Sour Cream Chicken Enchilada Casserole

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• cooking spray (such as Pam®)
• 2/3 (14.5 ounce) package tortilla chips (such as Tostidos®), crushed
• 12 ounces cooked chicken breast strips (such as Louis Rich® Grilled Chicken Breast Strips), chopped
• 1 (10.75 ounce) can cream of chicken soup
• 1 pint sour cream
• 1 (4 ounce) can diced green chile peppers
• 2 cups shredded Colby-Jack cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C). Lightly coat a 9x13-inch baking dish with cooking spray.

2. Crush the tortilla chips in a bag or bowl until fine crumbs form. Spread half of the crumbs evenly in the bottom of the dish.

3. In a large bowl, stir together the cream of chicken soup, sour cream and diced green chiles until smooth.

4. Fold the chopped cooked chicken breast strips into the sour cream mixture until evenly coated.

5. Spoon the chicken mixture over the crushed chips and spread it level. Sprinkle half of the Colby-Jack cheese over the top.

6. Scatter the remaining crushed chips over the cheese, then sprinkle with the rest of the cheese.

7. Bake uncovered for about 30 minutes, until the casserole is bubbling around the edges, the chicken is heated through to 165°F (74°C) and the cheese has melted.

8. Let the casserole rest for 5 minutes before serving.