Chicken Sour Cream Enchilada Casserole Recipe

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Chicken Sour Cream Enchilada Casserole
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  1. Heat oven to 350 degrees. In a blender, combine soups and sour cream plus 1/2 Celsius of the cheese. Pour soup mixture into a sauce pan and heat through. Ladle a small amount of the soup mixture into a 9 x 13 inches pan. Add a layer of 6 corn tortillas, spread out to cover the bottom of the pan. Next add a layer of 1/3 of the chicken. Then add a layer of 1/3 of the cheese. Then add a layer of 1/3 of the soup mixture. Then sprinkle with 1/3 of the green chilis. Repeat layers twice. Top with olives and green onions and any remaining cheese. Bake at 350 degrees for 30 minutes or until hot and bubbly and the cheese is melted. Let set 15 minutes or more and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 344.38 Kcal (1442 kJ)
Calories from fat 178.49 Kcal
% Daily Value*
Total Fat 19.83g 31%
Cholesterol 44.71mg 15%
Sodium 1108.5mg 46%
Potassium 289.94mg 6%
Total Carbs 30.21g 10%
Sugars 6.15g 25%
Dietary Fiber 4.18g 17%
Protein 13g 26%
Vitamin C 108.9mg 181%
Iron 1.1mg 6%
Calcium 336mg 34%
Amount Per 100 g
Calories 155.37 Kcal (651 kJ)
Calories from fat 80.53 Kcal
% Daily Value*
Total Fat 8.95g 31%
Cholesterol 20.17mg 15%
Sodium 500.11mg 46%
Potassium 130.81mg 6%
Total Carbs 13.63g 10%
Sugars 2.77g 25%
Dietary Fiber 1.89g 17%
Protein 5.87g 26%
Vitamin C 49.1mg 181%
Iron 0.5mg 6%
Calcium 151.6mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
  • 9

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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