Cheesy Chicken Enchilada Casserole

This isn’t the healthiest meal on our menu plan for sure. The kids absolutely love it so I have to make it every once in a while. I can’t remember where the recipe originated from but I have adapted it to suit our tastes.

Here is how you make it:

Preheat the oven to 350 degrees.

Pull all of the chicken from the bone and roughly chop it.

In a bowl mix 1/2 of the container of sour cream, 4 cups of shredded cheese, 1 can of cream of chicken soup and 1 finely diced onion.

To assemble the enchiladas start with a tortilla and spread 2 tbs of refried bean on top.

Next spread 2 tbs of the sour cream mixture on top of the beans.

Last of all place about 3 tbs of chicken on top of the sour cream mixture.

Roll it up and place it in a 9×13 inch baking dish.

Once you have a full dish pour over a can of red enchilada sauce.

Bake for 35 minutes or until hot and bubbly all the way through.

This is great with my Mexican Rice Recipe!

Enjoy!