A comforting white chicken enchilada casserole made with tender chicken, soft tortillas, and a creamy sour cream green chile sauce. Easy to prepare, full of flavor, and great for feeding a crowd.
Ingredients
3 cups cooked shredded chicken
8–10 flour tortillas
2 cups shredded Monterey Jack cheese
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 can (4 oz) diced green chiles
1 tsp onion powder
1/2 tsp garlic powder
Salt and pepper to taste
Butter or cooking spray (for greasing)
Instructions
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Preheat oven to 350°F and grease a 9×13-inch dish.
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In a bowl, combine soup, sour cream, green chiles, onion powder, garlic powder, salt, and pepper.
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Spread a little sauce in the bottom of the dish.
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Layer tortillas over the sauce.
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Add chicken, more sauce, and cheese.
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Repeat layers until ingredients are used, ending with sauce and cheese.
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Cover with foil and bake for 30 minutes.
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Uncover and bake another 10–15 minutes until the top is golden and bubbly.
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Rest for 10 minutes before serving.