A creamy white chicken enchilada casserole layered with tortillas, shredded chicken, cheese, and a tangy sour cream and green chile sauce. Comforting and easy — a family favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
3 cups shredded cooked chicken
8–10 flour tortillas
2 cups shredded Monterey Jack cheese
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 can (4 oz) diced green chiles
1 tsp onion powder
1/2 tsp garlic powder
Salt and pepper to taste
Cooking spray or butter, for greasing
Instructions
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Preheat oven to 350°F. Grease a 9×13-inch baking dish.
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In a bowl, combine soup, sour cream, green chiles, onion powder, garlic powder, salt, and pepper. Mix well.
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Spread a thin layer of sauce in the bottom of the dish.
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Add a layer of tortillas, tearing as needed to fit.
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Top with shredded chicken, more sauce, and cheese.
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Repeat layers until ingredients are used, finishing with sauce and cheese.
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Cover with foil and bake for 30 minutes.
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Remove foil and bake another 10–15 minutes until golden and bubbly.
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Let rest 10 minutes before slicing and serving.