Creamy White Chicken Enchilada Casserole – C
corn
  • Classic
  • freezable, kid favorite, poultry, skinny
Creamy White Chicken Enchilada Casserole – C
corn
  • Classic
  • freezable, kid favorite, poultry, skinny
Servings:

Ingredients

Prep
  • 1 deli roasted chicken rotisserie
  • 1 t ground cumin
  • 28 oz green enchilada sauce
  • 1 1/2 C sour cream
  • 3 C shredded Monterrey jack cheese
  • 12 corn tortillas
On Cooking Day
  • 16 oz frozen corn
  • 1 C shredded Monterrey jack cheese

Instructions

To Assemble
  1. Shred chicken and toss with cumin. Place half of the shredded chicken in the bottom of a 9×13 baking dish sprayed with cooking spray.
  2. Top with HALF the enchilada sauce, sour cream and corn tortillas (you can cut the corn tortillas pieces if desired), and shredded cheese. Repeat layers ending with shredded cheese on top. Cover with foil.
To Cook
  1. Bake covered at 350 degrees for 20 – 25 minutes. Uncover sprinkle with remaining shredded cheese and bake for 10-15 minutes longer until cheese is melted and it is hot and bubbly.
  2. Cook corn according to package directions.

Ingredients

Prep
  • 1 deli roasted chicken rotisserie
  • 1 t ground cumin
  • 28 oz green enchilada sauce
  • 1 1/2 C sour cream
  • 3 C shredded Monterrey jack cheese
  • 12 corn tortillas
On Cooking Day
  • 16 oz frozen corn
  • 1 C shredded Monterrey jack cheese

Instructions

To Assemble
  1. Shred chicken and toss with cumin. Place half of the shredded chicken in the bottom of a 9×13 baking dish sprayed with cooking spray.
  2. Top with HALF the enchilada sauce, sour cream and corn tortillas (you can cut the corn tortillas pieces if desired), and shredded cheese. Repeat layers ending with shredded cheese on top. Cover with foil.
To Cook
  1. Bake covered at 350 degrees for 20 – 25 minutes. Uncover sprinkle with remaining shredded cheese and bake for 10-15 minutes longer until cheese is melted and it is hot and bubbly.
  2. Cook corn according to package directions.
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