Chicken Enchilada Casserole

4 Servings
Back to recipe


  • 1 cup sour cream
  • 1 cup tomatillo salsa or salsa verde
  • 2 teaspoons oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups shredded cooked chicken breasts
  • 1 4-ounce can chopped green chilies, drained
  • 1 1/2 cups Mexican style shredded four cheese blend, divided
  • 8 6-inch flour tortillas
  • Non-stick cooking spray


  1. Heat oven to 350ºF.
  2. Mix sour cream and tomatillo salsa or salsa verde until blended. Set aside
  3. In a large skillet, cook and stir onions and garlic in hot oil 4-5 minutes or until crisp tender. Stir in shredded chicken, 1 cup of the sour cream mixture, chilies and 1/2 cup cheese.
  4. Spoon about 1/3 cup of the chicken mixture down the center of each tortilla and roll up. Place, seam side down, in a 13 x 9 baking dish sprayed with non-stick cooking spray. Top with remaining sour cream mixture and sprinkle with remaining cheese.
  5. Cover with foil and bake 15-20 minutes. Remove foil and place under broiler until cheese is lightly browned.