SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Sour Cream Chicken Enchilada Casserole image

My mom made this when I was growing up. Cook time does not include boiling chicken. Can also use a store bought rotisserie chicken cut into bite-size pieces.

Provided by AZPARZYCH

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 chicken breasts
10 ounces cream of chicken soup
1 cup sour cream
6 ounces mild green chilies
8 -12 ounces shredded monterey jack cheese
6 ounces black olives (optional)
6 -8 flour tortillas (depends on size)

Steps:

Boil chicken, cool and shred into bite-size pieces.
Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
Cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
Spoon 1/3 mixture on top of tortillas
Top with 2-3 oz shredded cheese (enough to cover chicken mixture).
Repeat tortilla, chicken filling and cheese layers two times
Bake at 350°F until cheese is melted and casserole is heated through; approximately 30-45 minutes.
Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
*This can also be made with corn tortillas however they will be a little chewy*.

Nutrition Facts : Calories 490.5, Fat 31.5, SaturatedFat 15.4, Cholesterol 105.8, Sodium 1149.1, Carbohydrate 21.6, Fiber 1.3, Sugar 3.3, Protein 29.6