Description
A creamy and flavorful white chicken enchilada casserole.
Ingredients
Scale
- 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