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Creamy White Chicken Enchiladas Casserole

A comforting and creamy casserole combining tender chicken, rich sauce, and fluffy tortillas, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Use rotisserie chicken for convenience
  • 8 pieces flour tortillas Opt for whole wheat for a healthier twist
  • 2 cups cream of chicken soup Make sure it's Halal-certified
  • 1 cup sour cream Full-fat for richness
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup diced green chilies Canned, drained

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium-sized bowl, combine the cream of chicken soup, sour cream, cumin, onion powder, garlic powder, salt, and pepper. Mix well until smooth.
  3. In another bowl, stir the shredded chicken and diced green chilies into half of the sauce mixture. This will be your filling.
Assembly
  1. In a greased 9x13 inch baking dish, spread a thin layer of the remaining sauce on the bottom.
  2. Take each tortilla, add a scoop of the chicken mixture, roll it up, and place it seam-side down in the baking dish. Repeat until all tortillas are filled and placed snugly in the dish.
  3. Pour the rest of the sauce over the top of the filled tortillas, spreading it evenly. Sprinkle the mozzarella and cheddar cheeses generously on top.
Baking
  1. Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is bubbly and golden.
  2. Once baked, let the casserole cool for a few minutes before cutting.
Serving
  1. Serve with optional toppings like cilantro or sour cream.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat in the oven at 350°F for 15-20 minutes.