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When it comes to comfort food, few dishes can rival the warmth and satisfaction of a creamy white chicken enchilada bake. This delightful casserole seamlessly combines tender chicken, rich flavors, and gooey cheese, making it an irresistible option for family gatherings and weeknight dinners alike. Not only does this dish encapsulate the essence of home-cooked goodness, but it also brings a touch of festivity to your dining table, ensuring that every bite is a celebration of flavor.

White Chicken Enchilada Casserole

Indulge in the comforting flavors of a creamy white chicken enchilada bake, perfect for family gatherings or cozy weeknight meals. This easy-to-make dish combines tender rotisserie chicken, corn tortillas, and a rich, creamy sauce that brings together the perfect balance of spices. Layered to perfection and topped with gooey cheese, it's a celebration of flavor that will have everyone asking for seconds. Discover how to create this delightful casserole that combines tradition with modern convenience. Enjoy the warmth of home-cooked goodness!
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Ingredients
  

3 cups cooked and shredded chicken (preferably rotisserie for convenience)

10 small corn tortillas

2 cups shredded Monterey Jack cheese (divided, with 1 cup reserved for topping)

1 (10 oz) can mild green enchilada sauce

1 (10 oz) can condensed cream of chicken soup

1 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon ground black pepper

Fresh cilantro leaves for garnish (optional)

Sliced jalapeños for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven temperature to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or a light drizzle of olive oil to ensure easy removal after baking.

    Prepare the Creamy Sauce: In a mixing bowl, combine the mild green enchilada sauce, cream of chicken soup, sour cream, garlic powder, onion powder, cumin, chili powder, and black pepper. Whisk until the mixture is smooth and well blended, then set aside.

      Layer the Ingredients:

        - Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish, ensuring even coverage.

          - Place 5 corn tortillas on top of the sauce layer, overlapping slightly if necessary to cover the bottom.

            - Evenly distribute half of the shredded chicken over the tortillas.

              - Drizzle a portion of the sauce mixture over the chicken, followed by 1 cup of the shredded Monterey Jack cheese.

                Repeat the Layering:

                  - Add another layer of 5 corn tortillas over the cheese.

                    - Top with the remaining chicken, then pour the remaining sauce mixture evenly over this layer, ensuring everything is well covered.

                      - Finish with the last cup of shredded Monterey Jack cheese on top, creating a delicious cheesy crust.

                        Bake: Cover the baking dish with aluminum foil to prevent over-browning. Bake in the preheated oven for 25 minutes. After this time, carefully remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and has turned a light golden brown.

                          Garnish and Serve: Once baked, let the casserole cool for about 5 minutes to set. Garnish the top with fresh cilantro leaves and sliced jalapeños, if desired, for added flavor and color. Cut into squares and serve warm.

                            Prep Time, Total Time, Servings

                              15 minutes | 1 hour | 6 servings

                                Enjoy a warm, creamy, and flavorful dish that's perfect for family gatherings or weeknight dinners!