White Chicken Enchilada Casserole Recipe
Get ready to fall in love with White Chicken Enchilada Casserole! This ultra-comforting dish layers tender shredded chicken, flour tortillas, and a creamy, mildly spiced sauce under a blanket of bubbling Monterey Jack cheese. It’s everything you adore about classic enchiladas but with a simple, crowd-pleasing bake-and-serve approach. Perfect for weeknights, potlucks, or feeding hungry friends, White Chicken Enchilada Casserole brings the fiesta flavor and easy assembly right to your dinner table.
Ingredients You’ll Need
The beauty of this dish is how a handful of everyday ingredients fuse into a casserole brimming with flavor and creamy texture. Each element plays a vital role, from the cheese that melts into stringy perfection to the green chiles that offer gentle heat.
- Shredded chicken (3 cups): A great way to use up leftovers or rotisserie chicken; it gives the casserole its hearty bite.
- Shredded Monterey Jack cheese (2 cups): Meltable and mild, this cheese ensures a blanket of gooey richness in every serving.
- Canned diced green chiles (4 ounces): These add a pop of tangy flavor and a subtle warmth to the creamy sauce.
- Small flour tortillas (8, cut into quarters): Cut for easy layering, they soak up the sauce without getting mushy.
- Butter (2 tablespoons): Forms the base of your roux, giving the sauce silky body.
- All-purpose flour (2 tablespoons): Helps the sauce thicken perfectly without lumps.
- Chicken broth (2 cups): Creates a savory, full-flavored foundation for the sauce.
- Sour cream (1 cup): Lends creamy, tangy depth to every bite.
- Garlic powder (½ teaspoon): Boosts that aromatic punch with no mincing required.
- Onion powder (½ teaspoon): Packs umami goodness that highlights the other spices.
- Cumin (½ teaspoon): Infuses the casserole with a touch of smoky, earthy flavor.
- Salt (½ teaspoon): Essential for bringing all the other flavors together.
- Black pepper (¼ teaspoon): A hint of pepper for warmth and balance.
- Chopped fresh cilantro (optional): For garnish and a bright herbal finish.
How to Make White Chicken Enchilada Casserole
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish—this prevents sticking and ensures those cheesy edges come out perfectly golden. Getting organized now sets you up for smooth layering later on!
Step 2: Make the Creamy Sauce
In a medium saucepan over medium heat, melt the butter and whisk in the flour, letting it cook for about a minute to build that smooth, velvety roux. Gradually pour in the chicken broth, stirring constantly; you’ll watch it thicken into a luscious sauce in just a few minutes.
Step 3: Flavor the Sauce
Remove your thickened base from the heat and stir in the sour cream, green chiles, garlic powder, onion powder, cumin, salt, and pepper. Give it a good whisk until everything is mingling happily and you have a pale, creamy, and fragrant sauce ready to bring layers of flavor.
Step 4: Mix Chicken and Cheese
In a large mixing bowl, combine the shredded chicken with 1 cup of the Monterey Jack cheese. Toss it together—this duo is the hearty, melty layer that holds all the good stuff in the middle.
Step 5: Layer It Up
Spread a thin layer of the creamy sauce across the bottom of your prepared baking dish. Continue with a layer of tortilla quarters, followed by a layer of the chicken and cheese mixture, then add more sauce. Keep repeating the layers until all ingredients are used, and be sure to finish with a generous pour of sauce on top!
Step 6: Top with Cheese and Bake
Sprinkle the remaining cup of cheese over the top so you get that irresistible golden crust after baking. Slide the casserole into the oven and bake for 25 to 30 minutes, until it’s bubbling and deliciously golden brown on top.
Step 7: Cool, Garnish, and Serve
Once baked, let your White Chicken Enchilada Casserole rest for a few minutes—this makes slicing easier and prevents molten cheese mishaps. Top with fresh cilantro for a burst of color and flavor, then dish it up while still warm.
How to Serve White Chicken Enchilada Casserole
Garnishes
For a truly irresistible finish, scatter freshly chopped cilantro over the casserole just before serving. If you like a little zing, sliced green onions or jalapeño rounds work beautifully too. A squeeze of lime brings a fresh twist that cuts through the rich sauce perfectly.
