Description
White Chicken Chili Bake is a comforting casserole-style dish that combines the creamy, spicy goodness of white chicken chili with a cheesy, golden baked topping for an easy and satisfying dinner.
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1 1/2 cups shredded Monterey Jack or Pepper Jack cheese, divided
- 1/2 cup crushed tortilla chips or breadcrumbs (for topping)
- Fresh cilantro and lime wedges for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish.
- In a large bowl, mix together shredded chicken, beans, green chilies, corn, sour cream, chicken broth, cumin, chili powder, garlic powder, salt, and pepper.
- Stir in 1 cup of the shredded cheese until combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with remaining 1/2 cup cheese and sprinkle crushed tortilla chips or breadcrumbs over the top.
- Bake for 20–25 minutes, or until bubbly and golden brown on top.
- Garnish with fresh cilantro and a squeeze of lime if desired. Serve warm.
Notes
- Use rotisserie chicken to save time.
- Add diced jalapeños for extra heat.
- Serve with rice, tortilla chips, or a green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg