Sour cream enchilada casserole
Ingredients
- 4 cups chicken, shredded
- 1 can cream of chicken soup
- 1 can rotel
- 1 cup sour cream
- 2/3 cup milk
- 3 cups shredded sharp cheddar cheese
- 12 corn tortillas, cut into 1/4 or lightly crushed tortilla chips
- 1 teaspoon garlic powder
- 2 Tablespoon onion powder
Preheat oven to 350° F.
Spray 9×13 inch baking dish with nonstick spray.
In a bowl, combine the cream of chicken soup, sour cream, milk, chilies, and seasonings.
Line the bottom of the baking dish with the tortilla pieces or lightly crushed chips.
Cover with 1/2 the chicken.
Pour 1/2 of the sour cream mixture over the shredded chicken.
Top with half the cheese.
Repeat layers.
Cover with foil and bake for 30 minutes.
Remove cover. Add cheese and bake for 10 more minutes.