Description
Creamy, cheesy, and layered with tender shredded chicken, this White Chicken Enchilada Casserole is an easy dinner idea that hits all the right notes. It’s a perfect comfort food recipe that works wonderfully for quick weeknight meals, easy potluck dishes, or family gatherings. This casserole transforms pantry staples like sour cream, cream of chicken soup, and tortillas into a hearty, satisfying dish everyone will love. The cheesy top, soft tortilla layers, and zesty green chiles create a flavor-packed experience that’s hard to beat.
Ingredients
3 cups cooked shredded chicken (rotisserie or leftover)
2 cups shredded Monterey Jack cheese
1 cup sour cream
1 (10 oz) can cream of chicken soup
1 (4 oz) can diced green chilies
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
8 small flour tortillas
Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
- In a bowl, mix sour cream, cream of chicken soup, green chilies, garlic powder, onion powder, salt, and pepper until smooth.
- Spread a thin layer of the sauce on the dish bottom.
- Layer 2 tortillas, 1/3 of the chicken, 1/4 sauce, and 1/4 cheese.
- Repeat the layers until ingredients are used, ending with sauce and cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10-15 minutes until golden and bubbly.
- Let rest for 5 minutes. Garnish with cilantro and serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner