Sour Cream Chicken Enchiladas |
| Name: |
Samantha Cain |
| Base: |
Aviano AB, Italy |
| Recipe: |
12 corn tortillas
1 lb (more if you like) sharp cheddar cheese, grated
1 pint sour cream
2 cans cream of mushroom soup
1/2 diced yellow onion
1 small can diced green chilies (no need to drain)
1/4 tsp oregano
2 fully cooked chicken breast, shredded (more if you want it meaty)
Mix all ingredients except tortillas and cheese in large bowl.
Spray a 9x11 pan with cooking spray and put just a little soup mixture on the bottom so the tortillas don't stick. Then put a layer of tortillas across the bottom. Put on a layer of soup mixture then put a layer of cheese. Repeat this process three times - 9 layers total, 3 of each (your top layer should be cheese).
Cover with foil until the last 5 minutes, unless you want the top browned more, then remove when you think is best.
Bake at 350 for 35-40 minutes.
Let cool 5-10 minutes before cutting to let it stand and thicken.
*If the casserole has been pre-assembled and in the refrigerator before cooking, it takes close to an hour to get hot all the way through.
*Serve with refried beans and Mexican Rice and enjoy! |
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