This creamy white chicken enchiladas casserole is a comforting dish that will make your taste buds dance! It’s filled with tender chicken, a rich and creamy sauce, and melted cheese, all baked to perfection.
Honestly, who can resist cheesy goodness? I love how you can throw it all together and let the oven do the work. Perfect for busy nights when you want something yummy without the fuss!
Plus, leftovers taste amazing, so you might find yourself planning for lunch the next day. Just be prepared to share; it’s too yummy to keep to yourself! 😋
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is my go-to for convenience, but leftover chicken works perfectly too. You can also use turkey if you have it on hand or need a lighter option.
Flour Tortillas: While traditional flour tortillas work well, you can swap them for corn tortillas for a gluten-free version. Just be mindful that corn tortillas are a bit more fragile, so you might want to warm them first.
Sour Cream: Greek yogurt is a great alternative to sour cream, giving a similar creaminess with extra protein. You can also use reduced-fat sour cream if you want to cut calories but keep that rich taste.
Cheese: I love Monterey Jack for its meltiness, but you can mix it up with pepper Jack for a kick or use a blend of cheeses like cheddar and mozzarella for a different flavor. Feel free to use vegan cheese if you prefer a dairy-free option.
How Do I Ensure the Tortillas Roll Perfectly?
Rolling the tortillas without tearing is important for a tidy casserole. Here are a few tips:
- Warm the tortillas in a skillet for a few seconds on each side. This softens them, making them easier to roll.
- Don’t overfill the tortillas! A couple of tablespoons of filling is usually enough.
- Roll them tightly but gently to keep the filling secure.
After baking, if you find a tortilla has split, no worries! Just cover it with extra cheese, and it’ll be perfect in the end.
What’s the Best Way to Layer and Bake the Casserole?
Proper layering helps the flavors meld together. Follow these steps:
- Start by placing the rolled tortillas seam-side down to help them hold shape during baking.
- Pour any leftover filling over the top evenly; this keeps the tortillas moist.
- Cover with foil to trap steam for the first part of baking, which helps melt the cheese nicely. Remove the foil towards the end to get that golden top.
Letting it cool for a few minutes after baking makes serving easier. Enjoy your meal!
How to Make Creamy White Chicken Enchiladas Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken, shredded
- 8 flour tortillas
- 2 cups sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1/2 cup diced green chilies (canned)
Seasonings:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, for garnish
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and then 30-35 minutes to bake, giving you a total of about 50 minutes from start to finish. It’s a quick and satisfying dish that’s perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure your casserole bakes evenly and comes out perfectly melted and bubbly.
2. Prepare the Chicken Mixture:
In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, half of the Monterey Jack cheese, half of the cheddar cheese, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix everything together well so all the flavors blend nicely. This creamy mixture is what gives the enchiladas their delicious flavor.
3. Roll the Tortillas:
Take one flour tortilla and place a good spoonful of the chicken mixture in the center. Roll the tortilla up tightly and lay it seam-side down in a greased 9×13 inch baking dish. Repeat this rolling process with the remaining tortillas until none are left!
4. Add the Topping:
After all the tortillas are in the dish, pour any leftover chicken mixture over the top. This adds extra creaminess and flavor. Then, sprinkle the rest of the Monterey Jack and cheddar cheeses evenly across the casserole, making it look delicious already!
5. Bake the Casserole:
Cover the dish with aluminum foil and pop it into your preheated oven. Let it bake for 20 minutes. After that, carefully remove the foil and bake for an additional 10-15 minutes. You want the cheese to be bubbly and golden brown—just perfect!
6. Garnish and Serve:
When the casserole is out of the oven, let it cool for just a few minutes. Then, sprinkle with fresh cilantro for a lovely touch before serving. Enjoy this delicious creamy white chicken enchiladas casserole with your family or friends!
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Rotisserie chicken is a great time-saver and adds delicious flavor. Simply shred the meat from the rotisserie chicken and use it as you would in the recipe, making sure to remove the skin and any bones first.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use Greek yogurt or even crème fraîche as a substitute. Both will provide a similar creaminess and tang. Just keep in mind that the flavor might vary slightly!
How to Make This Casserole Spicier?
Easy! You can add diced jalapeños to the chicken mixture for some heat, or even swap out the mild green chilies for hot ones. Additionally, consider sprinkling some cayenne pepper or chili powder into the mixture for an extra kick!
Can I Make This Dish Ahead of Time?
Yes, you can prepare the casserole ahead of time! Assemble it up to the point of baking and cover tightly with foil or plastic wrap. Store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply add an extra 10-15 minutes to the cooking time to ensure it’s heated through.
