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Sour Cream Chicken Enchilada Casserole

Easy chicken enchilada casserole is a super cheesy meal with cream sauce, chicken, and a high level of spiciness!
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Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Cool and serve time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 4

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 dice green chiles (or fresh)
  • 2 Tbsp. dried minced onion
  • 1 tsp. garlic powder
  • pepper, salt to taste
  • 12 corn tortillas
  • 2-3 cups shredded cheddar cheese

Instructions

  • Ina large bowl, combine soup, sour cream, milk, chili, garlic, onions, and black pepper.
  • Lay the layers in a greased baking dish:
    - 6 tortillas
    - 3 cups chopped chicken
    - Half the sauce
    - Half grated cheese, And repeat again: tortillas, chicken, sauce, cheese.
  • Bake for 30-40 minutes until golden brown and bubble.

Notes

  • You can cut the chicken into slices with a knife or torn into fibers with a fork or fingers.

  • When cutting chili peppers manually, be extremely careful. After cutting, wash your hands, chopping board and knife well.

  • In the hot season, I do not like spicy food, so I reduce the number of chili peppers at least twice. Adjust the severity of the dish to your liking.
 
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