Friday, September 9, 2016

Recipe Idea: Sour Cream Chicken Enchilada Casserole

4 cups diced cooked chicken
can cream of chicken soup
1 cup sour cream
2/3 cup milk
4 ounce can diced green chiles
2 tablespoons dried minced onion
1 teaspoon garlic powder
Pepper to taste
12 corn tortillas
3 cups shredded sharp cheddar cheese

Directions
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 to 40 minutes or until hot and bubbly. 
Let stand 10 to 15 minutes before serving.
Serve.

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