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Sour Cream Chicken Enchilada Casserole Recipe

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This recipe for Sour Cream Chicken Enchilada Casserole is from The Kise Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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
▢pepper to taste
Directions:
Directions:
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
Preparation Time:
Preparation Time:
Bake 40 minutes

 

 

 

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