Sour Cream Chicken Enchilada Casserole
Soo Cheesy Sour Cream Chicken Enchiladas

Ingredients:

4 cups shredded chicken (cooked however you prefer)
1 can cream of chicken soup
1 4 oz can diced green chilies
1 cup sour cream (light or any kind works)
⅔ cup milk
3 cups shredded sharp cheddar cheese
12 corn tortillas
1 teaspoon garlic powder
2 tablespoons dried chopped onion
Pepper to taste

Directions:

Preheat oven to 350°F and prepare a 9″×13″ baking dish with non-stick spray.
In a bowl, combine cream of chicken soup, sour cream, milk, chilies, garlic powder, dried onion, and pepper to taste. Mix well.
Cut 6 tortillas into quarters (cut them in half twice) and line the bottom of the baking dish with the tortilla pieces.
Layer 2 cups (half) of the shredded chicken over the tortilla pieces.
Pour half of the sour cream mixture over the shredded chicken and smooth with a spoon as needed.
Sprinkle half of the shredded cheese over the sour cream mixture.
Cut the remaining 6 tortillas into quarters and place them over the cheese layer.
Repeat the layering with the remaining chicken, sour cream mixture, and shredded cheese.
Cover the baking dish with foil and bake for 40 minutes. Creamy Crockpot Crack Chicken
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Servings: 6-8 servings