Tuesday, September 22, 2009

Sour Cream Chicken Enchilada Casserole

These are the same ingredients used to make chicken enchiladas, but easier than rolling up a bunch of tortillas. Great for lazy people like me!

SOUR CREAM CHICKEN ENCHILADA CASSEROLE


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

Spray a 13x9 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 13x9 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.

18 comments:

Anonymous said...

Finally! Best recipe for chicken enchilada casserole out there! So glad I found it! Making it right now for dinner tonight!! Smells divine! Thank you for posting it!

Anonymous said...

So is the top layer chicken, or do you add a final layer of tortilla before topping with cheese?

Anonymous said...

Wonderful recipe! A friend gave me some and my husband and I both liked it so I asked her for the recipe. Delicious!

Anonymous said...

I'd guess the sour cream/soup mixture should be the top layer, before you put the cheese and bake (otherwise either chicken or tortillas would dry out)

Anonymous said...

1/2 the chicken*, the sauce, then cheese for first layer and then repeat for the second layer: the other 1/2 the chicken, then sauce and finishing with cheese.

*I think the recipe meant to call for 2 cups of chicken for the first layer, not three.

Crystal Elaine said...

Did you cover it while cooking?

Ginger Vermaes said...

I was wondering. I'm new to this site and i can't find where you can print the recipe. Do you only have the option to do a copy and paste if you do want a copy of a certain recipe?

Thank you for any help any of you can give me.

Debbie Anderson said...

Well I have to say this is an awesome recipe!!! I made this tonight and made no changes except that I make my own "cream of..." soups. This has been requested to be made at least once a month. That's saying a lot since I don't often make the same recipe twice. We like variety too much and I like the challenge of cooking new things and not the same ol' 7 recipes week after week.
Thank you for sharing this! I give it 5 out of 5 stars!

Anonymous said...

at what temperature? bake or broil?

cindy said...

The recipe says 350 in the oven. SMH

Mistie English said...

Can you use flour tortillas?

Dawn said...

I always use flour tortillas. I think it's more of a preference. Recipe is delicious! I also roll mine up like enchiladas again my preference.

Rebecca Winkler said...

I am making for two people. What amount of time would you suggest for this recipe if cut in half?

Anonymous said...

you have 12 tortillas in recipe, so when you do your second layer, start with 6 more tortillas.

Anonymous said...

I don't see a print icon either.

roxy said...

I don't see a print icon either.

Mig said...

I just rt. click it, but you have to guess which page to print so you don't use your printer cartridges up.

Mig

Anonymous said...

Do we cover it before putting it in oven?