Sour Cream Chicken Enchilada Casserole

Chicken? Enchilada? Cream? I don’t know about you, but when I see those 3 words in the same sentence, I grab my recipe book to note it down! This casserole is a must-try guys, check it out.


4 cups of diced cooked chicken.

1 cun cream of chicken soup.

8 oz (1 cup) of sour cream.

⅔ cup of milk.

1 (4 oz) can of diced green chiles.

2 tbsps of dried minced onion.

1 tsp of garlic powder.

Pepper to taste.

12 corn tortillas.

2-3 cups of shredded sharp cheddar cheese.


Mix together the soup, sour cream, milk, chiles, onion, garlic and pepper in a large bowl.

In a sprayed 13×9 dish, arrange 6 tortillas then top with 3 cups of chicken and pour half the sauce over.

Top with half the cheese then repeat the layers.

In a preheated oven to 350°, bake for 30 to 40 minutes.

Let stand for 15 minutes before serving.