Chicken Enchilada Sour Cream Casserole

Submitted by AprilShowers

"A friend of mine made this for us when we came over for dinner a few months ago and I insisted she send me the recipe because it was SO good! She finally did and I had to post on here for others to enjoy too! Goes great with fresh corn on the cob and watermelon for dessert!"

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 1 casserole
• Serves: 6-8

ingredients

• 8 boneless skinless chicken breasts
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 cups chicken broth
• 2 cups grated monterey jack cheese
• 8 ounces sour cream
• 1 (4 ounce) can green chilies
• 4 flour tortillas, torn in small pieces

directions

1. Cook chicken breasts and tear into small pieces.
2. Preheat oven to 350°F.
3. Combine cream soups, broth & cheese in a medium sauce pan; Cook & stir until cheese is melted.
4. Add sour cream and green chiles.
5. Layer tortillas, chicken and sauce in 11x13 glass baking dish 2 or 3 times.
6. Bake for approximately 30 minutes or until bubbly.

Reviews

[NovaM]

Very tasty and quick to make. Mine turned out a little runny, though,. Next time I think I will add some cornflour to the soups before adding them to the casserole. Otherwise it went down well