Sour Cream Chicken Enchilada Casserole

Even my picky 15 year old liked this – and that’s saying something! I did add green onion and black olives, and a good sprinkle of garlic powder. I didn’t have green chiles, so I subbed in minced roasted red peppers for a little color and flavor. I only had Monterey Jack cheese, which was a bit too mild – will definitely use Colby Jack or cheddar next time. Great way to use up leftover roasted chicken breast!

Next time I’m gonna double the recipe! It was so easy and so yummy! My husband and kids ate it all and wanted more!


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.

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