Description
This White Chicken Enchilada Casserole is a comforting and flavorful Mexican-American dish that’s perfect for a family dinner. Layers of tender shredded chicken, creamy sauce, and gooey cheese baked to perfection!
Ingredients
Scale
For the casserole:
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 (10 oz) can mild green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 8 small flour tortillas
For garnish:
- Chopped fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Mix the sauce: In a medium bowl, combine sour cream, green enchilada sauce, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper.
- Layer the casserole: Spread some sauce on the bottom of the baking dish. Layer tortillas, chicken, cheese, and sauce. Repeat layers and finish with cheese and sauce on top.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10-15 minutes until bubbly and golden.
- Rest and garnish: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro if desired.
Notes
- You can use rotisserie chicken to save time.
- Add sautéed onions or spinach for extra flavor and nutrients.
- For a spicier kick, use medium or hot green chiles.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 460
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 105 mg
