Sour Cream Chicken Enchilada Casserole

Ingredients:

3 cups cooked chicken, shredded (rotisserie works great)

10 small flour or corn tortillas, cut into quarters or strips

2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

1 can (10.5 oz) cream of chicken soup

1 cup sour crea

1 can (4 oz) diced green chile

1/2 cup salsa or enchilada sauce (optional, for added flavor)

1/2 tsp garlic powder

1/2 tsp onion powder

Salt & pepper to taste

Fresh cilantro (optional, for garnish)

Instructions:

Preheat oven to 350°F (175°C).

In a large bowl, mix together:

Sour cream

Cream of chicken soup

Green chiles

Garlic & onion powde

(Optional) Salsa or enchilada sauce

Add shredded chicken to the mixture. Stir until everything is coated.

In a 9×13 baking dish, layer as follows:

A small amount of the sauce mixture (to prevent sticking)

Tortilla pieces

Chicken/sauce mixture

Sprinkle of cheese

Repeat layers until all ingredients are used, finishing with a layer of cheese on top.

Cover with foil and bake for 25 minutes.

Uncover and bake for an additional 10-15 minutes, until bubbly and slightly golden.

Garnish with cilantro, green onions, or sliced olives (optional).

Let cool for 5–10 minutes before serving.

Optional Add-Ins:

Black beans or corn

Sautéed onions or peppers

Jalapeños for spic