Ingredients
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3 - 4
-
10
-
1
-
6
-
8 - 12
-
6
-
6 - 8
-
-
-
-
-
-
-
-
Directions
Sour Cream Chicken Enchilada Casserole, 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.*, It’s very good, but loaded with fat and cholesterol. Need to find a way to reduce those elements and it will be even better. Maybe adding a vegetable like broccoli in and using greek yogurt instead of the sour cream and reducing the cheese., It’s very good, but loaded with fat and cholesterol. Need to find a way to reduce those elements and it will be even better. Maybe adding a vegetable like broccoli in and using greek yogurt instead of the sour cream and reducing the cheese.
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Steps
|
1
Done
|
Boil Chicken, Cool and Shred Into Bite-Size Pieces. |
|
2
Done
|
Place Chicken, Soup, Sour Cream, Green Chilies and Olives Optional in a Bowl and Mix Well. |
|
3
Done
|
Cut Tortillas in or Your Preference and Layer on the Bottom of a Greased Spray With Cooking Spray Casserole Dish So Entire Bottom Is Covered. |
|
4
Done
|
Spoon 1/3 Mixture on Top of Tortillas |
|
5
Done
|
Top With 2-3 Oz Shredded Cheese Enough to Cover Chicken Mixture. |
|
6
Done
|
Repeat Tortilla, Chicken Filling and Cheese Layers Two Times |
|
7
Done
|
Bake at 350f Until Cheese Is Melted and Casserole Is Heated Through; Approximately 30-45 Minutes. |
|
8
Done
|
Note: Depending on the Desired Thickness of the Casserole You Can Use a 9x13 or 8x8 Baking Dish. |
|
9
Done
|
*this Can Also Be Made With Corn Tortillas However They Will Be a Little Chewy*. |
