Cooked - White Chicken Chili Enchilada Casserole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

White Chicken Chili Enchilada Casserole

10.0

Cooking spray

3 cups shredded cooked chicken

1 (15-ounce) can white beans, rinsed and drained

1 (9.5-ounce) bag frozen southwestern-style corn and peppers, thawed

1 (15-ounce) container green chile enchilada sauce

1 (8-ounce) carton sour cream

½ teaspoon salt

½ teaspoon ground black pepper

12 6-inch corn or flour tortillas, cut in half

8 ounces pepperjack cheese, shredded

Chopped fresh cilantro and avocado slices, for garnish

Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
Stir together chicken, beans, corn, and peppers in a bowl.
Whisk together enchilada sauce, sour cream, salt, and pepper in another bowl until well combined.
Arrange 6 tortilla halves in the prepared baking dish to mostly cover the bottom (it’s okay to leave open spaces). Spread ¼ the enchilada sauce mixture over the tortillas (about ⅔ cup).
Evenly top with ⅓ of the chicken mixture (about 2 cups), then sprinkle with ½ cup Pepper Jack cheese. Repeat this layering step 2 more times.
Arrange remaining 6 tortilla halves on top. Spread with remaining ¼ enchilada sauce mixture and sprinkle with remaining ½ cup Pepper Jack cheese.
Bake in the preheated oven until heated through and cheese is melted, 25 to 28 minutes.
Let stand for 5 minutes before serving. Garnish with cilantro and avocado.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 18 weeks ago

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