Sour Cream Chicken Enchilada Casserole

by

Ingredients

  • 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

How To Make Sour Cream Chicken Enchilada Casserole

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.