Sour Cream Chicken Enchilada Bake


Let me just get a few things out of the way…
This is not an authentic enchilada recipe. It is not a spicy dish. It is not the right thing to serve at a fancy dinner party. It requires no culinary skill to assemble. The recipe calls for a grocery store rotisserie chicken. And, two cans of cream of chicken soup. In other words, it’s a casserole.

Are you still with me? Good. Here’s the deal. Sometimes this type of comfort food is really appreciated. Like last night when my cousin, Kjell, and his family arrived at our winter cabin after seven hours in the car. The kids loved these “enchiladas” and all of the adults went back for second helpings. Sometimes a casserole is a very good thing. It’s easy to make, easy to serve, and easy to digest. It pairs nicely with white wine, beer, a gin and tonic or a whiskey and coke. You can take it to the neighbors, or grandma’s house, or a potluck. You can even take the leftovers with you skiing. It is a tasty dish when all you need is a tasty dish. If you know what I mean.  Thanks, Joy, for sharing this recipe with me! We all really loved it.

Sour Cream Chicken Enchilada Bake
Recipe Type: Main Dish
Author: A Passionate Plate
Serves: 6-8
A mild chicken enchilada recipe kids love!
  • 1 grocery store rotisserie chicken
  • 2 cans 98% fat-free cream of chicken soup
  • 2 cups low-fat sour cream
  • 6 green onions
  • 1 – 4 oz. can diced green chiles
  • 1 – 4 oz. can diced jalepenos (sub green chiles for less heat)
  • 2 cups shredded monterey jack cheese
  • 2 cups shredded cheddar cheese
  • 18 corn tortillas
  • cilantro, salsa, and avocado for garnishing
  1. Spread the tortillas out over two baking sheets and coat them lightly with non-stick spray. Toast in a 350 degree oven for about 15 minutes, until they are mostly crisp. Remove from the oven and set aside.
  2. Turn the oven down to 300 degrees.
  3. Remove the skin from the rotisserie chicken and shred the meat into a large bowl.
  4. Add the soup, sour cream, green onion, chiles, jalapeños and 1 & 1/2 cups of each cheese to the chicken and stir well to combine. (Save 1/2 cup of each cheese for the top of the casserole).
  5. Spray a 9″ x 13″ pan with non-stick spray. Spread 1/4 of the chicken mixture on the bottom of the pan. Cover with 6 tortillas, overlapping the tortillas slightly. Repeat with two more layers of chicken and tortillas and spread the remaining chicken mixture over the top.
  6. Sprinkle the remaining cheese evenly over the top of the casserole.
  7. Bake at 300 degrees, covered with foil, for 20 minutes then remove foil and continue baking for another 25 to 30 minutes until the enchiladas are lightly browned and bubbly around the edges.
  8. Cut into squares and serve topped with cilantro, salsa, and avocado, if desired.


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  2. Joy says:

    Mary! You make this dish look and sound wonderful and easy (which I know it is!). Thanks for making it and I’m glad everyone enjoyed it. I think I’ll try making it for my nieces on gymnastics day this week.

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