Description
This White Chicken Enchilada Casserole is a creamy, cheesy, and flavorful baked dish featuring shredded chicken wrapped in flour tortillas, smothered in a tangy white sauce made from sour cream, cream of chicken soup, and green chiles. Topped with melted Monterey Jack or Mexican blend cheese and a touch of cumin and garlic, this comforting casserole is perfect for an easy family dinner that yields six hearty servings.
Ingredients
Scale
Filling and Sauce
- 2 cups shredded chicken
- 1 can (4 oz) diced green chiles
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 cup corn kernels (optional)
Other Ingredients
- 8 flour tortillas
- 2 cups shredded cheese (Monterey Jack or Mexican blend)
- Fresh cilantro for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the Sauce: In a large bowl, combine the sour cream, cream of chicken soup, diced green chiles, garlic powder, onion powder, and ground cumin. Mix until the sauce is smooth and well blended.
- Prepare Filling Mixture: In a separate bowl, combine the shredded chicken, corn kernels if using, half of the shredded cheese, and one-third of the prepared sauce. Stir everything together evenly.
- Assemble Enchiladas: Spoon the chicken filling into each flour tortilla, roll each one tightly, and arrange them seam-side down in the prepared baking dish.
- Add Remaining Sauce: Pour the remaining two-thirds of the sauce evenly over the rolled tortillas, spreading it out completely to cover all the enchiladas.
- Top with Cheese: Sprinkle the remaining shredded cheese evenly across the top of the sauced tortillas.
- Bake the Casserole: Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the cheese on top is bubbly and golden brown.
- Rest and Garnish: Let the casserole rest for 5 to 10 minutes after baking. Garnish with chopped fresh cilantro before serving warm.
Notes
- If desired, substitute corn tortillas for a gluten-free option, ensuring to adjust cooking times as needed.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Add jalapeños to the filling for extra spice if preferred.
- For a lighter version, use reduced-fat sour cream and cheese.
