Sour Cream Chicken Enchilada Casserole 

An old-fashioned recipe for a creamy chicken enchilada casserole with a creamy sour cream sauce made with cream of celery soup, chicken broth, and green chiles.

– shredded cooked chicken  – onion powder –  garlic salt –  cumin –  Mexican Style Cheese  –  tortilla shells  –  cream of celery soup –  chicken broth –  sour cream –  mild green chillies


– In a medium sized bowl – Mix chicken, spices and the cheese together – In a large bowl – mix the soup, chicken broth, sour cream and chillies – Grab a pan and spread half of the soup mixture over the bottom – Microwave the tortilla shells

– Divide the chicken mixture up, placing some in each tortilla shell – Roll the shell up and place – seam side down into the soup mixture on the bottom of the pan – Continue until all of the tortilla shells have been placed over the soup mixture

– Top the enchiladas with the rest of the soup mixture – Top the soup mixture with the rest of the cheese – Bake

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