This Sour Cream Chicken Enchilada Casserole is easy enough to make, it tastes great and everyone is going to go for seconds, maybe thirds at dinner time. Filled with chicken and a creamy sauce, the Enchilada Casserole is pretty basic with just a few ingredients.
Ingredients
4C.Shredded chicken
1Can cream of chicken soup
½C.Sour cream
½C.Milk
1Can chopped green chilis
2tsp.Onion powder
1tsp.Garlic powder
12Corn tortillas
2C.Mexican blend cheese
Salt and pepper to taste
Instructions
Preheat the oven to 350 degrees.
Layer 6 corn tortillas in the bottom of a 9x9 greased baking dish.
In a mixing bowl, combine the soup, sour cream, milk, green chilis, onion powder, garlic powder and salt and pepper to taste. Whisk to combine.
Place a layer of half of the shredded chicken on top of the tortillas in the baking dish.
Spread half of the sauce mixture over the chicken.
Top the sauce with ½ of the cheese.
Repeat with another layer of tortillas, then shredded chicken, sauce and finally, the rest of the shredded cheese on top.
Bake for 40 minutes and let sit 20-25 minutes before serving.
Garnish with freshly chopped green onions if desired.