Sour Cream Chicken Enchilada Casserole Happy Homeschool Nest

sour Cream Chicken Enchilada Casserole Happy Homeschool Nest
sour Cream Chicken Enchilada Casserole Happy Homeschool Nest

Sour Cream Chicken Enchilada Casserole Happy Homeschool Nest How to make sour cream chicken enchilada casserole. first step: preheat the oven to 350*. spray the bottom of a 9 x 13 baking dish with non stick spray. second step: layer 6 tortillas at the bottom of the baking dish. in a mixing bowl, combine the following: soup mix, milk, sour cream, canned green chilis, salt and pepper, garlic and onion powder. Preheat the oven to 350*. second step: using a 9×9 baking pan, lightly spray with cooking oil. lay down 6 corn tortillas as the bottom layer. third step: in a mixing bowl mix the condensed cream of chicken soup, the sour cream, green chilis, milk, onion powder, salt, pepper and garlic powder. combine well.

Creamy chicken enchilada casserole happy homeschool nest
Creamy chicken enchilada casserole happy homeschool nest

Creamy Chicken Enchilada Casserole Happy Homeschool Nest 10 corn tortillas, (you can use flour tortillas if you prefer) how to make sour cream enchiladas. first step: preheat your oven to 400*. mix the chicken, salt and pepper, and the sour cream in a mixing bowl. a) b) second step: place a good spoonful into the center of each tortilla and then roll up for the enchilada. Melt the butter in a medium saucepan over medium heat, then stir in the flour. cook for 1 minute, stirring continuously. add the minced garlic and cook for an additional 30 seconds. ¼ cup butter, ¼ cup all purpose flour, 2 cloves garlic, minced. slowly stir in the chicken broth and bring to a boil. Instructions. preheat oven to 350°f and grease a 9×13" baking dish. make the sour cream sauce by mixing sour cream, cream of chicken soup, milk, chilis, and all spices in a mixing bowl. stir well to combine. to assemble the casserole, start by layering the bottom of the baking dish with six corn tortillas. Spread ¼ cup of enchilada sauce in the bottom of a greased 2 quart baking dish. set aside. stir together shredded chicken, chopped green chiles, ½ cup of the enchilada sauce, all of the sour cream, and ½ cup of the cheese. place tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom.

Comments are closed.