Creamy White Chicken Enchiladas Casserole

Creamy White Chicken Enchiladas Casserole

A comforting casserole with tender chicken, soft corn tortillas, and a creamy sauce topped with gooey cheese.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
1 can cream of chicken soup (10 oz) Can be substituted with homemade cream of chicken.
1 cup sour cream
1 cup chicken broth
1 cup shredded cheese (cheddar or Monterey Jack) For best taste, use freshly shredded cheese.
10-12 pieces corn tortillas Tortillas should be flexible, warm them slightly if needed.
1 tsp garlic powder
1 tsp onion powder
to taste Salt and pepper Adjust according to preference.
Chopped green onions or cilantro for garnish Add just before serving.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a medium bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until smooth and set aside.
Take a corn tortilla, add a scoop of shredded chicken, and roll it up tightly. Repeat for all tortillas.
In a large baking dish, pour a small amount of the creamy sauce to coat the bottom. Arrange the rolled tortillas seam-side down in the dish. Pour the remaining sauce evenly over the top.
Sprinkle the shredded cheese over the casserole, ensuring every last inch is covered.

Baking

Transfer the casserole to the preheated oven and bake for 25-30 minutes, or until bubbly and golden.

Garnishing and Serving

Take it out of the oven, let it sit for a few minutes, and garnish with chopped green onions or cilantro before serving.

Notes

For an added spice kick, consider incorporating diced jalapeños into the filling or on top. Stores beautifully for up to 3 days in the fridge, and up to 2-3 months in the freezer.