While this may not exactly be the most “healthy” recipe, it’s certainly very tasty! This creamy and rich white enchilada chicken casserole (also referred to as “stacked” or “layered” white chicken enchiladas) is full of delicious cheesy chicken and green chile filling. Whether you’re feeding a group or simply preparing it ahead of time for a weeknight dinner, this easy dish is sure to be a hit!
This recipe makes one 9×13 casserole
- 2 lbs. boneless, skinless chicken breast halves (boiled/poached and shredded)
- 1 can (10 3/4 oz.) condensed cream of chicken soup
- 1 can (4-4.5 oz.) green chiles (diced)
- 1 can (4-4.5 oz.) sliced jalapeños
- 2 packages (6 count each, 12 count total) Mission brand jalapeño cheddar tortilla wraps; torn into 1-2″ pieces (If jalapeño cheddar flavor isn’t available at your local supermarket, regular corn tortillas can be substituted without a problem)
- 1 lb. shredded 4-cheese mexican cheese
- 9 x 13″ baking dish
- Preheat oven to 350°.
- Boil/poach chicken breasts until cooked through.
- While the chicken is cooking , stir the cream of chicken soup and sour cream together in a large bowl until well combined.
- Tear the tortillas into 1-2″ pieces.
- When the chicken is done, shred it and set aside.
- Spray the bottom of the pan with cooking spray and begin your layering. The order I always use goes as follows:
1st Layer: Line bottom and sides of baking dish with tortilla pieces.
2nd Layer: Evenly spread half of the shredded chicken over the tortilla pieces.
3rd Layer: Use half of the sour cream and soup mixture as your 3rd layer.
4th Layer: Spread half of the green chiles and half of the jalapeños over the sour cream and soup mixture.
5th Layer: Use half of the shredded cheese to create your fifth and final layer.
*Repeat this layering process one more time (you should have just enough ingredients for two layers). I like to make sure there is just enough of the shredded cheese leftover to cover the top of the casserole with a thin layer that will crisp while cooking in the oven.
7. Bake uncovered for 45 minutes or until you can see the cheese is completely melted and everything appears to be hot and bubbly.
8. Remove from oven and let stand for 10 minutes to allow the casserole time to set. This will make it much easier to cut and serve.