Sour Cream Chicken Casserole (Print Version)
# Ingredients:
01 -
2 cups cooked, shredded chicken
02 -
1 can (10 oz) green enchilada sauce
03 -
1 cup sour cream
04 -
1 can (4 oz) diced green chiles
05 -
2 cups shredded Monterey Jack cheese
06 -
8 small flour tortillas
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
Salt and pepper, to taste
10 -
Fresh cilantro, chopped (optional)
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Lightly grease a 9×13-inch baking dish.
02 -
In a large mixing bowl, combine the shredded chicken, green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Stir until well blended.
03 -
Place 4 flour tortillas in the bottom of the prepared baking dish to form an even layer. Spread half of the chicken mixture over the tortillas. Sprinkle 1 cup of shredded Monterey Jack cheese on top.
04 -
Add another layer with the remaining 4 tortillas. Top with the rest of the chicken mixture and finish with the remaining 1 cup of cheese.
05 -
Bake in the preheated oven for 25–30 minutes, or until the cheese is fully melted and bubbly.
06 -
Remove from oven and let sit for a few minutes. Garnish with fresh chopped cilantro (if using). Slice and serve warm.