So smooth yet remarkably rich, creamy, and delicious! An unbelievably easy sour cream with chicken enchilada casserole recipe, which can be cooked during dinner or family gatherings. You decide!
Recipe Suggestions for Sour Cream Chicken Enchiladas
I have explained the directions provided below in a step-by-step manner, which will make it easy for beginners to get it perfect the first time. So, read carefully! This dish is great for any occasion, family gathering or dinner. It’s very tasteful with the sour cream and cheddar cheese. You and your family will love this dish!
The main variation is the various versions of this recipe were the number of chicken I used for this recipe. The earliest time I did this recipe, it was with one pound of chicken. It was just enough for you to eat the chicken, but I would recommend something a little more, such as 1 1/2 pound with a range of 1-2 pounds. We adore meat here!
This dish is definitely not spicy. Feel free to spice it up if you desire, but this is Mexican for the entire family, including the small ones.
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To prepare this recipe, you’ll need the ingredients below:
4 cups diced cooked chicken
1 can cream of chicken soup
8 oz. (1 cup) sour cream
2/3 cup milk
1 (4 oz.) can diced green chiles
2 Tbsp. dried minced onion
1 tsp. garlic powder
pepper to taste
12 corn tortillas
2-3 cups shredded sharp cheddar cheese
Spray a 13 × 9 dish with cooking spray.
Now, Preheat the oven to 350 degrees.
In a big bowl, mix the soup, milk, garlic, pepper, chiles, and onion.
Position the bottom of 13×9 with six tortillas.
Sprinkle with three cups of chicken and pour 1/2 sauce over the top and spread to cover.
Sprinkle with 1/2 of cheese and repeat.
Bake the dish for 30 – 40 minutes or until bubbly and hot.
Let it stand for about 10 to 15 minutes before serving.
- 4 cups diced cooked chicken
- 1 can cream of chicken soup
- 8 oz. (1 cup) sour cream
- 2/3 cup milk
- 1 (4 oz.) can diced green chiles
- 2 Tbsp. dried minced onion
- 1 tsp. garlic powder
- pepper to taste
- 12 corn tortillas
- 2-3 cups shredded sharp cheddar cheese
Spray a 13×9 dish with cooking spray. Preheat oven to 350 degrees.
In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.
Line bottom of 13×9 with 6 tortillas.
Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover.
Sprinkle with 1/2 of the cheese. Repeat.
Bake for 30 – 40 minutes or until hot and bubbly.
Let stand 10 – 15 minutes before serving.