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Description
A creamy and cheesy white chicken enchilada bake with layers of tortillas, shredded chicken, and a rich sauce.
Ingredients
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F.
- Mix shredded chicken, sour cream, cream of chicken soup, milk, garlic powder, cumin, salt, and pepper.
- Spread a thin layer of the mixture in a baking dish.
- Layer tortillas, chicken mixture, and cheeses.
- Repeat layers, ending with cheese on top.
- Bake uncovered for 25-30 minutes until bubbly.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for quick prep.
- Add diced green chilies for extra flavor.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baked
- Cuisine: Mexican