Sour Cream Chicken Enchilada Casserole

Sour Cream Chicken Enchilada Casserole 1


  • 4 C. Shredded chicken
  • 1 Can cream of chicken soup
  • ½ C. Sour cream
  • ½ C. Milk
  • 1 Can chopped green chilis
  • 2 tsp. Onion powder
  • 1 tsp. Garlic powder
  • 12 Corn tortillas
  • 2 C. Mexican blend cheese
  • Salt and pepper to taste


  1. Preheat the oven to 350 degrees.
  2. Layer 6 corn tortillas in the bottom of a 9×9 greased baking dish.
  3. In a mixing bowl, combine the soup, sour cream, milk, green chilis, onion powder, garlic powder and salt and pepper to taste. Whisk to combine.
  4. Place a layer of half of the shredded chicken on top of the tortillas in the baking dish.
  5. Spread half of the sauce mixture over the chicken.
  6. Top the sauce with ½ of the cheese.
  7. Repeat with another layer of tortillas, then shredded chicken, sauce and finally, the rest of the shredded cheese on top.
  8. Bake for 40 minutes and let sit 20-25 minutes before serving.
  9. Garnish with freshly chopped green onions if desired.