Sour Cream Chicken Enchilada Casserole

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 cups shredded cooked chicken
• 3 cups enchilada sauce
• 1/4 cup sour cream
• 1 cup shredded Mexican cheese blend
• 6-8 corn tortillas, cut into strips

Directions

1. Preheat oven to 350 degrees F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Stir in chili powder, cumin, and oregano and cook for 1 minute more.
4. Add chicken and enchilada sauce to the skillet and cook for 5 minutes.
5. Stir in sour cream and remove from heat.
6. Spread a layer of tortilla strips in the bottom of a 9x13-inch baking dish.
7. Pour half of the chicken mixture over the tortilla strips and spread evenly.
8. Top with half of the cheese.
9. Repeat with another layer of tortilla strips, the remaining chicken mixture, and the remaining cheese.
10. Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.
11. Let cool for 10 minutes before serving.

Interesting Facts

• Enchilada sauce is typically made with chili peppers, garlic, onions, and spices.
• This casserole can be made ahead of time and refrigerated until ready to bake.
• You can use store-bought or homemade enchilada sauce for this recipe.