White Chicken Enchilada Casserole

This white chicken enchilada casserole is super easy, make-ahead, and perfect for busy weeknights. It's also a crowd-pleasing potluck or party dish everyone devours. Plan to assemble this the night before.

👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Amy Dong📖 chewoutloud

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
whisk
casserole dish

📝 Preparation Steps

Combine

Grease a 9x13 casserole dish. Mix onion, salsa verde, cans of soup, milk, garlic powder, and pepper in a bowl. Whisk to combine well. Slice tortillas into 1-inch strips.

medium onion (grated or minced )1Garnishes: thinly sliced green onions, chopped cilantro, chopped tomatoes, sliced olivessalsa verde (green)12 ozgarlic powder1 teaspoon

Spread a thin layer of soup mixture onto bottom of greased casserole dish.

Layer half of the tortillas over that. Layer half of shredded chicken over tortillas, followed by half of the soup mixture. Sprinkle half of the cheddar cheese.

Repeat layers, ending with cheese on top. Cover tightly, and chill in fridge overnight.

Bake at 350F for ⏱️ 45 min to ⏱️ 1 hour, or just until cheese is bubbly and golden brown. Garnish as desired and serve.

Nutrition Facts

calories

443 kcal

fat Content

21 g

serving Size

1 serving

fiber Content

2 g

sugar Content

4 g

sodium Content

834 mg

protein Content

42 g

trans Fat Content

0.02 g

cholesterol Content

135 mg

carbohydrate Content

19 g

saturated Fat Content

10 g

unsaturated Fat Content

7 g

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