This newer version of my tasty Enchilada Casserole tastes even better with tangy Tomatillos!
This Mexican style casserole is always a crowd favorite and probably the recipe I prepare that is most requested. I’ve made it so often I don’t even use the recipe anymore but did an update today so thought I’d share the newest version of the recipe with you.
Recently I asked my husband Greg what style of food he prefer that I focus on when trying new dishes – Mexican or Italian. He quickly and emphatically stated “Mexican” so I’ve been working on some new Mexican recipes and on updating some dishes too.
For this newer version of the casserole I’ve skipped the step of warming the tortillas in oil and added a large can of tomatillos for tanginess and more fiber. A tomatillo is a green fruit that is most often used in Salsa Verde. I like the canned version for cooked dishes. After draining the fruit I chopped it up and used the juice in the sour cream mixture too.
The Tomatillos add tasty flavor to the dish and I found that the oil that I used before was not really needed. The sour cream mixture give the tortillas plenty of moisture and their natural corn taste is, well, more corny and natural.
While this recipe can be served as rolled enchiladas, I tend to like the casserole style better as it’s easier to prepare and to dish out at a party.
Note: I find that, like many great casseroles, this dish is better the next day. You may want to prepare and cook it the day before, refrigerate it, and then warm it up the next day.
If you’re preparing this dish for two it freezes just fine. Just wait for it to cool and cut it into the size you want. Wrap each piece in plastic wrap and place in freezer bags, taking care to squeezed as much air out of the bag as possible. When you need a tasty dinner, just pull it out of the freezer and defrost, then warm up in the microwave.
Chicken Enchilada Casserole with Sour Creme 
- 1 baked diced chicken meat from a whole rotisserie chicken,
- 1 16 oz sour crème
- 4-6 cups package mixed cheddar and jack cheese – grated
- 1 chopped yellow onion
- 2 cans diced green chilies (4oz)
- 1 28 ounce can tomatillos – drained and diced
- ½ teaspoon ground cumin
- 2 tablespoons fresh oregano, or 1 tablespoon dried
- 2 cans crème of chicken soup
- 18-24 corn tortillas, cut into 1/4s
- 3 diced green onions
- Preheat oven to 350
- Shred chicken
- Spray a large casserole dish or 2 medium ones with Pam.
- Mix sour crème, ½ of cheese, onion, chicken soup, green chilies, tomatillos, cumin and oregano in a bowl. If the mixture seems too thick stir in some chicken stock. Its should have a creamy consistency. Add salt to taste
- Combine ½ of sour crème mixture with shredded chicken
- Spoon a little of the remaining sour crème mixture on bottom of a baking dish.
- Layer ¼ of the tortillas in the dish, then spoon in chicken and sour crème mixture, then ¼ of the cheese. Continue layering until the last layer of tortillas.
- Top the last layer of tortillas with the remaining sour crème mixture and cheese.
- Bake for 30 minutes
- Top with green onions and let stand for 10 minutes or so.
This is a great recipe, enjoyed it very much and I usually prefer red sauces.
I’m excited to try this recipe for my sweetie! I wrote the recipe down last night so I can buy the ingredients this weekend
I love making casseroles because I can freeze the left overs!
I’ll let you know how it turns out!
Lg
Make sure to let me know Lillian!
Made this one and it was great. froze the leftovers and had them one week later just fab. thanks for the great recipe!
deb
This casserole is one of the most popular recipes on my blog Deborah. I’m so glad you enjoy it and yes, it’s great as a leftover. In fact, I think it’s better the next day.
This is a really good recipe, but I almost wanted to eat/serve it with tortilla chips. I felt that it was almost too rich to be eaten alone, like a dip would be. But I do have yet to try it on the second day, maybe its better then. Thanks for the great recipe!
I actually have made this dish as an appetizer. It’s a little heavy for corn chips but try it on sturdy crackers or baked bruschetta bread.
When you say a 12 cup package of cheese do you mean a 12 oz package or are there really 12 cups of cheese? Don’t get me wrong…I love cheese. But 12 cups seems a bit much!
It does seem like a lot of cheese but really the recipe makes either a very large casserole or 2 medium sized ones. I think you’d be fine reducing the cheese though. Just put less (or none) in the sour creme sauce and sprinkle less on top. Let me know how it is if you use half the cheese…I’d love to hear how it comes out!
Hi Kayla, I went back over the original recipe that I use and it calls for 1 2cup package of cheese. Somewhere in the translation, that changed to 12 cups! That being said, I don’t really measure for this recipe anymore as I know it by heart so I have changed the quantities to 4-6 cups. I hope that helps!.
DELICIOUS! my family loved it. will def be making this again. Thank you so much!
Do you have a way to make it without the sour cream?
I haven’t made it without sour creme. The tangy flavor and creaminess just adds such great flavor. I think you could try though…just add more creme of chicken soup and a little chicken stock. Let me know if you do!
I cut the recipe in half. I used less cheese ( 4 cups) and it was delicious. I took a picture of it right out of the oven and wanted to send it to you. . It is so good
I’d love to see the picture Lisa!
It’s actually a cool and helpful piece of information. I am happy that you shared this helpful info with us. Please stay us up to date like this. Thanks for sharing.
Can you freeze this before cooking?
Yes, but the sour creme will break down a bit so I’d go a little lighter on sour creme. Sometimes when I make a big batch I do freeze some of it.