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If you’re on the lookout for a cozy, satisfying meal that warms the soul, look no further than the Creamy White Chicken Enchilada Bake. This dish embodies the essence of comfort food, blending savory flavors with a rich, creamy texture that will have your family asking for seconds. Enchiladas are a beloved staple in Mexican cuisine, renowned for their versatility and ability to cater to various tastes. What makes this creamy version stand out is its unique combination of ingredients that not only elevate the traditional enchilada but also simplify the preparation process, making it an ideal choice for busy weeknights or casual gatherings.

White Chicken Enchilada Casserole

Discover the ultimate comfort food with this Creamy White Chicken Enchilada Bake! This dish combines tender shredded chicken, gooey Monterey Jack cheese, and a velvety sauce made from enchilada sauce and cream of chicken soup. Perfect for busy weeknights, it's easy to prepare using rotisserie chicken. Layered with corn tortillas, it delivers a satisfying experience that your family will love. Enhance with fresh garnishes for a personalized touch, making every bite a delicious delight!
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Ingredients
  

3 cups cooked and shredded chicken (rotisserie preferred)

10 small corn tortillas

2 cups shredded Monterey Jack cheese (divided)

1 (10 oz) can mild green enchilada sauce

1 (10 oz) can cream of chicken soup

1 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cumin

½ teaspoon chili powder

¼ teaspoon black pepper

Fresh cilantro leaves for garnish (optional)

Sliced jalapeños for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with cooking spray or olive oil.

    Prepare the Sauce: In a mixing bowl, combine the green enchilada sauce, cream of chicken soup, sour cream, garlic powder, onion powder, cumin, chili powder, and black pepper. Stir until well mixed.

      Layer the Ingredients:

        - Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.

          - Place 5 corn tortillas over the sauce, overlapping slightly if needed.

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

              - Pour a portion of the sauce mixture over the chicken, followed by half of the shredded Monterey Jack cheese.

                Repeat the Layers:

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

                    - Top with the remaining chicken, then pour over the rest of the sauce mixture, ensuring the layer is evenly covered. Finish with the remaining Monterey Jack cheese on top.

                      Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden on top.

                        Garnish and Serve: Once out of the oven, allow the casserole to cool for about 5 minutes. Garnish with fresh cilantro and sliced jalapeños, if desired. Cut into squares and serve warm.

                          Prep Time, Total Time, Servings

                            15 minutes | 1 hour | 6 servings