This creamy white chicken enchilada casserole is hearty and comforting! It features tender chicken, creamy sauce, and cheesy goodness all baked together in one dish. Yum!
I love how easy it is to make—just mix everything, pour it in a dish, and bake. Perfect for a family dinner or when friends pop by. Plus, who doesn’t love extra cheese on top? 🧀
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken works great here for quick prep. You could also use leftover chicken or turkey. For a vegetarian option, swap in black beans or extra veggies like mushrooms or zucchini.
Corn Tortillas: Corn tortillas give a nice texture and flavor. If you’re gluten-free, make sure to choose certified gluten-free tortillas. Flour tortillas are also an option if you prefer a softer wrap.
Sour Cream: For a lighter version, use Greek yogurt instead. It adds a nice tang while boosting the protein. You can also try non-dairy sour cream if you’re avoiding dairy.
Green Enchilada Sauce: If you can’t find green sauce, you can use red enchilada sauce or make your own. Combine tomatillos, green chiles, and spices to create a fresh alternative.
How Do I Properly Sauté Onions and Garlic?
Sautéing onions and garlic is a key step in building flavor for your casserole. It’s essential to get them just right to avoid a raw taste. Here’s how:
- Heat olive oil in a skillet over medium heat until shimmering.
- Add diced onions first. Cook for about 2-3 minutes until they start to soften.
- Then, add the minced garlic and sauté for just 1 minute more. Keep an eye on it to prevent burning.
By cooking them this way, you’ll unlock their flavors and enhance the overall taste of your dish!
How to Make Creamy White Chicken Enchiladas Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 cups cooked chicken, shredded
- 10-12 corn tortillas
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup green enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup diced green chilies (canned or fresh)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and needs 25-30 minutes to bake in the oven. So, you’re looking at around 45 minutes from start to finish! Perfect for a hearty family meal.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it will be nice and hot when you’re ready to bake your casserole.
2. Sauté the Veggies:
In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Cook these for about 3 minutes, or until the onion is soft and fragrant. This will give your dish a lovely flavor!
3. Mix the Filling:
In a large mixing bowl, combine the shredded chicken, sautéed onion and garlic, diced green chilies, sour cream, cream of chicken soup, cumin, chili powder, and season with salt and pepper. Stir everything together until it’s well mixed. This filling is going to be delicious!
4. Prepare the Baking Dish:
Spread a small amount of green enchilada sauce at the bottom of a greased 9×13 inch baking dish. This will help prevent sticking and adds flavor to the base of the casserole.
5. Fill the Tortillas:
Take a corn tortilla and fill it with a portion of the chicken mixture. Roll it up tightly and place it seam-side down in the baking dish. Repeat this step until all your tortillas are filled and nicely arranged.
6. Add the Sauce:
Once the tortillas are all in the dish, pour the remaining green enchilada sauce over the top. Make sure to cover the tortillas well for even flavor.
7. Top with Cheese:
Sprinkle the shredded Monterey Jack cheese evenly over the casserole. This will melt beautifully while it bakes.
8. Bake the Casserole:
Place the baking dish in the preheated oven and bake for 25-30 minutes. You’ll know it’s done when the cheese is melted and bubbly—just the way we like it!
9. Serve and Enjoy:
Once you take it out of the oven, allow it to cool for a few minutes. Garnish with chopped parsley to give it a fresh touch. Serve warm and enjoy your creamy white chicken enchiladas casserole!
Can I Use Store-Bought Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Using store-bought rotisserie chicken can save you time and effort. Just shred the meat and use it in place of the cooked chicken in the recipe. It’s a great way to add flavor with minimal prep!
What if I Don’t Have Corn Tortillas?
No problem! You can use flour tortillas instead. Just note that they might get a bit softer than corn tortillas, but they’ll still be delicious. If you prefer a gluten-free option, look for gluten-free tortillas available in stores.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place portions in the microwave or warm them in an oven at 350°F (175°C) until heated through. You may want to cover it with foil to retain moisture!
Can This Recipe Be Made Ahead of Time?
Yes! You can prepare the casserole up to the baking step, cover it tightly with plastic wrap or foil, and store it in the fridge for up to 24 hours. When ready to bake, simply remove the cover and bake as directed. If it’s cold from the fridge, you may need to add an extra 5-10 minutes to the baking time.
