Kid Friendly Sour Cream Chicken Enchilada Casserole Food

FAMILY FAVORITE CHICKEN SOUR CREAM ENCHILADAS (CASSEROLE)

Steps:

• Preheat oven to 350 degrees F.
• To make sauce, combine soup (not diluted), chicken, green chiles, green onions & salt in a medium saucepan; heat through.
• Remove from heat and stir in the sour cream and cheese; mix well.
• In a medium to large skillet, heat several tablespoons of vegetable oil on medium heat.
• Dip a tortilla into the hot oil to soften. Remove tortilla to a plate. Spread @ 2 heaping tablespoons sauce across center of tortilla, and roll up.
• Place seam side down in a greased 9 x 13-inch glass baking dish.
• Continue with rest of tortillas, adding additional oil to the skillet as necessary.
• Spread the remaining sauce over the top of the casserole. Sprinkle with additional cheese, if desired. Sliced black olives are good, too.
• Bake uncovered in a 350 degree F oven for 25 minutes, until hot and bubbly .
• Makes 4 to 6 servings. Good with a side of refried beans and some fresh guacamole or avocado slices.
• ENJOY!

KID FRIENDLY SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Boil chicken and de-bone. Shred chicken and place in pan. Add onion, sour cream, cream of chicken soup and tomatoes. Stir together. Add chili powder and cumin to taste.
• In casserole dish, tear tortillas into 4 pieces and place on bottom of pan. Layer chicken mixture, covering all tortillas and then add layer of shredded cheese. Repeat process until casserole dish is full.
• Place in a 350°F oven for 30 minutes or until cheese is bubbling.

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Boil chicken, cool and shred into bite-size pieces.
• Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
• Cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
• Spoon 1/3 mixture on top of tortillas
• Top with 2-3 oz shredded cheese (enough to cover chicken mixture).
• Repeat tortilla, chicken filling and cheese layers two times
• Bake at 350°F until cheese is melted and casserole is heated through; approximately 30-45 minutes.
• Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
• *This can also be made with corn tortillas however they will be a little chewy*.

KID FRIENDLY ENCHILADA

Steps:

• boil chicken and spices in water until cooked.
• when cool, chop chicken and mix with sour cream and half the cheddar-jack mix (shredded cheese).
• put the chicken broth in a smaller ramekin (I used a 7" x 3").
• place a tortilla on the bottom, you can slice it to fit better.
• add chicken mixture.
• add another tortilla on top.
• top with remaining cheese.
• cook at 350, covered if you prefer, for 20-30 minutes until interior is 160f.
• let cool and serve.

CHICKEN SOUR CREAM ENCHILADA CASSEROLE

Steps:

• Heat oven to 350 degrees. In a blender, combine soups and sour cream plus 1/2 Celsius of the cheese. Pour soup mixture into a sauce pan and heat through. Ladle a small amount of the soup mixture into a 9 x 13 inches pan. Add a layer of 6 corn tortillas, spread out to cover the bottom of the pan. Next add a layer of 1/3 of the chicken. Then add a layer of 1/3 of the cheese. Then add a layer of 1/3 of the soup mixture. Then sprinkle with 1/3 of the green chilis. Repeat layers twice. Top with olives and green onions and any remaining cheese. Bake at 350 degrees for 30 minutes or until hot and bubbly and the cheese is melted. Let set 15 minutes or more and serve.