Sour Cream Chicken Enchilada Casserole

• 12 Corn Tortillas
• 3/4 cups Picante Sauce
• 1 cup Water
• 2 pounds Boneless Skinless Chicken Breast, Chopped
• 1 ounce, weight Taco Seasoning
• 13 cups Chopped Green Chilies
• 1 stick Butter
• 2 Tablespoons Flour
• 1- 1/2 cup Milk
• 16 ounces, weight Sour Cream
• 2 cups Cheddar Or Mexican Cheese

1. Preheat oven to 375F.
2. Put the tortillas into a bowl.
3. Soak tortillas in 2 Tablespoons of picante sauce and 1 cup of water.
4. Cook chopped chicken breast in a skillet over medium heat until cooked thoroughly and browned.
5. Add taco seasoning, chopped chilies and remaining picante sauce.
6. Simmer for 5 minutes then remove from heat.
7. Melt butter in a medium saucepan on low heat.
8. Slowly add the flour, stirring constantly to keep smooth.
9. Cook for 1 minute and then gradually add milk.
10. Cook over medium heat until bubbly and thick (about 5 minutes) stirring constantly.
11. Remove from heat and add sour cream stirring until mixed completely.
12. Spread 6 corn tortillas in bottom of a 9 x 13 casserole dish.
13. Pour 1/2 of the sour cream sauce over the tortillas.
14. Add 1/2 of the meat.
15. Add 1 cup of cheese.
16. Repeat layers a second time.
17. Bake in the preheated oven for 30 minutes.
18. Cool for 5-10 minutes before serving.
19. Also tastes good served with chopped lettuce and tomatoes!

corn tortillas, picante sauce, water, chicken, green chilies, butter, flour, milk, cream, cheese

Taken from tastykitchen.com/recipes/main-courses/sour-cream-chicken-enchilada-casserole/ (may not work)