4 cups of diced cooked chicken.
1 cun cream of chicken soup.
8 oz (1 cup) of sour cream.
⅔ cup of milk.
1 (4 oz) can of diced green chiles.
2 tbsps of dried minced onion.
1 tsp of garlic powder.
Pepper to taste.
12 corn tortillas.
2-3 cups of shredded sharp cheddar cheese.
Mix together the soup, sour cream, milk, chiles, onion, garlic and pepper in a large bowl.
In a sprayed 13×9 dish, arrange 6 tortillas then top with 3 cups of chicken and pour half the sauce over.
Top with half the cheese then repeat the layers.
In a preheated oven to 350°, bake for 30 to 40 minutes.
Let stand for 15 minutes before serving.
Easy, peasy and creamy! This sour cream chicken enchilada casserole is just perfect. It takes no time nor effort to prepare and everybody will love! So why not try it?