Description
Indulge in the ultimate Tex-Mex comfort with our Sour Cream Chicken Enchilada Casserole! A creamy, zesty blend of shredded chicken, green chilis, and gooey cheese, baked to perfection. Quick, easy, and utterly satisfying – a family favorite in every bite!
Ingredients
4 cups cooked and shredded chicken
½ c. sour cream
1 can cream of chicken condensed soup
½ c. milk
1 can chopped green chilis
2 c. Mexican Fiesta blend shredded cheese
1 teaspoon garlic powder
2 teaspoons onion powder
Salt and pepper to taste
12 corn tortillas
Instructions
Preheat your oven to 350°F (175°C).
Using a mixing bowl combine the cream condensed cream of chicken soup, milk, diced green chilis, garlic powder, onion powder, salt and pepper. Stir well until the ingredients are thoroughly mixed.
Take a greased 9×13 baking dish and start by placing a layer of 6 corn tortillas.
Next evenly spread half of the shredded chicken, over the tortillas.
Pour half of the mixture over the chicken to ensure it is well coated.
Sprinkle half of the shredded cheese on top for added flavor and texture.
Repeat these layers with the remaining 6 tortillas, shredded chicken, creamy mixture and shredded cheese.
Place the casserole in your preheated oven. Let it bake for 40 minutes until the cheese has melted and turned golden brown with bubbles forming around it.
Allow some time for the casserole to rest before serving so that it sets properly.
If desired, garnish with chopped onions to add a touch of freshness and color.
Notes
To make sure that this Sour Cream Chicken Enchilada Casserole is completely gluten free opt for corn tortillas instead of flour tortillas. Corn tortillas are naturally free of gluten. Add an authentic texture to the dish. Additionally it’s important to ensure that all the ingredients used, such as soup and shredded cheese are clearly labeled as gluten free to prevent any cross contamination. By making these adjustments you can confidently relish in the flavors of this casserole without any concerns about gluten. Bon appétit!
- Prep Time: 15 MINUTES
- Cook Time: 40 MINUTES
