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
