Sour Cream Chicken Enchilada Casserole

I can still see the steam curling from a casserole dish on a chilly evening, the kind of simple comfort that makes a house feel like home. If you ever worry that gluten-free cooking is fussy or takes too long, I understand — I used to feel the same way. This Sour Cream Chicken Enchilada Casserole is the kind of forgiving recipe that welcomes improvisation and gentle mistakes, and if you like hearty, cheesy bakes you’ll also enjoy how it pairs with other family favorites like my higher-protein casseroles such as my spinach artichoke chicken casserole.

A Quick Look at This Sour Cream Chicken Enchilada Casserole Recipe

This casserole blends tender shredded chicken with a creamy sour-cream-based sauce and melty cheddar or Monterey Jack for a rich, cozy meal. It leans on familiar pantry staples — shredded chicken and enchilada sauce — and comes together without complicated techniques. The texture is reliably creamy and slightly crisp on top, which makes it a great everyday gluten-free dinner. It’s simple enough for weeknights, yet comforting enough to bring to a casual potluck. Keep reading if you want a relaxed, stove-to-oven plan that won’t stress you out.

Ingredients You’ll Need for Sour Cream Chicken Enchilada Casserole

Essentials

Trusted gluten-free essentials

• 1/4 cup unsalted butter — for the roux and a rich flavor.
• 1/4 cup gluten-free all-purpose flour — use a 1:1 gluten-free blend labeled for baking (this replaces traditional wheat flour).
• 2 cloves garlic, minced — fresh is best, but 1/2 teaspoon garlic powder will work in a pinch.
• 2 cups chicken broth — choose a gluten-free labeled brand or homemade broth.
• 2 cups shredded cooked chicken — rotisserie chicken is great if it’s labeled gluten-free, or use leftover roasted chicken.
• 1 cup sour cream — full-fat or light, depending on how rich you want it.
• 1 can (10 oz) enchilada sauce — make sure the brand is labeled gluten-free (many are). Choose red enchilada sauce for classic flavor.
• 2 cups shredded cheese (cheddar or Monterey Jack) — use freshly shredded for best melt and texture.
• Tortilla chips (gluten-free) or corn tortillas — plain corn tortillas are naturally gluten-free; warm them to make them pliable.
• Chopped green onions for garnish — bright, fresh finish.

Optional Add-ons

(Simple extras that add comfort or flavor)

• 1 small onion, finely chopped — sweated in butter before making the roux adds depth.
• 1 small can diced green chiles — mild heat and a bit of brightness.
• 1 cup frozen corn or black beans — for added texture, fiber, and color (both are naturally gluten-free).
• 1/2 teaspoon ground cumin or smoked paprika — a warm note that complements the enchilada sauce.
• Fresh cilantro and lime wedges — for serving and a fresh lift at the end.

Substitutions and Shortcuts

(Home-cook friendly swaps that keep things easy)

• Gluten-free flour: If you don’t have a GF 1:1 blend, you can use rice flour mixed with a tablespoon of potato starch, but a labeled all-purpose gluten-free blend is the easiest and most reliable.
• Chicken options: Use shredded rotisserie chicken, leftover roasted chicken, or quick poached chicken breasts (poach gently in broth for about 12–15 minutes, then shred).
• Dairy-free option: Substitute a dairy-free sour cream and dairy-free shredded cheese, keeping everything labeled gluten-free. The sauce may be a touch thinner.
• Tortilla choice: Tortilla chips give a crunchier texture and are quicker; corn tortillas make more traditional layers. If using corn tortillas, warm them briefly so they bend instead of crack.
• Enchilada sauce: Homemade or store-bought both work. If store-bought, double-check the label for gluten-free certification.

How to Make Sour Cream Chicken Enchilada Casserole Step-by-Step

I like to approach this casserole like a gentle assembly — nothing needs to be perfect. Here’s a calm, reliable way to make it, with small tips to keep you confident as you go.

