White Chicken Enchilada Casserole Recipe
We love some good enchiladas. Especially when they are an easy dinner and the kids don't turn up their nose. You will love how quick and simple this White Chicken Enchilada Casserole comes together.
Serving8
Ingredients
- 4 boneless, skinless chicken breasts, cooked and diced
- 10.75 ounces cream of chicken soup
- 8 ounces diced green chilies, 2 (4 ounce cans), drained
- 16 ounces sour cream
- ½ onion, finely diced
- ½ cup milk
- ½ teaspoon garlic salt
- salt and pepper to taste
- 10 ounces tortilla chips
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce, optional topping
- 2 tomatoes, diced, optional topping
- 2 avocados, diced, optional topping
- ½ cup Hot Sauce, optional topping
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl combine the cooked diced chicken, cream of chicken soup, chilis, sour cream, diced onion, milk, garlic salt, salt, and pepper. Set aside.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Place chips in the bottom of the baking pan and spoon chicken mixture over chips.
- Top with grated cheese and bake for 30 minutes or until hot and bubbly.
- Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce).
Notes
- Optional toppings are included in nutritional information
Nutrition
Calories: 597 kcal · Carbohydrates: 36 g · Protein: 26 g · Fat: 40 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 98 mg · Sodium: 1248 mg · Potassium: 844 mg · Fiber: 6 g · Sugar: 6 g · Vitamin A: 1148 IU · Vitamin C: 25 mg · Calcium: 379 mg · Iron: 2 mg