Mexican

Sour Cream Chicken Enchilada Casserole is for Dinner.

Sour Cream Chicken Enchilada Casserole takes 20 minutes to prepare.

Sour Cream Chicken Enchilada Casserole takes 45 minutes to cook.

Sour Cream Chicken Enchilada Casserole makes 8 servings.

The ingredients for Sour Cream Chicken Enchilada Casserole are:

32.0 ounces Chicken Breast (cooked), no skin
1.0 can (10.75 oz) Cream of Chicken Soup
1.0 cup Sour Cream
0.67 cup Dairy, Milk - Whole - 1 cup
1.0 serving(s) Green Chiles, diced, fire roasted, Great Value, 7 oz can
0.25 cup, chopped Onions, raw
1.0 tsp Garlic powder
12.0 tortilla, medium (approx 6" dia) Corn Tortillas
2.5 cup Kraft Finely Shredded Sharp Cheddar Cheese

Here is how you make Sour Cream Chicken Enchilada Casserole:

Preheat oven to 350. Spray 9x13 dish with cooking spray. Cook chicken with onion and shred or dice. Combine soup, milk, chiles, garlic powder, pepper in large bowl. Line baking dish with 6 tortillas. Lay down about 2/3 of the chicken, then 1/2 the sauce mixture, 1/2 the cheese. Repeat the layers one time with the remaining ingredients. Bake uncovered 30-40 mins until hot. Let stand about 10 mins before playing.Serving Size: 1/8 of recipeNumber of Servings: 8.0Recipe submitted by SparkPeople user JOHNA629.

The nutritional information for Sour Cream Chicken Enchilada Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 485.6

• Total Fat: 24.3 g
• Cholesterol: 120.2 mg
• Sodium: 637.9 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 2.6 g
• Protein: 38.3 g

Sour Cream Chicken Enchilada Casserole is Mexican cuisine.