1. Prepare your oven and tortillas

   • Preheat the oven to 350°F (175°C). This gives the filling time to come together while the oven warms.
   • If you’re using corn tortillas, warm them for 20–30 seconds in the microwave wrapped in a damp paper towel or briefly in a dry skillet to make them pliable. Warming prevents cracking when you layer them.

2. Make the roux for the creamy sauce

   • In a medium saucepan over medium heat, melt the 1/4 cup unsalted butter. If you chose to add the finely chopped onion, cook it first until translucent (about 3–4 minutes), then continue.
   • Stir in 1/4 cup gluten-free all-purpose flour. Stir constantly for about 1 minute to cook the raw flour taste and create a light roux. Keep it pale — you don’t want it to brown.

3. Add the broth and thicken

   • Slowly whisk in the 2 cups chicken broth. Start with a small stream and whisk constantly so no lumps form. Once all the broth is in, keep whisking until the sauce thickens slightly, about 3–5 minutes.
   • Lower the heat if it starts bubbling too strongly; you want a smooth, velvety sauce.

4. Finish the sauce with garlic and sour cream

   • Remove the saucepan from the heat and stir in the minced garlic and 1 cup sour cream. The residual heat is enough to cook the garlic briefly without making the sour cream split. Taste and add salt and pepper as needed.
   • If you’re using cumin or smoked paprika, stir in 1/2 teaspoon now for a warm background flavor.

5. Assemble the casserole — calm, layer by layer

   • Grease a 9×13-inch baking dish lightly with butter or a neutral oil.
   • Start with a single layer of broken tortilla chips or a layer of warmed corn tortillas across the bottom. If using corn tortillas, I overlap slightly and lightly press them into the dish.
   • Sprinkle 1/3 to 1/2 cup of the shredded chicken over the tortillas or chips.
   • Spoon a portion of the creamy sauce over the chicken in even dollops and spread gently with the back of a spoon.
   • Sprinkle a generous layer of shredded cheese on top.
   • Repeat these layers: tortillas/chips, chicken, sauce, cheese, until ingredients are used, finishing with a thick, even layer of cheese on top.

6. Add the enchilada sauce and bake

   • Pour the 10 oz can of enchilada sauce over the top layer of cheese in a steady stream, trying to cover evenly. This adds color and a classic enchilada flavor.
   • Place the dish in the preheated oven and bake for 25–30 minutes. You’re looking for bubbling sauce around the edges and a lightly golden top.

7. Rest and garnish before serving

   • Let the casserole rest for 5–10 minutes after baking. This helps it set and makes it easier to slice and serve.
   • Garnish with chopped green onions, a sprinkle of cilantro if using, and lime wedges on the side for those who like a bright squeeze of citrus.

Helpful tips as you cook:

• If the sauce seems too thick before assembling, whisk in a tablespoon or two of broth; if it’s too thin, simmer a minute longer to reduce.
• Don’t worry about uniform layers — rustic casseroles taste better when they’re imperfect.
• If baking from chilled, add 5–10 extra minutes to allow the center to heat through.

Common Mistakes to Avoid

Making mistakes is how we learn in the kitchen — and this casserole forgives a lot. Here are three common slip-ups I see and how to avoid them so your Sour Cream Chicken Enchilada Casserole turns out cozy and satisfying.

Mistake 1: Dry or chalky texture

A dry casserole often comes from using too little sauce or overbaking. Make sure your sauce is silky before you assemble (it should coat a spoon) and don’t overbake — 25–30 minutes is usually enough. If you find the casserole seems dry after baking, serve slices with extra warmed enchilada sauce or a dollop of sour cream.

Mistake 2: Over-mixing or under-seasoning

If you try to “perfect” every layer, you can squeeze out moisture or flatten textures. Be gentle when spreading fillings. Also, remember to season the sauce — a touch more salt and pepper at the end can make all the difference. Taste the sauce before you pour it over the layers; it should taste slightly seasoned and tangy from the sour cream.

Mistake 3: Substitution pitfalls

Swapping ingredients is part of cooking, but make those swaps thoughtfully. Not all gluten-free flours behave the same — a labeled 1:1 gluten-free blend is the most predictable to reproduce a traditional roux. If you use dairy-free sour cream or cheese, expect a slightly different melt and texture; adjust seasoning and consider adding a teaspoon of lemon juice to mimic tang if needed.

