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Delicious white chicken enchilada casserole topped with melted cheese and cilantro

White Chicken Enchilada Casserole

Savor the creamy goodness of White Chicken Enchilada Casserole, a rich and satisfying one-pan meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups shredded cooked chicken Use rotisserie chicken for quicker prep.
  • 1 can diced green chilies (10 oz)
  • 2 cups sour cream Can substitute with Greek yogurt or non-dairy alternatives.
  • 1 cup cream of chicken soup
  • 1 cup shredded cheese (cheddar or Monterey jack) Pepper jack can be used for a spicy flavor.
  • 8 pieces corn tortillas
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together shredded chicken, green chilies, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
Assembly
  1. In a greased 9x13 inch baking dish, layer 4 tortillas on the bottom.
  2. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheese.
  3. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
Baking
  1. Bake for 25-30 minutes or until cheese is bubbly and golden.
  2. Let it cool for a few minutes before serving.

Notes

Best served warm with a fresh side salad. Store in the fridge for about 3-4 days or freeze for up to 2 months. Reheat in the oven for the best taste and texture.