Creamy Sour Cream Chicken Enchilada Casserole RecipeThis easy, creamy, green chile sour cream chicken enchilada casserole recipe is a short cut to the long version!! Tastes wonderful, and won't take you all night in the kitchen. Serve it to your friends at your next get together and I promise they'll never know that you didn't slave away making the enchiladas! You need: * 1 box chicken taquitos (from the freezer section) * 12 oz. sour cream * 1 small can of chopped green chilies (2 if you love more flavor like me) * 1 can cream of mushroom soup * 1 can cream of chicken soup * Mexican blend shredded cheese (or whatever you have handy) Instructions: 1. Preheat oven to 375 2. Take a 9 X 13 pan and line the bottom with chicken taquitos, if you just have a few left in the box, go ahead and add those in too. 3. In a bowl combine soups, sour cream and chilies. Spread the mixture all over the taquitos throughout the pan. 4. Bake in oven for 30-35 minutes, sprinkle top with cheese and return to oven for 10-15 minutes or until cheese is all bubbly and hot. These are an awesome shortcut to a delicious meal! I know you'll love this taquitos enchilada casserole recipe so much that you will return to it again and again. *Note* This could easily be made with beef taquitos too. Try them both and see what your family likes best. *2nd Note* Sam's Club sells huge boxes of taquitos making it more affordable Thanks to my sister Tara for this fantastically easy recipe!
Top of Chicken Enchilada Casserole Recipe
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