Description
A delicious and creamy White Chicken Enchilada Casserole that is easy to prepare and perfect for family dinners.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can (4 oz) diced green chilies, drained
- 8 corn tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh cilantro (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, garlic powder, onion powder, cumin, salt, and black pepper. Mix until well combined.
- In a 9×13 inch baking dish, spread a thin layer of the chicken mixture on the bottom.
- Layer 4 corn tortillas over the chicken mixture, slightly overlapping them.
- Spread half of the remaining chicken mixture over the tortillas, then sprinkle with half of the Monterey Jack and cheddar cheese.
- Repeat the layering process with the remaining tortillas, chicken mixture, and cheeses.
- Top the casserole with the diced green chilies and any leftover cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for 5-10 minutes before serving. Garnish with fresh cilantro if desired.
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture or top the casserole with sliced olives.
- You can also substitute the chicken with shredded rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg