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Sour Cream Chicken Enchilada Casserole
Benchi

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.
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Cook Time 40 minutes
Total Time 40 minutes
Cuisine: American, Mexican
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • baking dish

Method
 

Instructions
  1. Prepare 4 cups of shredded chicken however desired
  2. Pre-heat oven to 350° F
  3. Prepare baking dish with non-stick spray
  4. In a bowl, combine the cream of chicken soup, sour cream, milk, chilies, and seasonings
  5. Cut 6 tortillas into 4 equal pieces (by cutting them in half twice)
  6. Line the bottom of the baking dish with the tortilla pieces
  7. Put 2 cups (1/2) of the shredded chicken over the tortilla pieces
  8. Pour 1/2 of the sour cream mixture over the shredded chicken (smooth with a spoon, as needed)
  9. Add 1/2 of the shredded cheese on top of the sour cream mixture
  10. Cut up 6 more tortillas into quarters and place them over the shredded cheese
  11. Repeat the layering process by adding the remaining chicken, then the remaining sour cream mixture, and the rest of the shredded cheese
  12. Cover with foil and bake for 40 minutes