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Sour Cream Chicken Enchilada Casserole

How to make Sour Cream Chicken Enchilada Casserole


½ cup sour cream

1 can condensed cream of chicken soup

1 can chopped green chilis

2 tsp onion powder

1 tsp garlic powder

Salt and pepper to taste

4 cups chicken shredded

2 cups Mexican blend cheese, shredded

12 corn tortillas


Shred 4 cups of chicken, no skin-just meat

Preheat the oven to 350*

Using a 9×9 baking pan, lightly spray with cooking oil

Lay down 6 corn tortillas as the bottom layer

In a mixing bowl mix the condensed cream of chicken soup, the sour cream, green chilis, milk, onion powder, salt, pepper and garlic powder. Combine well

Place a layer of the shredded chicken on top of the tortillas

Spoon and spread half of the soup mix over the chicken

Sprinkle half of the Mexican Blend shredded cheese on top of the soup mixture

Place the remaining 6 corn tortillas on top of the cheese,

Spread the remaining shredded chicken over the tortillas

Spread the remainder of the soup mixture over the chicken

Sprinkle 1 cup of Mexican Blend shredded cheese over the soup mixture

Bake for 40 minutes or until the top layer of cheese is hot and bubbly, and slightly golden brown

Remove from the oven and let sit for 20 minutes

Garnish the top with freshly chopped green onions, if you like

Serve with refried beans and Mexican Rice


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