Sour Cream Chicken Enchilada Casserole
Ingredients:
2 cups cooked, shredded chicken
1 can (10 oz) green enchilada sauce
1 cup sour cream
1 can (4 oz) diced green chiles
2 cups shredded Monterey Jack cheese
8 small flour tortillas
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Fresh cilantro for garnish (optional)
Salt and pepper to taste
Directions:
Preheat oven to 350°F (175°C).
In a large bowl, mix shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper.
In a greased 9×13 inch baking dish, layer 4 tortillas to cover the bottom of the dish.
Spread half of the chicken mixture evenly over the tortillas, then sprinkle 1 cup of shredded cheese on top.
Add another layer of 4 tortillas, the remaining chicken mixture, and top with the final cup of shredded cheese.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 6 servings
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