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Cheesy white chicken enchilada casserole is a dish that embodies comfort and satisfaction. The creamy sauce enveloping tender pieces of chicken, complemented by gooey melted cheese, creates a culinary experience that warms the heart and soul. The use of rotisserie chicken not only expedites the cooking process but also infuses the casserole with seasoned flavor, making it a go-to option for busy weeknights or casual gatherings.

White Chicken Enchilada Casserole

Discover the ultimate comfort food with this cheesy white chicken enchilada casserole, perfect for family dinners or gatherings. Made with layers of creamy sauce, tender shredded chicken, and ooey-gooey cheese, this dish is both delicious and easy to prepare using rotisserie chicken. Customize it to your taste and enjoy a satisfying meal that brings everyone together. Follow our step-by-step guide to create this mouthwatering casserole that everyone will love!
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Ingredients
  

2 cups cooked and shredded chicken (rotisserie chicken works great)

1 can (10 oz) green enchilada sauce

1 cup sour cream

1 cup cream cheese, softened to room temperature

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

8 small flour tortillas

1 can (4 oz) diced green chilies (optional for an extra kick)

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for serving alongside)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is hot and ready for the casserole.

    Prepare the Mixture: In a large mixing bowl, combine the shredded chicken with 1/2 cup of green enchilada sauce, sour cream, softened cream cheese, garlic powder, onion powder, ground cumin, and a sprinkle of salt and pepper. Mix thoroughly until the mixture is creamy and homogenous.

      Layer the Casserole: Grease a 9x13-inch baking dish with a little oil or cooking spray. Spread a thin layer (approximately 1/2 cup) of the remaining green enchilada sauce evenly across the bottom of the dish. Then, arrange 4 flour tortillas on top, slightly overlapping them to cover the base.

        First Layer of Filling: Spoon half of the creamy chicken mixture over the tortillas, spreading it out evenly. Follow this with half of the Monterey Jack and cheddar cheese, distributing it evenly over the chicken mix.

          Repeat the Layers: Add another layer of 4 tortillas on top, gently overlapping them. Spoon the remaining chicken mixture over these tortillas, spreading it out. Top this layer with the remaining tortillas. Finally, pour the rest of the green enchilada sauce over the top and sprinkle the remaining Monterey Jack and cheddar cheese generously over everything.

            Bake the Casserole: Cover the baking dish tightly with aluminum foil to keep moisture in. Bake in the preheated oven for 25 minutes. After this time, carefully remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and boasts a delightful golden color.

              Cool and Garnish: Once baked, take the casserole out of the oven and allow it to cool for about 5 minutes, which will help it set. Before serving, garnish with freshly chopped cilantro, and feel free to add sliced jalapeños for an extra spicy treat if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                  - Presentation Tips: Serve the casserole warm, cutting it into squares for a neat presentation. You can add a dollop of sour cream or extra chopped cilantro on top for a fresh touch. Serve with a side of tortilla chips for added crunch!