There’s nothing better than having a great dinner idea on hand to serve to family and friends, knowing everyone will love it! And this easy recipe for stacked chicken enchiladas with sour cream and green sauce (salsa verde) is one of those meals.
I’ve made this delicious sour cream chicken enchilada casserole countless times, and for all sorts of occasions, and it’s always a big hit.
Since these stacked enchiladas are layered with flat tortillas, instead of rolled, you can throw these green enchiladas together in just a few minutes.
And, if you have pre-cooked, pre-shredded chicken breast meat on hand, this is an especially quick and easy recipe to throw together for a busy weeknight or last-minute dinner for a crowd.
Stacking the ingredients is a great way to allow all the wonderful flavors and cheesy goodness of this casserole to blend together, so these layered sour cream chicken enchiladas end up tasting better than traditional rolled enchilada recipes.
If you love Mexican food as much as I do, I know you’re going to love this easy chicken enchilada recipe with green chilies.
With just a few simple ingredients, including tender chicken, melty cheese, an amazing sour cream sauce, and so much flavor, I know it’s going to become one of your family favorite recipes, too.
I usually serve these creamy chicken enchiladas with regular or Mexican rice, black beans or refried beans, tortilla chips, salsa, sour cream, and guacamole.
Stacked Chicken Enchilada Recipe with Green Sauce (Salsa Verde) and Sour Cream
Serves 6
Ingredients:
1 cup sour cream (plus additional for topping)
1 28-ounce can of green chile enchilada sauce, mild or medium — preferably Las Palmas or Hatch brand (you can substitute red enchilada sauce if you prefer)
2 4-ounce cans mild diced green chiles
3 cups cooked chicken breasts, shredded or cut in small pieces (leftover rotisserie chicken from the grocery store works great, or I buy the Del Real brand of pre-cooked, pre-shredded chicken and use the entire package)
2 cups shredded Monterey jack cheese or sharp cheddar cheese (one 8-ounce package)*
2 cups shredded pepper jack cheese (one 8-ounce package)*
12 to 15 soft white or yellow corn tortillas (small soft flour tortillas work great, too)
1 bunch fresh cilantro, finely chopped (optional)
Step by Step Instructions:
- Heat oven to 375° F.
- Combine the green enchilada sauce, green chilis, and sour cream in a large bowl, mixing well. Smooth one large spoonful of the sour cream sauce over the bottom of a greased 9 x 13 casserole dish, spreading to the edges.
- Layer 4 to 5 corn tortillas in the bottom of the baking dish, tearing them in half to make them fit. (You don’t have to cover every inch of the bottom of the pan.) Add half of the cooked shredded chicken, 1/3 of the green sauce, and 1/3 of the cheeses. Repeat, so there are two complete layers.
- Finish with a final layer of corn tortillas, the remaining sauce, and remaining cheeses. Bake, uncovered, in 375° F. oven for 35 to 40 minutes, or until cheese is completely melted and just starting to brown.
- For best results, allow the enchilada casserole to cool for 15 to 20 minutes before cutting and serving.
- Top each serving with your favorite toppings. Our personal preference is chopped cilantro and extra sour cream. Chips & guacamole are always a great idea, too!
Store leftover sour cream enchiladas in an airtight container in the refrigerator for up to 3 days. By the way, these cheesy white chicken enchiladas taste even better the next day!
You can also make this enchilada casserole ahead of time and freeze it for later. Make sure to thaw it completely before baking. If partially frozen, add additional baking time.
- *Note: If you prefer a milder version of these creamy green chile chicken enchiladas, simply leave out the pepper jack cheese and use a second 8-ounce package of Monterey jack or cheddar cheese. The Tillamook brand “Mexican 2-cheese blend” is a great option, too. It’s just the right balance of mild and spicy, with a little kick, so I often use two packages of that, rather than two different cheeses.
Enjoy! xo Jane
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