White Chicken Enchilada Casserole
A creamy and cheesy casserole featuring layers of shredded chicken, tortillas, and enchilada sauce, perfect for family gatherings.
Ingredients
Casserole Base
- 2 cups cooked chicken, shredded
- 10 oz can of enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheese (such as Monterey Jack)
- 8 pieces flour tortillas
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Mix thoroughly!
Layering
- Begin layering by placing 2 flour tortillas at the bottom of a greased 9x13-in baking dish. Spoon half of the chicken mixture over the tortillas and sprinkle with one cup of shredded cheese.
- Add two more tortillas on top, followed by the remaining chicken mixture. Finally, layer on the last four tortillas and cover with the rest of the shredded cheese.
Baking
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Serving
- Once it’s ready, take it out and let it cool for a few minutes. Cut into squares, serve with your favorite toppings, and enjoy!
Notes
For a healthier option, swap out flour tortillas for whole wheat or corn tortillas, and use Greek yogurt instead of sour cream. Avoid overbaking to keep the interior soft while achieving a golden cheesy top. Drain black beans and corn properly to prevent sogginess.