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

½ teaspoon garlic powder

½ 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.

Spread half of the chicken mixture evenly over the tortillas, then sprinkle 1 cup 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

Per Serving: 420 kcal

Servings: 6

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