White Chicken Enchilada Casserole
A creamy and comforting blend of flavors, this white chicken enchilada casserole is a family favorite that's easy to prepare and perfect for weeknight dinners.
Ingredients
Main Ingredients
- 3 cups Cooked Chicken, shredded or diced This is the main protein.
- 8 oz Cream of Chicken Soup Adds a rich and creamy base.
- 1 cup Sour Cream For extra creaminess and tang.
- 2 cups Shredded Cheese, Monterey Jack or Cheddar Gives a delightful melt.
- 1 can Green Chiles For a hint of spice and flavor.
- 12 pieces Tortillas, flour or corn Depending on preference.
Seasonings
- 1 teaspoon Cumin Enhances the taste.
- 1 teaspoon Garlic Powder Enhances the taste.
- 1 teaspoon Onion Powder Enhances the taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine cream of chicken soup, sour cream, and a bit of water or chicken broth to thin it out slightly.
- Add green chiles and your favorite seasonings. Stir well to combine.
Layering
- In a greased 9x13-inch baking dish, start layering by spreading a thin layer of the sauce at the bottom.
- Place tortillas to cover the bottom.
- Add a layer of shredded chicken and then coat it with a portion of the sauce.
- Sprinkle a generous amount of cheese over the chicken.
Baking
- Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
- Cover the dish with foil and bake in your preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Notes
This casserole can be stored in the refrigerator for up to 3-4 days. Reheat in the microwave or oven. For a kick, add diced jalapeños or your favorite hot sauce. To make it vegetarian, swap the chicken for beans and add more vegetables.