Why Make This Recipe
White Chicken Enchilada Casserole is a comforting and delicious dish that brings the flavors of traditional enchiladas into an easy-to-make casserole form. Using simple ingredients, this recipe is perfect for beginners or anyone looking for a warm, cheesy meal that the whole family will enjoy. It’s filling, creamy, and ideal for busy weeknights or relaxed weekends. Plus, it’s a great way to use leftover chicken!
How to Make White Chicken Enchilada Casserole
Ingredients:
- 3 cups cooked, shredded and diced chicken (rotisserie chicken works perfectly)
- 2 cups shredded Monterey Jack cheese (divided)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (low or no sodium preferred)
- 1 cup sour cream
- 2 ounces cream cheese (optional, for extra creaminess)
- 1 (4-ounce) can diced green chiles (undrained)
- 12 taco-size flour tortillas (corn tortillas can be used for a gluten-free option)
- Fresh parsley or cilantro, chopped (optional for garnish)
Directions:
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Preheat and Prep the Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray or lightly grease it with oil or butter.
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Mix the Chicken Filling: In a medium-sized mixing bowl, combine the cooked chicken, 1 cup of shredded cheese, garlic powder, salt, and pepper. Stir until well mixed and set aside.
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Make the Creamy Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and stir continuously for about 1 minute to cook off the raw flour taste.
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Add the Liquid Ingredients: Slowly add the chicken broth while whisking to avoid lumps. Then add the sour cream, cream cheese (if using), and the entire can of diced green chiles. Whisk until smooth, and let the mixture simmer gently for about 5 minutes until it thickens slightly.
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Prep the Tortillas: Stack and cut the tortillas in half or quarters to make layering easier.
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Start Layering: Place a layer of tortilla halves at the bottom of the prepared dish, overlapping them slightly.
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Add Chicken and Sauce: Spread one-third of the chicken mixture over the tortillas, then pour one-third of the sauce on top. Use a spoon to spread it out evenly.
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Repeat the Layers: Repeat the layering process two more times: tortillas, chicken, sauce. After the final layer, sprinkle the remaining 1 cup of cheese on top.
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Bake: Bake uncovered for 30 minutes until the edges are bubbly and the top is lightly golden. For a crispier top, you can broil it on low for an additional 2-3 minutes—just keep an eye on it.
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Garnish and Serve: Let it sit for 5–10 minutes before slicing. Sprinkle with chopped parsley or cilantro if desired.
How to Serve White Chicken Enchilada Casserole
Serve this casserole warm with a simple side salad, some tortilla chips, or your favorite toppings like guacamole and salsa. It’s great for family dinners or potlucks!
How to Store White Chicken Enchilada Casserole
If you have leftovers, let the casserole cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; just make sure to cover it well to prevent freezer burn.
Tips to Make White Chicken Enchilada Casserole
- Use rotisserie chicken to save time and add flavor.
- Feel free to adjust the seasonings to your taste; adding some heat with jalapeños or chili powder can be a great twist.
- To make it gluten-free, use corn tortillas and a gluten-free flour blend for the sauce.
Variation
You can change up the protein in this casserole. Swap the chicken for shredded turkey or even beans for a vegetarian option. Add your favorite veggies to the chicken mixture for extra nutrition!
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare it and assemble it the night before. Just keep it refrigerated until you’re ready to bake it.
What can I serve with White Chicken Enchilada Casserole?
It pairs well with a fresh salad, beans, or Mexican rice. You can also serve it with sour cream and fresh salsa for added flavor.
Can I use a different type of cheese?
Absolutely! Feel free to experiment with cheeses like cheddar, pepper jack, or a blend of your favorites. Just keep in mind that different cheeses will change the flavor slightly.
White Chicken Enchilada Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with non-stick cooking spray or lightly grease it with oil or butter.
- In a medium-sized mixing bowl, combine the cooked chicken, 1 cup of shredded cheese, garlic powder, salt, and pepper. Stir until well mixed and set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and stir continuously for about 1 minute to cook off the raw flour taste.
- Slowly add the chicken broth while whisking to avoid lumps. Then add the sour cream, cream cheese (if using), and the entire can of diced green chiles. Whisk until smooth, and let the mixture simmer gently for about 5 minutes until it thickens slightly.
- Stack and cut the tortillas in half or quarters to make layering easier.
- Place a layer of tortilla halves at the bottom of the prepared dish, overlapping them slightly.
- Spread one-third of the chicken mixture over the tortillas, then pour one-third of the sauce on top. Use a spoon to spread it out evenly.
- Repeat the layering process two more times: tortillas, chicken, sauce. After the final layer, sprinkle the remaining 1 cup of cheese on top.
- Bake uncovered for 30 minutes until the edges are bubbly and the top is lightly golden. For a crispier top, you can broil it on low for an additional 2-3 minutes—just keep an eye on it.
- Let it sit for 5–10 minutes before slicing. Sprinkle with chopped parsley or cilantro if desired.