Sour Cream Chicken Enchilada Casserole

Trust me, we didn’t waste any time demolishing this when my mom made it during those busy day

Ingredients:

2 cups cooked chicken, shredded (you can use rotisserie chicken for convenience)

1 can (10 ounces) red enchilada sauce

1 can (4 ounces) diced green chilies, drained

1 cup sour cream

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

8 corn tortillas

2 cups shredded Mexican cheese blend

Optional toppings: chopped cilantro, diced tomatoes, sliced green onions, sliced olives

Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
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