Sour Cream Chicken Enchilada Casserole

I love this recipe! I have made some changes that make it easier for me on a weeknight: I put the chicken (sometimes I even use frozen-solid breasts or thighs) in a crockpot with the taco seasoning garlic powder onion powder chili powder chopped onion a little water in the morning. Then when I get home from work the
chicken is easily shredded and I add the other filling ingredients to the crock pot and stir it up. Then I just assemble per the directions. I also use green sauce instead of red. This way it only takes 15 min to get them in the oven and the meat tastes great from simmering all day in the spices.

This was incredible. everyone loved it! Oh and I realized when I got home from the store that I forgot cream of chicken soup. so I consulted the inter webs and ended up with a great recipe to remedy that exact problem: I put three tablespoons of butter in a small pan let it get nice and hot whisked into it one or one and a half
tablespoons of flour until it formed a nice roux. then I whisked in a half cup of chicken broth and a half cup of milk. and this made to my surprise. (except better) of campbells cream of chicken soup. It was so good that I can
honestly say I will quickly whip that together any time I find a recipe that calls for cream of chicken soup. These enchiladas were super super good. I LOVE enchiladas and these totally hit the spot and were exactly what you think of in your head when you say to yourself “man I’d love some enchiladas!”. GO FOR IT!

Ingredients :
4 cups diced cooked chicken
1 can cream of chicken soup
8 oz. (1 cup) sour cream
2/3 cup milk
1 (4 oz.) can diced green chiles
2 Tbsp. dried minced onion
1 tsp. garlic powder
pepper to taste
12 corn tortillas
2-3 cups shredded sharp cheddar cheese

Directions :
Spray a 13×9 dish with cooking spray. Preheat oven to 350 degrees.In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.Line bottom of 13×9 with 6 tortillas. Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover. Sprinkle with 1/2 of the cheese. Repeat.Bake for 30 – 40 minutes or until hot and bubbly. Let stand 10 – 15 minutes before serving.

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