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White Chicken Enchilada Casserole

A creamy and cheesy casserole that combines tender chicken, creamy sauce, and flavorful toppings, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken
  • 1 can cream of chicken soup (10 oz)
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 can enchilada sauce (10 oz) Use half for mixing and the rest for layering.
  • 8 pieces flour tortillas
  • 2 cups shredded cheese (Cheddar or Monterey Jack)
  • 1/2 cup diced green onions For topping.
  • 1/2 cup diced bell peppers For topping.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine cooked, shredded chicken, cream of chicken soup, sour cream, and chicken broth. Stir until well-mixed and creamy.
  3. Incorporate half the can of enchilada sauce into the chicken mixture.
  4. Lightly spray a 9×13-inch baking dish with cooking spray. Layer four tortillas on the bottom of the dish.
Layering
  1. Spread half of the chicken mixture over the tortillas, drizzle with enchilada sauce, and sprinkle with a cup of shredded cheese.
  2. Add the remaining four tortillas on top, followed by the last of the chicken mixture, the remaining enchilada sauce, and the rest of the cheese.
Baking
  1. Bake in the preheated oven for about 30 minutes, or until the cheese is bubbly and golden.
  2. After removing from the oven, sprinkle diced green onions and bell peppers on top.
  3. Allow to cool slightly, then serve and enjoy!

Notes

Substitutions can include using shredded turkey or plant-based proteins. Let the casserole sit for 10 minutes after baking for enhanced flavor.