White Chicken Enchilada Casserole

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Step 1

Preheat oven to 375°. Lightly coat a 9 x 13“ baking dish with nonstick cooking spray.

Step 2

Stir together, chicken, beans, corn, and peppers in a bowl.

Step 3

Whisk together, enchilada sauce, sour cream, salt, and pepper in another bowl until well combined.

Step 4

Spread a small amount of enchilada sauce in prepared baking dish, then arrange six tortilla halves to mostly cover the bottom (it’s okay to leave open spaces). Spread 1/4 enchilada sauce mixture over the tortillas (2/3 cup).

Step 5

Evenly top with 1/3 of the chicken mixture (2 cups), then sprinkle with 1/2 cup pepper jack cheese. Repeat this layering step two more times.

Step 6

Arrange remaining six tortilla halves on top. Spread with remaining 1/4 enchilada sauce mixture and sprinkle with remaining 1/2 cup pepper jack cheese.

Step 7

Bake in preheated oven, 25 to 28 minutes, or until heated through and cheese is melted.

Step 8

Let’s stand for five minutes before serving. Offer cilantro and avocado as garnish.