Description
A decadent, cheesy twist on white chicken enchiladas, layered as a casserole for maximum creaminess and ease of preparation.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup sour cream
- 4 oz canned diced green chiles
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 10–12 corn tortillas
- 1 tsp garlic powder
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350F (175C).
- In a medium bowl, beat together softened cream cheese, sour cream, and diced green chiles until smooth.
- Stir in garlic powder and cumin until well combined.
- Spread a small amount of the creamy mixture on the bottom of a 9×13 inch baking dish.
- Lay a layer of corn tortillas over the sauce, overlapping slightly.
- Spread half of the shredded chicken over the tortillas, then top with half of the cheese blend and a layer of sauce.
- Repeat the layers: tortillas, remaining chicken, more sauce, and the remaining cheese blend.
- Bake for 25-30 minutes until the cheese is bubbly and golden. Broil for 2 minutes if extra browning is desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex