White Chicken Enchilada Casserole

Introduction

If you’re looking for a warm and satisfying meal that everyone will love, this White Chicken Enchilada Casserole is the perfect choice! It’s creamy, cheesy, and loaded with flavor—a great one-dish dinner that makes cooking easy and fun.

Why Make This Recipe

This casserole is not only delicious, but it’s also simple to prepare. It uses common ingredients that you might already have in your kitchen, like cooked chicken and tortillas. Plus, it’s a fantastic way to feed a crowd or enjoy some leftovers during the week. Whether it’s a busy weekday or a relaxed family gathering, this dish always hits the spot!

How to Make White Chicken Enchilada Casserole

Ingredients:

2 cups cooked chicken, shredded
2 cups enchilada sauce
1 cup sour cream
2 cups shredded cheese (cheddar or Monterey Jack)
10 small flour tortillas
1 can black beans, drained and rinsed
1 can corn, drained
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Directions:

Preheat the oven to 350°F (175°C).
In a large bowl, mix the shredded chicken, black beans, corn, garlic powder, cumin, and half of the enchilada sauce.
In a separate bowl, combine the sour cream and the remaining enchilada sauce.
Grease a baking dish and layer the bottom with tortillas.
Spread the chicken mixture over the tortillas, then drizzle with the sour cream mixture and sprinkle with cheese.
Continue layering with the remaining tortillas, chicken mixture, sour cream mixture, and finish with cheese on top.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Garnish with chopped cilantro if desired, and serve warm.

How to Serve White Chicken Enchilada Casserole

This casserole is perfect just as it is, but you can also serve it with some fresh salad, avocado slices, or a dollop of extra sour cream on top. It makes for a hearty meal that’s sure to please everyone at the table!

How to Store White Chicken Enchilada Casserole

To store leftovers, let the casserole cool completely and then cover it with plastic wrap or store it in an airtight container. You can keep it in the fridge for up to 3 days. If you want to save it for longer, it can be frozen for up to 2 months. Just thaw it in the fridge before reheating.

Tips to Make White Chicken Enchilada Casserole

Use leftover rotisserie chicken to save time.
Feel free to add vegetables like bell peppers or spinach for some extra nutrition.
For a spicier kick, add jalapeños or use a spicy enchilada sauce.

Variation

You can easily make this dish vegetarian by using beans and more veggies, like zucchini or mushrooms, instead of the chicken. It’s just as tasty and satisfying!

FAQs

1. Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas! Just be sure to warm them up a bit first so they don’t crack when you layer them.

2. How do I reheat the casserole?
Reheat the casserole in the oven at 350°F for about 15-20 minutes, or until it’s heated through. You can also microwave individual portions if you prefer.

3. Can I make this casserole ahead of time?
Definitely! You can assemble the casserole a day in advance and store it in the fridge before baking it when you’re ready to eat. Just add a few extra minutes to the baking time if it’s cold from the fridge.