Sour Cream Chicken Enchilada Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) cooked chicken breasts, chopped |
14 corn tortillas |
1 can(s) cream of chicken soup |
1 can(s) cream of mushroom soup |
1 large can(s) green chiles, chopped |
2 cup(s) cheddar cheese shredded |
16 ounce(s) sour cream |
Directions:
1. Combine the sour cream, cream of mushroom, and cream of chicken soups with the green chiles in a bowl.
2. Place a small amount of the sour cream sauce in the bottom of an 11x17 pan. Add a layer of tortillas completely covering the bottom. (You can tear them in half or into pieces, or you can lay them whole.) Next add a layer of sauce, chicken and then cheese. Repeat layers one more time ending with the cheese layer.
3. Bake at 350 for about 35 minutes or until bubbly. Serve with rice and beans.
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