Creamy White Chicken Enchiladas Casserole Made From Scratch
A sumptuous dish that brings together the flavors of tender chicken, creamy sauces, and cheesy goodness in a hearty casserole.
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 3 cups Cooked Shredded Chicken Can use rotisserie chicken for convenience.
- 8-10 pieces Tortillas Corn or flour tortillas can be used.
- 1 can (10.5 oz) Cream of Chicken Soup Base for the sauce.
- 1 cup Low-Sodium Chicken Broth To thin out the soup.
- 2 cups Shredded Cheese Monterey Jack or cheddar recommended.
- 1 can (4 oz) Diced Green Chiles Adds subtle heat.
- 1 cup Finely Chopped Onion Sauté until translucent.
- 3 cloves Minced Garlic Infuses the dish with flavor.
- 1 teaspoon Ground Cumin Brings warm, earthy flavor.
- to taste Salt and Pepper Essential for flavor enhancement.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Add shredded chicken, diced green chiles, ground cumin, salt, and pepper to the skillet. Stir and cook for about 5 minutes.
- In a separate bowl, mix cream of chicken soup and chicken broth until smooth.
- In a greased 9x13 inch baking dish, spread a thin layer of the creamy soup mixture on the bottom. Layer tortillas over the sauce.
- Distribute half of the chicken mixture over the tortillas, sprinkle with cheese. Repeat layers with remaining ingredients.
- Pour any remaining creamy soup mixture over the top. Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden brown.
- Allow to cool for a few minutes before serving. Garnish with fresh cilantro or diced green onions.
Notes
Consider adding sautéed bell peppers or spinach for extra vegetables. You can also use Greek yogurt instead of cream of chicken soup for a lighter version.