Serving Suggestions for Sour Cream Chicken Enchilada Casserole

This casserole is hearty and welcoming — it plays well with simple, gluten-free sides that don’t compete with its creamy, cheesy personality. Here are three easy serving ideas to keep meals relaxed and delicious.

I like to serve this with at least one bright element to cut through the richness, and something soft or crunchy on the side for contrast.

Cozy side: Simple cilantro-lime rice

Cook jasmine or basmati rice and stir in chopped cilantro, a squeeze of lime, and a pinch of salt. The citrus lifts the casserole and keeps the meal feeling light. Make a double batch so you can scoop warm rice alongside each serving.

Fresh finish: Crisp salad or slaw

A quick cabbage slaw with lime juice, a little olive oil, and salt offers crunch and acidity. Or toss baby greens with sliced avocado, cherry tomatoes, and a lime vinaigrette for a fast, fresh plate.

Casual family meal: Chips and extras

Set out extra tortilla chips, a bowl of warmed enchilada sauce, and bowls of chopped green onions, cilantro, and lime wedges so everyone can top their own slices. Black beans or a scoop of warmed frozen corn on the side round out the meal and make it feel like a relaxed gathering.

Conclusion

I believe gluten-free cooking should feel warm, practical, and welcoming, not like a chore. This Sour Cream Chicken Enchilada Casserole fits easily into weeknight rotations and doubles as friendly leftovers that reheat beautifully. It’s flexible — add beans, corn, or a can of green chiles to make it your own — and it rewards simple care rather than perfection. If you’d like another take on a creamy, baked chicken casserole for inspiration, take a look at Sour Cream Chicken Enchilada Bake – Alex Daynes for a recipe that complements the same cozy flavors.

FAQs About Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole

A hearty and creamy casserole made with shredded chicken, a flavorful sour cream sauce, and topped with melty cheese, this gluten-free dish is perfect for weeknights and potlucks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Gluten-Free, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Essentials

• 1/4 cup unsalted butter for the roux and a rich flavor
• 1/4 cup gluten-free all-purpose flour use a 1:1 gluten-free blend labeled for baking
• 2 cloves garlic, minced fresh is best, but 1/2 teaspoon garlic powder will work in a pinch
• 2 cups chicken broth choose a gluten-free labeled brand or homemade broth
• 2 cups shredded cooked chicken rotisserie chicken is great if labeled gluten-free
• 1 cup sour cream full-fat or light
• 1 can (10 oz) enchilada sauce make sure it is labeled gluten-free
• 2 cups shredded cheese (cheddar or Monterey Jack) use freshly shredded for best melt
• Tortilla chips to capacity gluten-free or corn tortillas, warmed
• Chopped as needed green onions for garnish

Optional Add-ons

• 1 small onion, finely chopped sweated in butter adds depth
• 1 small can diced green chiles for mild heat
• 1 cup frozen corn or black beans for added texture
• 1/2 teaspoon ground cumin or smoked paprika for a warm note

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. If using corn tortillas, warm them for 20–30 seconds in the microwave.

Make the roux for the creamy sauce

1. Melt the butter in a medium saucepan over medium heat. Cook finely chopped onion until translucent if added.
2. Stir in the gluten-free flour and cook for about 1 minute.

Add the broth and thicken

1. Slowly whisk in the chicken broth until the sauce thickens slightly.

Finish the sauce with garlic and sour cream

1. Remove from heat, stir in minced garlic and sour cream, and season to taste.

Assemble the casserole

1. Grease a 9×13-inch baking dish. Layer tortilla chips or corn tortillas, chicken, sauce, and cheese.

Add the enchilada sauce and bake

1. Pour enchilada sauce over the top layer and bake for 25–30 minutes.

Rest and garnish before serving

1. Let the casserole rest for 5–10 minutes and garnish with green onions, cilantro, and lime wedges.

Notes

This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Adjust baking time if chilled.