Hearty Sour Cream Chicken Enchilada Casserole
"Hearty Sour Cream Chicken Enchilada Casserole". This scrumptious recipe will transport your taste buds straight to Mexico, making dinner an adventurous culinary journey.
Ingredients
- 800 g about 4 cups cooked and shredded chicken
- 120 g 1/2 cup sour cream
- 1 can cream of chicken condensed soup
- 120 ml 1/2 cup milk
- 1 can chopped green chilis
- 200 g 2 cups Mexican Fiesta blend shredded cheese
- 1 tsp garlic powder
- 2 tsp onion powder
- Salt and pepper to taste
- 12 corn tortillas
Instructions
- Preheat your oven to 350°F (180°C) and coat the bottom of a 9x13-inch baking dish with non-stick spray.
- Arrange six corn tortillas in a single layer on the dish's bottom.
- In a separate bowl, combine cream of chicken soup, sour cream, milk, chopped green chilis, garlic powder, onion powder, salt, and pepper. Mix until you achieve a creamy consistency.
- Spread half the shredded chicken evenly over the tortilla layer, followed by half the creamy soup mixture, ensuring it's well distributed.
- Sprinkle half the shredded cheese over the top.
- Repeat the layering process using the remaining ingredients.
- Bake your Mouthwatering Enchilada Casserole in the preheated oven for about 40 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for a few minutes before serving, and garnish with fresh green onions if desired.
- Enjoy your Hearty Sour Cream Chicken Enchilada Casserole!
Notes
Feel free to customize this Sour Cream Chicken Enchilada Casserole recipe to your liking. Add more veggies or spices as you please.