Side Dishes
White Chicken Enchilada Casserole pairs wonderfully with simple sides like a crisp green salad, Spanish rice, or black beans. For extra fun, offer guacamole, tortilla chips, or tangy pickled onions on the side to let everyone customize their plate with added crunch and color.
Creative Ways to Present
Elevate your meal by plating individual servings with toppings in little bowls—think diced avocado, extra sour cream, or chopped tomatoes. For casual gatherings, cut the casserole into squares and serve on a platter with Mexican crema drizzle and a sprinkle of cotija cheese for a festive, shareable centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchilada Casserole stores beautifully! Simply let it cool to room temperature, then cover tightly or transfer to airtight containers. It will keep in the refrigerator for up to four days, making it ideal for easy lunches or future family dinners.
Freezing
To freeze, assemble the entire casserole up to the baking step, then wrap the dish tightly in foil and pop it in the freezer. White Chicken Enchilada Casserole can be frozen for up to three months. Thaw overnight in the fridge before baking as usual, adding a few extra minutes if needed.
Reheating
Reheat individual portions in the microwave for a quick lunch, or warm the whole casserole in a 350°F oven, covered with foil to prevent drying out. Remove the foil during the last 5 minutes of reheating to refresh that bubbly, cheesy top.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas are a wonderful gluten-free option and offer a slightly firmer bite. Just be aware they may absorb more sauce, so check the casserole during baking for your ideal texture.
What kind of chicken works best in White Chicken Enchilada Casserole?
Any cooked chicken works—rotisserie, leftover roasted, poached, or even grilled chicken. The key is shredding it well so it layers smoothly and soaks up all that creamy sauce.
Can I make this casserole spicier?
Yes, if you crave more heat, stir in a few dashes of hot sauce or add chopped jalapeños to the sauce before assembling. You can also choose a hot variety of green chiles for even more kick!
Can White Chicken Enchilada Casserole be assembled ahead of time?
Definitely! You can assemble the casserole up to a day in advance, cover it, and refrigerate. When ready, bake as directed, adding a couple of extra minutes since it will be starting cold.
How do I keep the tortillas from getting soggy?
Cutting the tortillas into quarters helps them layer easily and absorb just the right amount of sauce. If you prefer a firmer bite, try briefly toasting the tortillas in a dry skillet before assembling.
Final Thoughts
You’re in for a treat with White Chicken Enchilada Casserole—creamy, cheesy, and packed with comfort in every delicious forkful. Whether it’s a weeknight family dinner or you’re feeding a hungry crowd, give this recipe a try and watch it disappear in no time!
Print
White Chicken Enchilada Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This White Chicken Enchilada Casserole is a creamy and satisfying twist on classic enchiladas. Layers of shredded chicken, cheese, and a flavorful sauce make this dish a family favorite. Perfect for an easy weeknight dinner or a casual get-together with friends.
Ingredients
For the Casserole:
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 (4-ounce) can diced green chiles
- 8 small flour tortillas, cut into quarters
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish:
- Chopped fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Make the Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth, stirring constantly until thickened, about 3 to 4 minutes. Remove from heat and stir in sour cream, green chiles, garlic powder, onion powder, cumin, salt, and pepper.
- Assemble the Casserole: In a large bowl, mix the shredded chicken with 1 cup of the cheese. Spread a small amount of sauce on the bottom of the baking dish. Layer tortilla quarters over the sauce, followed by a layer of the chicken and cheese mixture, then a layer of sauce. Repeat layers until all ingredients are used, finishing with sauce on top. Sprinkle the remaining 1 cup of cheese over the casserole.
- Bake: Bake for 25 to 30 minutes until bubbly and golden.
- Serve: Let cool slightly, garnish with chopped cilantro if desired, and serve warm.
Notes
- Rotisserie chicken works great for this recipe.
- Swap flour tortillas with corn for a gluten-free option.
- For extra heat, add a few dashes of hot sauce or chopped jalapeños to the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg
