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Sour Cream Chicken Enchilada Casserole Recipe

Name: Sour Cream Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 3 -4 chicken breasts; 10 ounces cream of chicken soup; 1 cup sour cream; 6 ounces mild green chilies; 8 -12 ounces shredded monterey jack cheese; 6 ounces black olives (optional); 6 -8 flour tortillas (depends on size)

Food.com

My mom made this when I was growing up. *Cook time does not include boiling chicken. Can also use a store bought rotisserie chicken cut into bite-size pieces.*

Ingredients

3 -4 chicken breasts

10 ounces cream of chicken soup

1 cup sour cream

6 ounces mild green chilies

8 -12 ounces shredded monterey jack cheese

6 ounces black olives (optional)

6 -8 flour tortillas (depends on size)

Method

Boil chicken, cool and shred into bite-size pieces.

Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.

Cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.

Spoon 1/3 mixture on top of tortillas

Top with 2-3 oz shredded cheese (enough to cover chicken mixture).

Repeat tortilla, chicken filling and cheese layers two times

Bake at 350°F until cheese is melted and casserole is heated through; approximately 30-45 minutes.

Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.

*This can also be made with corn tortillas however they will be a little chewy*.

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