Sour Cream Chicken Enchilada Casserole combines a classic Mexican comfort food with a classic American comfort food for the beast of both worlds! Cheesy, creamy, meaty enchiladas are deconstructed into casserole layers so every slice has everything you could want from a savory, hearty dinner. With just the right amount of spice and plenty of juicy chicken, Sour Cream Chicken Enchilada Casserole proves you can never have too much of a good thing.
Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 2/3 cup milk
- 1 (4-ounce) can diced green chiles
- 1 teaspoon garlic powder
- 2 tablespoons dried onion, minced
- pepper, to taste
- 12 corn tortillas
- 4 cups chicken, diced and cooked
- 3 cups cheddar cheese, shredded
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Combine the soup, the sour cream, the milk, the chiles, the garlic powder, the dried onions, and the pepper in a large bowl.
Step 3 -Grease a baking dish with nonstick cooking spray.
Step 4 -Layer 1/2 of the tortillas, 3 cups of the chopped chicken, 1/2 of the sauce, and 1/2 of the cheese into the baking dish.
Step 5 -Repeat the layers.
Step 6 -Bake until bubbling and golden-brown, about 30-40 minutes.
Step 7 -Serve.