Sour Cream Chicken Enchilada Casserole
4 cups diced cooked chicken
1 can cream of chicken soup
8 oz. (1 cup) sour cream
2/3 cup milk
1 (4 oz.) can diced green chiles
2 Tbsp. dried minced onion
1 tsp. garlic powder
pepper to taste
12 corn tortillas
2-3 cups shredded sharp cheddar cheese
Spray a 13×9 dish with cooking spray. Preheat oven to 350 degrees.
In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.
Line bottom of 13×9 with 6 tortillas.
Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover.
Sprinkle with 1/2 of the cheese. Repeat.
Bake for 30 – 40 minutes or until hot and bubbly.
Let stand 10 – 15 minutes before serving.