I don’t know about you, but I love casseroles! Each time I try to make something new and different. This sour cream chicken enchilada casserole is my latest discoveries, and I wanted to share it with you.
4 cups of diced cooked chicken.
1 can cream of chicken soup.
8 oz. (1 cup) of sour cream.
⅔ cup of milk.
1 (4 oz) can of diced green chiles.
2 tbsp of dried minced onion.
1 tsp of garlic powder.
Pepper for taste.
12 corn tortillas.
2-3 cups of shredded sharp cheddar cheese.
In a mixing bowl, combine together the soup, sour cream, milk, chiles, onion, garlic and pepper.
In a sprayed 13×9 dish, line 6 tortillas on the bottom. Add on 3 cups of chicken and pour ½ sauce over and spread. Sprinkle with half the cheese and repeat the layers.
In a preheated oven to 350 degrees, bake for 30 to 40 minutes.
Let set for about 15 minutes before serving.
Simple, easy and yummy! My kids loved this casserole so much and want me to make it again this week! Give it a shot, I’m sure you’ll like it.