Welcome to your next favorite dinner recipe that combines the creamy, cheesy goodness of enchiladas with the ease of a casserole. This dish is a crowd-pleaser that will have everyone asking for seconds.
Why This Recipe Works
- It’s a perfect blend of creamy and cheesy, with a slight kick from the green chilies.
- The casserole format means less fuss than rolling individual enchiladas, saving you time and effort.
- Using pre-cooked chicken speeds up the prep time, making this a great option for busy weeknights.
- The dish is versatile, allowing for easy substitutions to suit dietary needs or preferences.
- It reheats beautifully, making it ideal for meal prep or leftovers.
Ingredients
- 2 cups shredded cooked chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1/2 cup milk
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 8 flour tortillas, cut into quarters
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Instructions
Preheat and Prep
Preheat your oven to 350°F. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, green chilies, cumin, and garlic powder until smooth. This creamy mixture is the heart of your casserole, so make sure it’s well combined.
Layer the Casserole
Spread a thin layer of the creamy mixture on the bottom of the baking dish. Arrange half of the tortilla quarters over the sauce, followed by half of the chicken and half of the cheese. Repeat the layers once more, ending with cheese on top.
Bake to Perfection
Bake the casserole uncovered for 25 minutes, or until the cheese is bubbly and slightly golden. The edges should be lightly browned, and the center hot throughout.
Garnish and Serve
Let the casserole sit for 5 minutes before garnishing with fresh cilantro. This rest time allows the layers to set, making it easier to cut and serve.
Tips and Tricks
For an extra crispy top, broil the casserole for the last 2-3 minutes of baking. If you’re short on time, use a rotisserie chicken for the shredded chicken. To make ahead, assemble the casserole up to a day in advance and refrigerate until ready to bake. Add a layer of black beans or corn between the tortillas for extra texture and flavor. For a lighter version, substitute Greek yogurt for the sour cream.
Recipe Variations
- Swap the chicken for shredded beef or pork for a different protein option.
- Use corn tortillas instead of flour for a gluten-free version.
- Add a layer of sautéed onions and bell peppers for extra veggies.
- Top with sliced avocado or a dollop of guacamole before serving.
- For a spicier kick, mix in some diced jalapeños with the green chilies.
Frequently Asked Questions
Can I freeze this casserole?
Absolutely! Assemble the casserole as directed, but instead of baking, cover tightly with foil and freeze. When ready to eat, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.
What can I serve with this casserole?
This casserole pairs well with a simple green salad, Mexican rice, or refried beans. For a complete meal, add a side of chips and salsa or a bowl of tortilla soup.
Can I use low-fat ingredients?
Yes, you can substitute low-fat sour cream and cheese to lighten up the dish. The texture and flavor will be slightly different, but it will still be delicious.
Summary
This Creamy White Chicken Enchiladas Casserole is a delicious, easy-to-make dish that’s perfect for any night of the week. With its creamy sauce, tender chicken, and melted cheese, it’s sure to become a family favorite.
