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Creamy White Chicken Enchiladas Casserole

A delightful casserole featuring layers of soft corn tortillas, shredded chicken, and a creamy sauce, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Ensure it is fully cooked.
  • 10 small corn tortillas Warm before layering.
  • 1 can (10 oz) cream of chicken soup Use Halal-friendly alternative if necessary.
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese For topping.
  • 1 cup green onions, chopped For topping.
  • 1 cup chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and season with salt and pepper. Mix until smooth.
  3. In a 9x13 inch baking dish, spread a thin layer of the sauce on the bottom, then add a layer of corn tortillas. Tear tortillas as needed to cover the base.
  4. Sprinkle half of the shredded chicken over the tortillas, followed by some of the creamy sauce. Repeat the layering process until all chicken and tortillas are used, finishing with the creamy sauce on top.
  5. Finish with shredded Monterey Jack cheese and green onions sprinkled over the top.
Baking
  1. Cover the baking dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  3. Once out of the oven, let it cool for a few minutes before serving.

Notes

For a vegetarian version, swap the chicken for a mix of black beans and bell peppers, ensuring the cream of chicken soup is Halal-friendly. Make this casserole ahead of time and refrigerate before baking for best flavor melding. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2 months.