Sunday, August 21, 2011

Sour Cream Chicken Enchilada Casserole

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Got this recipe earlier in the year for my son's Cinco de Mayo food bash @ school.  Made another pan for dinner to test with my family.  Previous to this recipe, I vowed that I would NEVER make Sour Cream Chicken Enchiladas again!  But, this recipe has changed my mind!  It is a family favorite.

Sour Cream Chicken Enchilada Casserole
(Modified from original recipe, Chicken Enchilada Casserole)

1 cup plain homemade yogurt
2 cups cream of chicken soup (homemade)
1/3 cup chopped green chilies
2 cups diced grilled chicken
10 flour homemade tortillas
2 cups shredded cheese
sour cream

Preheat oven to 350.  Combine plain yogurt, cream of chicken soup, green chilies, 1 cup shredded cheese, & grilled chicken in a bowl.  Spray a 9x13 pan with a nonstick spray, spoon some sauce into the bottom of pan, layer with flour tortillas & sauce, until sauce is gone.  Finish w/ sauce on top.  Top w/ the remaining shredded cheese.  Cover & bake for 30-45 minutes, or until bubbly.  (To prevent cheese from sticking to aluminum foil, spray with Pam.)  Garnish w/ sour cream.

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