Sour Cream Chicken Enchilada Casserole

Prep time: 15 min

Cook time: 30 min

Servings: 8

Yield: 8 servings

Description

This sour cream chicken enchilada casserole is layered with tortilla chips underneath a creamy chicken layer, topped with shredded cheese, and baked into a nacho-inspired meal.

Ingredients

• cooking spray (such as Pam®)

• 2/3 (14 1/2 ounce) package tortilla chips (such as Tostidos®), crushed

• 12 ounces cooked chicken breast strips (such as Louis Rich® Grilled Chicken Breast Strips), chopped

• 1 (10 3/4 ounce) can cream of chicken soup

• 1 pint sour cream

• 1 (4 ounce) can diced green chile peppers

• 2 cups shredded Colby-Jack cheese

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

2 Layer tortilla chips in the bottom of the prepared baking dish.

3 Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.

4 Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.