Sour Cream Chicken Enchilada Casserole combines a classic Mexican comfort food with a classic American comfort food for the beast of both worlds! Cheesy, creamy, meaty enchiladas are deconstructed into casserole layers so every slice has everything you could want from a savory, hearty dinner. With just the right amount of spice and plenty of juicy chicken, Sour Cream Chicken Enchilada Casserole proves you can never have too much of a good thing.
Ingredients• 1 (10.5 ounce) can cream of chicken soup • 1 cup sour cream • 2/3 cup milk • 1 (4 ounce) can diced green chiles • 1 teaspoon garlic powder • 2 tablespoons dried onion, minced • pepper, to taste • 12 corn tortillas • 4 cups chicken, diced and cooked • 2-3 cups cheddar cheese, shredded
Preheat the oven to 350 degrees F.
Combine the soup, sour cream, milk, chiles, garlic powder, dried onions, and pepper in a large bowl.
Grease a baking dish with nonstick cooking spray.
Layer 1/2 of the tortillas, 3 cups of the chopped chicken, 1/2 of the sauce, and 1/2 of the cheese into the baking dish.
Repeat the layers.
Bake until bubbling and golden brown, about 30-40 minutes.