Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray.
- In a large bowl, mix together the shredded chicken, red enchilada sauce, green enchilada sauce, sour cream, green chilies, black beans, corn, cumin, garlic powder, salt, and black pepper until well combined.
- Layer the bottom of the prepared baking dish with a few spoonfuls of the chicken mixture.
- Place a layer of corn tortillas over the chicken mixture, tearing them as needed to cover the bottom of the dish.
- Spoon about one-third of the remaining chicken mixture over the tortillas, spreading it out evenly.
- Sprinkle a third of the shredded cheese over the chicken mixture.
- Repeat the layers of tortillas, chicken mixture, and cheese two more times, ending with a final layer of cheese on top.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
- Serve the Sour Cream Chicken Enchilada Casserole hot, topped with your favorite toppings such as chopped cilantro, sliced green onions, diced tomatoes, sliced olives, and additional sour cream if desired.
Enjoy your delicious Sour Cream Chicken Enchilada Casserole!
