Easy Sour Cream and Chicken Enchilada Casserole
by Melissa at No. 2 Pencil
4 cups of shredded precooked chicken
1 1/2 pounds of jack cheese
12 corn tortillas
small can of roasted diced green chilies
1/2 cup of sour cream
large can of green chili enchilada sauce
olive oil for brushing tortillas
Preheat oven to 350 degrees and spray a 9 by 13 casserole dish with cooking spray.
Brush 12 tortillas lightly with oil on both sides, and lay on a baking sheet. Heat in the oven for about 10 minutes until soft and just starting to brown.
In medium size bowl, stir together sour cream, chilies and enchilada sauce.
Spread small amount of enchilada sauce mixture on the bottom of the casserole dish. Then lay 6 of the tortillas on top. Spread all the shredded chicken on top of the tortilla layer.
Pour 1/2 of remaining enchilada sauce mixture over the chicken, followed by 1/2 of the shredded cheese.
Top chicken layer with remaining 6 tortillas, cover those with the rest of the sauce mixture and sprinkle on the remaining cheese.
Bake at 350 degree oven for about 25 minutes, until cheese is melty and has started to turn golden brown. The enchilada sauce mixture should be bubbly on the sides of the casserole.
Easy and yummy. Even better reheated the next day!
If you need another dinner idea, try my favorite turkey chili recipe.
Thanks for reading!