Sour Cream Chicken Enchilada Casserole is made with flour tortillas, shredded chicken, mozzarella, and enchilada sauce. Deliciousness in every bite!
I love me some Mexican food! I don’t know if Sour Cream Chicken Enchiladas would be considered authentic Mexican food but I know that it makes my soul happy to eat it.
Lisa has been obsessed with the enchiladas from Costa Vida and since she has been doing Keto, I had to find a way to make her happy and support her at the same time. I found a solution! You can either make this with traditional flour tortillas or you can use the carb balance ones. Either way, your family will love it!
- 2- 8 ounces whipped cream cheese
- 1/2 cup sour cream
- 1 1/2 cups green enchilada sauce divided
- 8 ounces canned green chiles
- 2 cups shredded Mozzarella cheese divided
- 2 cups shredded cheddar cheese divided
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 4 cups cooked shredded chicken ( I used a Rotisserie Chicken)
- 8 8-inch flour tortillas or Carb Balance tortillas
Preheat oven to 350. Spray a large baking dish with non-stick spray.
Add the cream cheese, sour cream, 3/4 cup of enchilada sauce, green chiles, 1 cup of Mozzarella cheese, 1 cup of cheddar, cumin, and chili powder to a mixing bowl and stir until well combined.
Place two tortilla in the bottom of the baking dish. Top with 1/4 of the filling. Top with 1/3 of the chicken.
Repeat the layers. The top layer will have just a tortilla and the filling. Spread remaining enchilada sauce over the top layer and sprinkle on the remaining cheese.
Bake for 30 to 35 minutes. Cool 5 minutes before cutting and serving.