Easy Sour Cream Chicken Enchilada Casserole

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Why You Will Love It

Simple Ingredients

1. Make the sour cream sauce and set it aside until it's ready to use.

2. Arrange the tortillas at the bottom of baking dish with nonstick cooking spray.

3. Place half of the shredded chicken on top of the tortillas.

4. Pour half the sour cream sauce over the chicken.

5. Sprinkle and spread half of the Monterey Jack cheese over the sauce. Then, repeat the process.

6. Top the casserole with the remaining Monterey Jack and Cheddar cheese. Cover and bake.

7. Bake until the cheese is melted and the filling is bubbly.

Recipe Tips

Enjoy!

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Easy Sour Cream Chicken Enchilada Casserole

Why You Will Love It

Everyone's favorite - This recipe makes large portion great for a large crowd! Prep Ahead - You can make this recipe ahead! Quick and Easy - Ready in just a few minutes!

Simple Ingredients

1. Make the sour cream sauce and set it aside until it's ready to use.

2. Arrange the tortillas at the bottom of baking dish with nonstick cooking spray.

3. Place half of the shredded chicken on top of the tortillas.

4. Pour half the sour cream sauce over the chicken.

5. Sprinkle and spread half of the Monterey Jack cheese over the sauce. Then, repeat the process.

6. Top the casserole with the remaining Monterey Jack and Cheddar cheese. Cover and bake.

7. Bake until the cheese is melted and the filling is bubbly.

Recipe Tips

– Make the casserole ahead and place it covered in the refrigerator for up to 2 days. – Store leftovers in an airtight container for up to 5 days. – Serve with chopped cilantro, green onions, diced avocado, chopped tomatoes, and sliced black onions.

Enjoy!

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