A creamy, cheesy white chicken enchilada casserole layered with tender shredded chicken, flour tortillas, and a rich sour cream green chile sauce. Perfect for beginners and comfort food lovers alike.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
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 (175°C). Lightly grease a 9×13-inch baking dish.
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In a bowl, mix cream of chicken soup, sour cream, green chiles, onion powder, garlic powder, salt, and pepper until smooth.
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Spread a thin layer of sauce on the bottom of the dish.
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Layer tortillas to cover the bottom.
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Add a layer of shredded chicken, then sauce, then cheese.
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Repeat layers, ending with tortillas, sauce, and a final cheese layer.
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Cover with foil and bake for 30 minutes.
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Uncover and bake 10–15 minutes more until cheese is bubbly and slightly golden.
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Let rest for 10 minutes before serving.