White Chicken Enchilada Casserole
A comforting casserole that layers tender chicken, creamy sauces, and gooey cheese, all wrapped in soft tortillas. Perfect for families and gatherings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups shredded chicken
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup broth (chicken or vegetable)
- 1 can green chilies
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 4 corn tortillas
- 1/2 cup Monterey Jack cheese (shredded)
- 1/2 cup cheddar cheese (shredded)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Combine shredded chicken, cream of chicken soup, sour cream, broth, green chilies, garlic powder, onion powder, salt, and pepper in a large mixing bowl.
- Grease a 9×13-inch baking dish with cooking spray.
- Spread a thin layer of the chicken mixture on the bottom of the dish.
- Place 4 corn tortillas over the mixture, overlapping if necessary.
- Spoon half of the remaining chicken mixture over the tortillas and sprinkle with 1/2 cup of Monterey Jack and cheddar cheese.
- Add another layer with the remaining tortillas and rest of the chicken mixture.
- Top with the remaining Monterey Jack and cheddar cheese.
- Bake for 25 minutes covered with foil, then remove the foil and bake for an additional 10-15 minutes until golden brown.
- Garnish with fresh cilantro and serve.
Notes
This dish can be assembled in advance for meal prep. Substitute rotisserie chicken to save time or Greek yogurt for sour cream for a lighter option.