Description
These are the same ingredients used to make chicken enchiladas, but easier than rolling up a bunch of tortillas. Great for when you’re in the mood for an ooey gooey comfort food recipe.
Ingredients
Scale
- 4 cups shredded chicken
- 1 can cream of chicken soup
- 1 4 oz can diced green chilies
- 1 cup sour cream
- ⅔ cup milk
- 3 cups shredded sharp cheddar cheese
- 12 corn tortillas
- 1 teaspoon garlic powder
- 2 Tablespoons dried chopped onion
- pepper to taste
Instructions
- Step 1: Prepare 4 cups of shredded chicken however desired.
- Step 2: Pre-heat oven to 350° F.
- Step 3: Prepare baking dish with non-stick spray.
- Step 4: In a bowl, combine the cream of chicken soup, sour cream, milk, chilies, and seasonings.
- Step 5: Cut 6 tortillas into 4 equal pieces (by cutting them in half twice).
- Step 6: Line the bottom of the baking dish with the tortilla pieces.
- Step 7: Put 2 cups (1/2) of the shredded chicken over the tortilla pieces.
- Step 8: Pour 1/2 of the sour cream mixture over the shredded chicken (smooth with a spoon, as needed).
- Step 9: Add 1/2 of the shredded cheese on top of the sour cream mixture.
- Step 10: Cut up 6 more tortillas into quarters and place them over the shredded cheese.
- Step 11: Repeat the layering process by adding the remaining chicken, then the remaining sour cream mixture, and the rest of the shredded cheese.
- Step 12: Cover with foil and bake for 40 minutes.
Notes
Wonderful when served with Spanish rice, beans, guacamole (or slices of avocado), and even a fresh side salad.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 580 kcal
- Sugar: 7 g
- Sodium: 1250 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: chicken enchilada casserole, sour cream chicken, comfort food, easy dinner, Mexican-inspired