Easy Sour Cream Chicken Enchilada Casserole Recipe

5 from 1 vote

A delicious and easy homecooked casserole

Prep Time20

Active Time25

Total Time45

Course: Main Course

Cuisine: Mexican

Yield:

Calories: 1050cal

Author: Melissa

Cost: $15

2 cups shredded cooked chicken - I used a store-bought rotisserie
1 tsp. onion powder
½ tsp. garlic salt
½ tsp. cumin
2&1/2 cups Mexican Style Cheese - divided
10 medium tortilla shells 9-10 inches
10 oz. cream of celery soup
½ cup chicken broth
12 oz. sour cream
4 oz. mild green chillies (do not drain) - Change to "hot" chillies for a spicier enchilada

In a medium sized bowl - Mix chicken, spices and 1&1/2 cups of the cheese together
In a large bowl - mix the soup, chicken broth, sour cream and chillies
Grab a 9x13" pan and spread half of the soup mixture over the bottom
Microwave the tortilla shells for 2 minutes
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 at 350 degrees for about 25 minutes or until the cheese is melted and golden

nutrition facts are only an estimate