Description
This White Chicken Enchilada Casserole is a creamy and flavorful twist on traditional enchiladas. Layers of shredded chicken, cheese, green chilies, and a tangy green sauce come together for a satisfying meal that’s easy to make and perfect for a family dinner.
Ingredients
Scale
For the Casserole:
- 3 cups cooked shredded chicken
- 10 small flour tortillas, cut into strips
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (4-ounce) can diced green chilies
- 1 cup sour cream
For the Sauce:
- 1 (10-ounce) can green enchilada sauce
- 1/2 cup chopped fresh cilantro
For the Sautéed Onion Mixture:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Sauté the Onion Mixture: In a skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until soft, about 3-4 minutes.
- Prepare the Chicken Mixture: In a large bowl, combine the cooked shredded chicken, sautéed onion and garlic, diced green chilies, sour cream, and half of the shredded cheeses. Season with salt and pepper.
- Assemble the Casserole: Spread a thin layer of green enchilada sauce in a greased 9×13-inch baking dish. Layer half of the tortilla strips, then half of the chicken mixture. Repeat with remaining tortilla strips and chicken mixture. Pour remaining sauce over the top and sprinkle with cheese.
- Bake: Bake uncovered for 25-30 minutes until bubbly and golden.
- Serve: Garnish with fresh cilantro before serving.
Notes
- Use rotisserie chicken for convenience.
- Add sliced jalapeños for extra heat.
- Serve with lime wedges and sour cream on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
