Description
A creamy, comforting Tex-Mex casserole layered with tender chicken, green chiles, melty cheese, and a rich sour cream sauce. This White Chicken Enchilada Casserole skips the rolling and goes straight to baked perfection. Perfect for family dinners or make-ahead meals!
Ingredients
1 rotisserie chicken, shredded
8 flour tortillas
2 cups Monterey Jack cheese, shredded
1 can (4 oz) green chiles
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Optional: chopped fresh cilantro for garnish
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix shredded chicken, half the cheese, green chiles, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
3. In a separate bowl, whisk together sour cream, cream of chicken soup, chicken broth, remaining garlic powder, and onion powder until smooth.
4. Lightly spread some sauce on the bottom of a 9×13 baking dish.
5. Tear tortillas and layer over the sauce, followed by the chicken mixture. Spoon more sauce over and repeat layers. Finish with tortillas and top with remaining cheese.
6. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until the top is bubbly and golden.
7. Let rest for 5–10 minutes before serving. Garnish with chopped cilantro and an extra spoonful of sour cream if desired.
Notes
Let the casserole rest before slicing for clean layers and better flavor settling.
For a spicier kick, swap in Pepper Jack cheese or add diced jalapeños to the filling.
This dish freezes beautifully. Wrap tightly and store up to 2 months—just thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion (approx. 1/6th of the dish)
- Calories: 420
- Sugar: 3g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg