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Sour Cream Chicken Enchilada Casserole Recipe

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This recipe for Sour Cream Chicken Enchilada Casserole is from Julia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups of diced cooked chicken.

1 can cream of chicken soup.

8 oz (1 cup) of sour cream.

⅔ cup of milk.

1 (4 oz) can of diced green chiles.

2 tbsp of dried minced onion.

1 tsp of garlic powder.

Pepper to taste.

12 corn tortillas.

2-3 cups of shredded sharp cheddar cheese.
Directions:
Directions:
Mix together the soup, sour cream, milk, chiles, onion, garlic and pepper in a large bowl.

In a sprayed 13×9 dish, arrange 6 tortillas then top with 3 cups of chicken and pour half the sauce over.

Top with half the cheese then repeat the layers.

In a preheated oven to 350°, bake for 30 to 40 minutes.

Let stand for 15 minutes before serving.
Preparation Time:
Preparation Time:
1 hour

 

 

 

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