Sour Cream Chicken Enchilada Casserole and Mexican Salad Sour Cream Chicken Enchilada Casserole We all like Sour Cream and Chicken Enchilada Casserole and Mexican Salad. They're favorites! Kitchen shears make quick work of cutting the tortillas. 2 cans cream of chicken soup 1 can chopped green chilies 2 cups sour cream, OR 1 cup sour cream and 1 cup chunky salsa 2 c. cooked chicken 6 flour tortillas, torn into pieces (6-8 inch size) 2 cups Co-jack cheese, shredded Mix together first 4 ingredients. Cover bottom of pan with a thin layer of chicken and sauce mixture. Layer ingredients in casserole dish in this order: Top thin layer of sauce with ½ of the tortilla pieces. Spread ½ of remaining chicken and sauce mixture over tortilla pieces. Sprinkle with ½ of cheese. Repeat layers. Bake at 350 degrees until hot and bubbly - usually about 20 minutes.
Recipes and Ramblings from a Southern Cook