Description
White Chicken Enchilada Casserole is a comforting dish that perfectly balances creamy textures and bold flavors in a hearty casserole.
Ingredients
Scale
- 2 cups shredded chicken
- 8 flour tortillas
- 1 can (4 oz) diced green chiles
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheese (Monterey Jack or Mexican blend)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 cup corn kernels (optional)
- Fresh cilantro for garnish
Instructions
- Begin by preheating your oven to 375°F (190°C). While your oven is heating up, take a moment to lightly grease your 9×13-inch baking dish, ensuring an easy release for your finished casserole.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, diced green chiles, garlic powder, onion powder, and ground cumin. Whisk these ingredients together until smooth and fully incorporated. This will be the flavorful base for your casserole.
- In another bowl, combine your shredded chicken, corn (if you’re using it), half of the shredded cheese, and one-third of your prepared sauce. Stir well until all the ingredients are evenly mixed. This step ensures that every bite has a hearty mix of chicken and cheese.
- Take a flour tortilla and spoon a generous amount of the chicken filling into the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and chicken filling.
- Once all your tortillas are snugly placed in the baking dish, pour the remaining sauce evenly over the top. Make sure to spread it gently with a spatula so that every tortilla gets a nice coating of the creamy mixture.
- Finish off your casserole by sprinkling the remaining shredded cheese on top. This will create the perfect cheesy crust as it bakes.
- Cover the baking dish with foil and place it in the preheated oven. Bake for 20 minutes. After that, carefully remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
- Once your White Chicken Enchilada Casserole is done baking, let it rest for about 5-10 minutes before serving. Top with fresh cilantro for a burst of color and an extra layer of flavor.
Notes
This casserole can be prepared ahead of time and stored in the refrigerator until you’re ready to bake it. When shredding chicken, consider using a rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 680 mg
- Protein: 25 g