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 C. of diced cooked chicken.
»1 Cun cream of chicken soup.
»8 Oz. (1 C.) of sour cream.
»2/3 C. 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 C. of shredded sharp cheddar cheese.
HOW TO MAKE:
1-Lay out the two tubes of crescent pastry, thick sides in.
2-Mix together the soup, sour cream, milk, chiles, onion, garlic and pepper in a large bowl.
3-In a sprayed 13*9 dish, arrange 6 tortillas then top with 3 C. of chicken and pour half the sauce over.
4-Top with half the cheese then repeat the layers.
5-In a preheated oven to 350°F, bake for 30-40 mins.
6-Let stand for 15 minutes before serving.
Easy, peasy and creamy! This sour cream chicken enchilada casserole is just perfect. It takes no time nor effort to prepare and everybody will love! So why not try it?
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