Savor this creamy white chicken enchilada casserole, perfect for a quick dinner. Easy to make and packed with flavor! Enjoy your family meal tonight!
Ingredients
Scale
2 cups of cooked chicken, shredded
2 cups of white cheese (like Monterey Jack or Pepper Jack), shredded
1 can (10 oz) of cream of chicken soup
1 cup of sour cream
1 cup of chicken broth
1 can (4 oz) of diced green chilies
8–10 flour tortillas, cut into strips
1 teaspoon of garlic powder
1 teaspoon of onion powder
Salt and pepper, to taste
Fresh cilantro for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, diced green chilies, garlic powder, onion powder, and a pinch of salt and pepper. Stir well.
Gently fold in the shredded chicken into the sauce mixture.
In a greased baking dish (9×13), layer about one-third of the tortillas at the bottom. Top with one-third of the chicken mixture and sprinkle with cheese.
Continue layering—tortillas, chicken mixture, cheese—until all ingredients are used, finishing with a layer of cheese on top.
Place the casserole in the preheated oven and bake for about 30-35 minutes, until bubbly and golden.
Let it sit for 5-10 minutes before slicing. Garnish with fresh cilantro and enjoy!
Notes
A comforting White Chicken Enchilada Casserole that’s easy to prepare and full of cheesy goodness. Perfect for weeknight dinners or family gatherings.
