Description
A creamy and flavorful white chicken enchilada casserole with layers of chicken, cheese, and a rich sauce.
Ingredients
Scale
- 3 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 chiles
- 8 corn tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, green chiles, garlic powder, onion powder, salt, and pepper.
- In a 9×13-inch baking dish, spread a layer of the chicken mixture.
- Place four corn tortillas over the chicken mixture.
- Add another layer of the chicken mixture and sprinkle with half of the Monterey Jack and cheddar cheese.
- Repeat the layering with the remaining tortillas and chicken mixture.
- Top with the remaining cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a spicier version, add diced jalapeños to the chicken mixture.
- You can substitute the chicken with shredded turkey or a plant-based protein for variation.
- Garnish with chopped cilantro or green onions for a fresh touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: white chicken enchilada casserole, chicken casserole, Mexican casserole, enchilada recipe