Sour Cream Chicken Enchilada Casserole – A Creamy, Cheesy Delight

Preheat the Oven: Preheat your oven to 350°F (175°C) and spray a 13×9-inch baking dish with cooking spray.

Make the Sauce: In a large bowl, combine the cream of chicken soup, sour cream, milk, diced green chiles, minced onion, garlic powder, and pepper. Mix well to create the sauce.

Layer the Casserole: Line the bottom of the prepared baking dish with 6 corn tortillas. Sprinkle 3 cups of diced chicken over the tortillas. Pour half of the sauce mixture over the chicken and spread it evenly. Sprinkle half of the shredded cheddar cheese on top.

Repeat: Add another layer of 6 tortillas, followed by the remaining chicken, sauce, and cheese.

Bake: Bake in the preheated oven for 30-40 minutes, or until the casserole is hot and bubbly.

Let it Rest: Allow the casserole to sit for 10-15 minutes before serving to let it set.

Serving and Storage Tips: