Sour Cream Chicken Enchilada Casserole

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  • 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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