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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
minutes
Cook Time:
35
minutes
minutes
Cool and serve time:
15
minutes
minutes
Total Time:
1
hour
hour
5
minutes
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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