Oh my goodness, if you haven’t tried my creamy and flavorful white chicken enchilada casserole yet, you are seriously missing out! This dish holds a special place in my heart because it always reminds me of cozy family dinners where laughter and good food come together. The first time I made it, I was just trying to whip up something quick, but then I discovered how delicious it was! The combination of tender shredded chicken, zesty green chilies, and that dreamy creamy sauce baked under a blanket of melted cheese is just pure comfort. Trust me, this white chicken enchilada casserole is going to become a staple in your home, just like it has in mine. It’s perfect for busy weeknights or when you want to impress guests with minimal effort!
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded Monterrey Jack cheese
- 1 cup diced green chilies
- 8 corn tortillas
- 1/2 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon cumin
How to Prepare White Chicken Enchilada Casserole
Preheat the Oven
First things first, you want to get your oven preheating to 350°F (175°C). This step is crucial because it ensures that your casserole cooks evenly and perfectly. Trust me, there’s nothing worse than a soggy casserole!
Mix the Ingredients
Now, grab a big mixing bowl and let’s get started! Combine 2 cups of cooked shredded chicken, 1 can (10 oz) of cream of chicken soup, 1 cup of sour cream, half of the 1 cup of shredded Monterrey Jack cheese, 1 cup of diced green chilies, 1/2 cup of chopped green onions, 1 teaspoon of garlic powder, and 1 teaspoon of cumin. Mix it all together until everything is nicely combined and creamy. The aroma will have your mouth watering!
Assemble the Layers
Next, let’s layer this goodness in a baking dish! Start by placing 4 corn tortillas on the bottom of the dish. Then, spread half of the chicken mixture over those tortillas. Repeat the process with another 4 tortillas and pour the remaining chicken mixture on top. It’s like building a delicious tower of flavor!
Bake the Casserole
Now, pop that beauty into the oven and let it bake for about 25-30 minutes, or until the cheese is all bubbly and slightly golden. Oh, the smell in your kitchen is going to be heavenly! Once it’s out of the oven, let it cool for about 5 minutes before serving. This little wait will help everything set up nicely and make serving a breeze!
Why You’ll Love This Recipe
- Quick prep time means you can whip it up in just 15 minutes!
- A creamy texture that’s utterly comforting and satisfying.
- Flavorful ingredients come together for a deliciously zesty experience.
- Perfect for busy weeknights or as a crowd-pleasing dish for gatherings.
- Leftovers (if there are any) taste even better the next day!
- Customizable—add jalapeños or swap chicken for turkey for a fun twist!
Tips for Success
Want to take your white chicken enchilada casserole to the next level? I’ve got some pro tips just for you! First off, if you’re a fan of spicy food, don’t hesitate to throw in some sliced jalapeños for an extra kick. They add a nice depth of flavor that really complements the creaminess. Also, if you’re looking for a healthier twist, feel free to swap out the chicken for turkey—it works beautifully and is just as delicious!
Another handy tip is to lightly toast your corn tortillas in a dry skillet before layering them. This little step helps them hold up better in the casserole and adds a lovely flavor. And don’t forget to sprinkle some extra cheese on top before baking for that ooey-gooey perfection! Trust me, these small adjustments will make a world of difference in your dish!
Nutritional Information
When it comes to comfort food, it’s always nice to know what you’re indulging in! Here’s a breakdown of the typical nutritional values per serving of my white chicken enchilada casserole. Keep in mind that these values are estimates, as ingredients can vary slightly depending on what you use:
- Calories: 320
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 650mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
This casserole is not only satisfying but also packs a good amount of protein, making it an excellent choice for a nourishing meal. Enjoy every cheesy, delicious bite without any guilt!
FAQ Section
Can I make this casserole ahead of time?
Absolutely! One of the best things about my white chicken enchilada casserole is that it’s perfect for making ahead. You can assemble the entire casserole a day in advance, just cover it tightly with plastic wrap or aluminum foil, and pop it in the fridge. When you’re ready to bake, just take it out, let it sit at room temperature for about 20 minutes, and then bake it as usual. This makes it a fantastic option for busy weeknights or meal prepping for the week!
What can I substitute for sour cream?
If you don’t have sour cream on hand or want to switch it up, you can use Greek yogurt as a great alternative! It adds a similar creaminess and tanginess, but with a bit more protein. You could also try crème fraîche for a richer flavor or even a dairy-free option like cashew cream if you’re looking for a vegan twist. Just keep in mind that each substitute will slightly change the overall taste, but they’ll all still be delicious!
How do I store leftovers?
Storing leftovers is super easy! Just transfer any uneaten casserole to an airtight container and refrigerate it. It’ll stay fresh for up to 3 days. When you’re ready to enjoy it again, simply reheat the casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until it’s heated through. You can also microwave individual portions, just be careful not to overheat it, or the tortillas can get a bit tough. Enjoy those second-day flavors—they’re often even better!
Print
White Chicken Enchilada Casserole: 5 Comfort Food Tips
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A creamy and flavorful white chicken enchilada casserole.
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded Monterrey Jack cheese
- 1 cup diced green chilies
- 8 corn tortillas
- 1/2 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon cumin
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix chicken, cream of chicken soup, sour cream, half the cheese, green chilies, green onions, garlic powder, and cumin.
- In a baking dish, layer 4 tortillas, then half the chicken mixture.
- Add another layer of 4 tortillas and the remaining chicken mixture on top.
- Sprinkle the remaining cheese on top.
- Bake for 25-30 minutes until cheese is bubbly.
- Let it cool for 5 minutes before serving.
Notes
- For extra flavor, add jalapeños.
- Can substitute chicken with turkey.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: white chicken enchilada casserole
