Bobby Kreiner's Food

Sour Cream Enchilada Casserole

      

October 4, 2017

Ingredients

1 pound cooked chicken, diced

1 small onion, chopped

20 ounces canned cream of chicken soup

16 ounces sour cream

4 ounces diced green chilies, including liquid

9 ounces corn tortillas, 6 inch size

2 cup sharp cheddar cheese, shredded

Directions

Preheat oven to 350 degrees. Sauté onion and combine with chicken. Add soup, sour cream and chilies and mix well. Place 4 tortillas in 9 x 12 oven proof dish. Layer 1/2 of chicken mixture and 1/3 of the cheese over the tortillas. Repeat, ending with 4 tortillas and top with cheese. Bake 30 minutes or until heated through.

Makes 12 servings

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