guaranteed to earn repeat requests — especially when you’re feeding a hungry crowd.
🧾 Ingredients (Serves 6–8)
| Ingredient | Amount |
|---|---|
| Cooked shredded chicken | 2 cups (rotisserie works great) |
| Green enchilada sauce | 1 can (10 oz) |
| Sour cream | 1 cup |
| Diced green chiles | 1 can (4 oz) |
| Monterey Jack cheese (shredded) | 2 cups (divided) |
| Small flour tortillas | 8 |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Salt & black pepper | To taste |
| Fresh cilantro (optional) | For garnish |
