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Sour Cream Chicken Enchilada Casserole

    4 cups diced cooked chicken
    1 can cream of chicken soup
    8 oz. (1 cup) sour cream
    2/3 cup milk
    1 (4 oz.) can diced green chiles
    2 Tbsp. dried minced onion
    1 tsp. garlic powder
    pepper to taste
    12 corn tortillas
    2-3 cups shredded sharp cheddar cheese
    Spray a 13×9 dish with cooking spray. Preheat oven to 350 degrees.
    In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.
    Line bottom of 13×9 with 6 tortillas.
    Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover.
    Sprinkle with 1/2 of the cheese. Repeat.
    Bake for 30 – 40 minutes or until hot and bubbly.
    Let stand 10 – 15 minutes before serving.