Name: White Chicken Chili Enchilada Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 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; 1/2 teaspoon salt; 1/2 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

White Chicken Chili Enchilada Casserole

This white chicken chili enchilada casserole is easy to assemble and carries all the flavor of enchiladas with far less effort. Delicious comfort food at its best

45 min total 15 min prep 25 min cook 10 371 cal

Instructions

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1 Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
2 Stir together chicken, beans, corn, and peppers in a bowl.
3 Whisk together enchilada sauce, sour cream, salt, and pepper in another bowl until well combined.
4 Arrange 6 tortilla halves in the prepared baking dish to mostly cover the bottom (it’s okay to leave open spaces). Spread 1/4 the enchilada sauce mixture over the tortillas (about 2/3 cup).
5 Evenly top with 1/3 of the chicken mixture (about 2 cups), then sprinkle with 1/2 cup Pepper Jack cheese. Repeat this layering step 2 more times.
6 Arrange remaining 6 tortilla halves on top. Spread with remaining 1/4 enchilada sauce mixture and sprinkle with remaining 1/2 cup Pepper Jack cheese.
7 Bake in the preheated oven until heated through and cheese is melted, 25 to 28 minutes.
8 Let stand for 5 minutes before serving. Garnish with cilantro and avocado.