Description
This White Chicken Enchilada Casserole is a delicious twist on classic enchiladas, featuring layers of tender shredded chicken, creamy Monterey Jack cheese, and a flavorful white enchilada sauce. It’s easy to make and perfect for a satisfying family dinner.
Ingredients
Scale
For the Chicken Filling:
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the White Enchilada Sauce:
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
Additional Ingredients:
- 10 small flour tortillas
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Prepare Chicken Filling: In a large bowl, mix shredded chicken, 1 cup of cheese, sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
- Make White Sauce: Whisk together cream of chicken soup and milk to make the white enchilada sauce.
- Layer Casserole: Spread some sauce in the baking dish, layer with tortillas, chicken mixture, sauce, and repeat. Top with remaining cheese.
- Bake: Cover and bake for 20 minutes, then uncover and bake for 10–15 minutes until bubbly.
- Serve: Let rest before serving. Garnish with cilantro if desired.
Notes
- For extra flavor, use rotisserie chicken and add cumin or lime juice to the sauce.
- Use corn tortillas for a gluten-free option; check all ingredients for gluten content.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
