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  • Sour Cream Chicken Enchilada Casserole

    1 vote
    Sour Cream Chicken Enchilada Casserole
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >
    Creamy and cheesey. The way food should be!

    Ingredients

    • Shredded/chunked meat from 1 boiled chicken (about 4 c.)
    • 2 cans cream of chicken soup
    • 2 cans chicken broth (I use the broth from boiling the chicken)
    • 1 bunch green onions, thinly slices (put aside 1/2 c. of green tops for garnish)
    • 1 lg. tomato, peeled and diced
    • 2 c. lowfat sour cream
    • 1 sm. can diced green chilies (jalapenos if you prefer warm)
    • 1 pound shredded Longhorn Cheddar cheese
    • About 12 corn tortillas

    Directions

    1. Mix all ingredients EXCEPT reserved onion tops, cheese and tortillas in large saucepan.
    2. Heat slightly to make a better texture for layering.
    3. In a large casserole baking dish (9 1/2 x 14 x 2 inches) put just sufficient of the chicken mix to cover the bottom.
    4. Then layer tortillas, mix, cheese. (I usually cut the tortillas in half and slightly overlap them.)
    5. Top layer should be cheese.
    6. Sprinkle reserved green onions over top and bake, uncovered, at 375 degrees till bubbly (about 1 hour).
    7. Let sit at least 20 min before serving.

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    Reviews

    • drama_angel_2003
      drama_angel_2003
      I used a Mexican Cheese blend from the store instead of just cheddar and it was much better I also prefer the recipe with flour tortillas instead of corn makes it 10x better!

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