Sour Cream Chicken Enchilada Casserole
These are the same ingredients used to make chicken enchiladas, but easier than rolling up a bunch of tortillas. Great for when you're in the mood for an ooey gooey comfort food recipe.
Equipment
- 9"×13″ baking dish
- Non-stick spray
- Foil
- Mixing bowl
- Spoon
Ingredients
- 4 cups shredded chicken (cooked however you prefer)
- 1 can cream of chicken soup
- 1 4 oz can diced green chilies
- 1 cup sour cream (we happen to use light, but any kind works)
- ⅔ cup milk
- 3 cups shredded sharp cheddar cheese
- 12 corn tortillas
- 1 teaspoon garlic powder
- 2 Tablespoons dried chopped onion
- pepper to taste
Instructions
- Prepare 4 cups of shredded chicken however desired
- Pre-heat oven to 350° F
- Prepare baking dish with non-stick spray
- In a bowl, combine the cream of chicken soup, sour cream, milk, chilies, and seasonings
- Cut 6 tortillas into 4 equal pieces (by cutting them in half twice)
- Line the bottom of the baking dish with the tortilla pieces
- Put 2 cups (1/2) of the shredded chicken over the tortilla pieces
- Pour 1/2 of the sour cream mixture over the shredded chicken (smooth with a spoon, as needed)
- Add 1/2 of the shredded cheese on top of the sour cream mixture
- Cut up 6 more tortillas into quarters and place them over the shredded cheese
- Repeat the layering process by adding the remaining chicken, then the remaining sour cream mixture, and the rest of the shredded cheese
- Cover with foil and bake for 40 minutes
Notes
Wonderful when served with Spanish rice, beans, guacamole (or slices of avocado), and even a fresh side salad.