Search thousands of recipes reviewed by home cooks like you.

Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
DiRkFaN41

DiRkFaN41

Crispy, cheesy and has a great taste. Also tastes like chicken nachos! Serve with Lipton® Spanish rice.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 874 mg
  • 35%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Layer tortilla chips in the bottom of the prepared baking dish.
  3. 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.
  4. Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DeidreV
6

DeidreV

5/24/2013

This recipe is very similar to my own Sour Cream Chicken Enchiladas. The only difference is that mine has chopped olives and green onions. I also use soft white corn tortillas. For my family we prefer our original dish even though this recipe is good. This had great flavor and the crunch of the chips are a pleasant change and added a great corn flavor, however, the chips were almost stale tasting and hard to chew after baking. Overall, this meal was a good change for my family and I am sure that someone else would prefer this version over mine so I would strongly recommend everyone to try this recipe.

mbecker75
4

mbecker75

6/3/2013

This recipe was good, but a little dry. I used about 12 ounces of chips and I boiled the chicken breast (then cubed it). I also added some green onions. I cooked it in the oven for about 25 minutes. I will make it again, but maybe next time I will try adding some chicken broth.

Patty Cakes
0

Patty Cakes

7/20/2014

These enchiladas come together in a New York minute with the help of, what I used, was a roasted chicken from the deli. And the fact that it also uses tortilla chips is a bonus that I have been doing for Years! I mean who doesn't have an open bag of chips that are quickly sliding toward the trash can? Why not repurpose them before pitching them? And if you have leftover chicken, this casserole is a dream for cleaning out that fridge! The only thing that would make this better is having a fried egg on top of each serving!!

More reviews

Similar recipes

ADVERTISEMENT