White Chicken Enchilada Casserole
This White Chicken Enchilada Casserole combines tender shredded chicken, creamy white sauce, and melted cheese for a comforting and flavorful Mexican-inspired baked dish that’s perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 cup shredded mozzarella cheese
- 1 cup chicken broth
- 1/2 cup chopped cilantro
- 8-10 small flour tortillas
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sauté until softened.
- Stir in shredded chicken, ground cumin, chili powder, salt, and pepper. Cook for 3-4 minutes until combined and heated through.
- In a bowl, mix sour cream, diced green chilies, chicken broth, and half of the Monterey Jack cheese until smooth.
- Spread a thin layer of the sour cream mixture on the bottom of a 9×13-inch baking dish.
- Layer 3-4 tortillas over the sauce to cover the bottom.
- Top tortillas with half of the chicken mixture and half of the remaining sour cream mixture.
- Sprinkle with half of the mozzarella and Monterey Jack cheeses.
- Repeat layering with remaining tortillas, chicken mixture, sour cream mixture, and cheeses.
- Cover casserole with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
For extra flavor, serve with fresh avocado slices, a dollop of sour cream, or a squeeze of lime juice. You can also swap flour tortillas for corn tortillas for a gluten-free option.