Easy Sour Cream Chicken Enchilada Casserole Recipe

Easy Sour Cream Chicken Enchilada Casserole Recipe - Just Like Mom Used To Make - Delicious, classic casserole the whole family will love . Leftovers are even better!


  • 2 cups of shredded cooked chicken – I used a store bought rotisserie
  • 1 tsp. of onion powder
  • 1/2 tsp. of garlic salt
  • 1/2 tsp. of cumin
  • 2&1/2 cups of Mexican Style Cheese – divided
  • 10 Medium tortilla shells
  • 1 can of cream of chicken soup
  • 1 can of cream of celery soup
  • 12 oz. of sour cream
  • 1 (4 oz.) can of mild green chillies (do not drain) – Change to “hot” chillies for a spicier enchilada


  1. In a medium sized bowl – Mix chicken, spices and 1&1/2 cups of the cheese together
  2. In a large bowl – mix the soups, sour cream and chillies
  3. Grab a 9×13″ pan and spread half of the soup mixture over the bottom
  4. Microwave the tortilla shells for 2 minutes
  5. Divide the chicken mixture up, placing some in each tortilla shell
  6. Roll the shell up and place – seam side down into the soup mixture on the bottom of the pan
  7. Continue until all of the tortilla shells have been placed over the soup mixture
  8. Top the enchiladas with the rest of the soup mixture
  9. Top the soup mixture with the rest of the cheese
  10. Bake at 350 degrees for about 25 minutes or until the cheese is melted and golden