Sour Cream Chicken Enchilada Casserole
Easy chicken enchilada casserole is a super cheesy meal with cream sauce, chicken, and a high level of spiciness!
Cool and serve time:
cups diced cooked chicken
can cream of chicken soup
oz. (1 cup) sour cream
(4 oz.) can dice green chiles (or fresh)
Tbsp. dried minced onion
tsp. garlic powder
pepper, salt to taste
cups shredded cheddar cheese
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.
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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