Description

Looking for a comforting, crowd-pleasing dish that’s perfect for weeknights and potlucks alike? This White Chicken Enchilada Casserole delivers creamy layers of shredded chicken, tender tortillas, and a rich white sauce baked to bubbly perfection. It’s an easy dinner idea that skips the hassle of rolling individual enchiladas and goes straight for the flavor. Whether you’re after a quick family meal, a make-ahead freezer recipe, or just new dinner ideas to break the routine, this cheesy, satisfying casserole hits all the right notes. You’ll love the creamy texture, mild green chile kick, and how easy it is to make. It’s the kind of meal that turns into a comfort food classic after just one bite.

Ingredients

Scale

3 cups cooked shredded chicken (rotisserie works great)
8 large flour tortillas
1 (4 oz) can diced green chilies
1 cup sour cream
1 (10.5 oz) can cream of chicken soup
1/2 tsp garlic powder
1/2 tsp onion powder
3 cups shredded Monterey Jack cheese
Salt and pepper to taste
Fresh chopped cilantro for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a bowl, mix together sour cream, cream of chicken soup, green chilies, garlic powder, onion powder, salt, and pepper. Reserve 3/4 cup of this sauce.
In a separate bowl, combine shredded chicken with 1 cup of the sauce and 1/2 cup shredded cheese.
Place a layer of tortillas (cut as needed to fit) in the bottom of the baking dish.
Spread a portion of the chicken mixture over the tortillas, then a bit of sauce, and a layer of cheese.
Repeat layers: tortillas, chicken, sauce, cheese. Finish with a final tortilla layer.
Pour the reserved sauce on top and cover with remaining cheese.
Cover with foil and bake for 25 minutes. Uncover and bake an additional 10-15 minutes, until bubbly and golden.
Let rest 10 minutes before serving. Garnish with fresh cilantro if desired.