Sour Cream Chicken Enchilada Casserole – Is delicious and super easy to make!

So simple yet extremely rich, creamy and absolutely delicious! An unbelievably easy sour cream chicken enchilada casserole.

Chicken? Enchilada? Cream? I don’t know about you, but when I see those 3 words in the same sentence, I grab my recipe book to note it down! This casserole is a must-try guys, check it out.

I’m happy to share my method for making creamy, dreamy, delicious, nutritious, yummy, nummy white chicken enchiladas.

They’ll keep you off the streets, I promise you that much. And don’t be intimidated by the multiple steps. They’re numerous, but they ain’t difficult.

Anyway, back to business: I buy a whole cut up fryer – basically a whole chicken that’s been cut up by the butcher. It’s best if he does the dirty work.

Sour Cream Chicken Enchilada Casserole

So simple yet extremely rich, creamy and absolutely delicious! An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe.

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 diced green chiles
  • 2 Tbsp. dried minced onion
  • 1 tsp. garlic powder
  • pepper to taste
  • 12 corn tortillas
  • 2-3 cups shredded sharp cheddar cheese

Instructions

  • Spray a 13×9 dish with cooking spray. Preheat oven to 350 degrees.
  • In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.
  • Line bottom of 13×9 with 6 tortillas.
  • Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover.
  • Sprinkle with 1/2 of the cheese. Repeat.
  • Bake for 30 – 40 minutes or until hot and bubbly.
  • Let stand 10 – 15 minutes before serving.
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