Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chicken Enchilada Casserole

  • Author: Avery
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Omnivore

Description

This White Chicken Enchilada Casserole is everything you love about creamy chicken enchiladas, layered into one easy, cheesy bake. Tender shredded chicken, tangy sour cream, and green enchilada sauce melt together under a golden blanket of Monterey Jack and cheddar. It’s cozy, crowd-pleasing comfort food with minimal fuss.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie works great)
  • 1 can (10 oz / 284 g) cream of chicken soup
  • 1 cup sour cream
  • 1 cup green enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 corn tortillas
  • 1/2 cup diced green onions
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish and set aside.
  2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, green enchilada sauce, garlic powder, cumin, salt, and pepper.
  3. Stir until the mixture is smooth and the chicken is evenly coated in the creamy sauce.
  4. Spread a thin layer of the chicken mixture over the bottom of the prepared baking dish.
  5. Layer 4 corn tortillas over the sauce, tearing them as needed to cover the surface in a mostly even layer.
  6. Spoon and spread half of the remaining chicken mixture over the tortillas.
  7. Sprinkle with half of the Monterey Jack cheese and half of the cheddar cheese.
  8. Repeat the layers with the remaining 4 tortillas and the rest of the chicken mixture, then top with the remaining Monterey Jack and cheddar cheeses.
  9. Sprinkle the diced green onions evenly over the top of the casserole.
  10. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
  11. Remove the foil and bake for an additional 10–15 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  12. Let the casserole cool for 5–10 minutes to set slightly.
  13. Garnish with chopped fresh cilantro, if using, then slice or scoop into portions and serve warm.

Notes

  • Use rotisserie chicken or leftover cooked chicken to save time; dark and white meat both work well in this recipe.
  • Taste the sauce mixture before layering and adjust the salt and pepper to your liking, as different brands of soup and enchilada sauce vary in seasoning.
  • If you prefer softer tortillas, lightly warm them in the microwave wrapped in a damp paper towel before layering to prevent cracking.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Casserole, Main Course
  • Method: Baking
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1/6 of casserole
  • Calories: 350 kcal (approximate)
  • Sugar: 3 g (approximate)
  • Sodium: 850 mg (approximate, varies by soup and sauce)
  • Fat: 22 g (approximate)
  • Saturated Fat: 11 g (approximate)
  • Unsaturated Fat: 9 g (approximate)
  • Trans Fat: 0 g (approximate)
  • Carbohydrates: 18 g (approximate)
  • Fiber: 2 g (approximate)
  • Protein: 22 g (approximate)
  • Cholesterol: 95 mg (approximate)

Keywords: white chicken enchilada casserole, creamy chicken enchiladas, green enchilada sauce bake, easy chicken casserole, cheesy chicken bake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://averyrecipes.com/white-chicken-enchilada-casserole/