Sour Cream Chicken Enchilada Bake
Layers of flour tortillas, creamy green chile chicken, and Monterey Jack cheese baked until bubbly.
Equipment
- Baking dish 9 by 13 inches
- Large mixing bowl
- Spatula
- Instant read thermometer
Ingredients
Main Ingredients
- 2 cup shredded cooked chicken
- 1 can green enchilada sauce 10 ounce can
- 1 cup sour cream
- 1 can diced green chiles 4 ounce can
- 2 cup shredded Monterey Jack cheese divided
- 8 small flour tortillas 6 inch
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh cilantro for garnish
Instructions
Cooking
- Heat. Heat the oven to 350 F and grease a 9 by 13 inch dish.
- Mix. Stir the chicken, sauce, sour cream, chiles, and seasonings.
- Layer. Layer 4 tortillas, half the filling, and 1 cup cheese.
- Repeat. Add 4 tortillas, the remaining filling, and the last cup of cheese.
- Bake. Bake 25 to 30 minutes until the center reaches 165 F.
Notes
Substitutions: Use corn tortillas or red enchilada sauce.
Tips: Warm the tortillas before layering.
Storage: Refrigerate for 3 to 4 days or freeze for 2 months.
Nutrition is calculated for 6 servings.