Sour Cream Chicken Enchilada Casserole
This Sour Cream Chicken Enchilada Casserole is a hearty and comforting dish, perfect for family dinners or casual gatherings. Layers of corn tortillas, shredded chicken, and a creamy sauce topped with melted cheese create a delicious meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 12 corn tortillas
- 2 cups Mexican Fiesta blend shredded cheese
- 1 can chopped green chilis
- 4 cups chicken, cooked and shredded
- 1 can cream of chicken condensed soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9 x 13-inch baking dish with non-stick spray.
- In a mixing bowl, combine the cream of chicken soup, milk, sour cream, chopped green chilis, garlic powder, onion powder, and salt and pepper to taste. Mix well.
- Layer 6 corn tortillas at the bottom of the prepared baking dish.
- Spread 2 cups of shredded chicken evenly over the tortillas. Pour half of the sauce mixture over the chicken.
- Sprinkle 1 cup of shredded cheese on top of the chicken and sauce.
- Add another layer with the remaining 6 tortillas, followed by the remaining chicken, sauce, and cheese.
- Bake in the preheated oven for 40 minutes, until the casserole is bubbly and the cheese is melted and golden.
- Let the casserole rest for a few minutes before serving. Garnish with chopped green onions if desired.
- Serve warm and enjoy your delicious Sour Cream Chicken Enchilada Casserole!
Nutrition
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg