I saw a Chicken Sour Cream Enchilada Casserole recipe on TastyKitchen (best website EVER btw) I knew I had to try it. We are not big fans of corn tortillas so that was kinda iffy for me but meh. Gotta try something new right? The other thing I found a tad...interesting...is the cojita cheese. I have never heard of cojita cheese before in my life. Ever. I opened the package and that was kinda...interesting...to say the least. The smell, not so much. The taste, really salty. Honestly, it reminded me of a Mexican cheese version of Feta cheese. Really was NOT a fan at all. But the good thing is there isn't much in there so you really can't taste it. At least I didn't.
- 1 whole Chicken, Cooked And Diced
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 1 can (10.75 Oz. Can) Cream Of Chicken Soup
- 4 ounces, weight Can Green Chilies, Chopped
- ½ teaspoons Garlic Powder
- 8 ounces, weight Carton Sour Cream Light
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- ½ teaspoons Onion Powder
- 8 ounces, weight Package Of Corn Tortillas
- Olive Oil
- 8 ounces, weight Mexican Mix Cheese, Shredded
- ¼ cups Cojita Cheese
Preparation InstructionsPreheat oven to 350ºF.
In large sauce pan over low/medium heat, add all ingredients except for the tortillas, olive oil, and cheeses.
Stir so that everything is mixed well.
While it’s warming up, heat the corn tortillas in a small amount of olive oil in small sauce pan over low heat.
Spray a casserole pan with cooking spray and tear each corn tortilla into 4-8 individual pieces.
Lay half of the tortillas on the bottom of the casserole dish and then layer with sauce and chicken and half of the cheese mixture.
Repeat layers, except keep the cheese off the very top layer.
Cook in the oven for 20 minutes and then top off with the last of the cheese and cook for an additional 5 minutes.
Let it cool for about 5 minutes and then serve.