Sour Cream Chicken Enchilada Casserole
If you’re looking for a comforting and satisfying meal that’s easy to prepare, this Sour Cream Chicken Enchilada Casserole is the perfect choice.
Ingredients
- 4 cups chicken cooked and shredded
- ½ cup sour cream
- 1 can cream of chicken condensed soup
- ½ cup milk
- 1 can chopped green chilis
- 2 cup Mexican Fiesta blend shredded cheese
- 1 tsp garlic powder
- 2 tsp onion powder
- 12 corn tortillas
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray the bottom of a 9 x 13-inch baking dish with non-stick spray to prevent sticking.
- Layer 6 tortillas evenly at the bottom of the prepared baking dish.
- In a mixing bowl, combine the cream of chicken soup, milk, sour cream, chopped green chilis, salt, pepper, garlic powder, and onion powder. Stir until well mixed.
- Spread half of the shredded chicken evenly over the layer of tortillas.
- Pour half of the creamy mixture over the chicken, making sure it’s distributed evenly.
- Sprinkle half of the shredded Mexican Fiesta cheese over the top.
- Repeat the layering process: add another 6 tortillas, the remaining chicken, the remaining creamy mixture, and the remaining cheese.
- Bake in the preheated oven for 40 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.
- Once baked, let the casserole rest for a few minutes before serving. Garnish with chopped green onions if desired.