Sour Cream Chicken Enchilada Casserole
Description
This casserole, which is made with sour cream and cream of chicken soup will satisfy your hungry family on busy weeknights. It's easy because you don't need to roll tortillas and using rotisserie chicken makes it very simple.
Ingredients
4 c. chicken, cooked and shredded (rotisserie chicken makes it easy)
1/2 c. sour cream
1 can condensed cream of chicken soup
1/2 c. milk
1 can chopped green chilies
2 c. Fiesta Mexican blend shredded cheese
1 t. garlic powder
2 t. onion powder
salt and pepper, to taste
12 corn tortillas
chopped green onions, for garnish
Directions
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Preheat oven to 350 degrees. Spray the bottom of a 9x13 baking dish with non-stick cooking spray.
Layer 6 tortillas in bottom of the prepared baking dish.
In a bowl, blend soup mix, milk, sour cream, green chiles, salt, pepper, garlic and onion powder.
Place half the shredded chicken evenly over the tortilla layer; spoon half of the liquid mixture over the chicken; evenly spread half of the cheese on top.
Repeat layers: place 6 tortillas on the cheese; place the remaining chicken on top of the tortillas; spoon the remaining liquid mixture over the chicken; evenly spread the remaining cheese on top.
Bake 40 minutes.
Serve, garnished with chopped green onions.