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White Chicken Enchilada Casserole Recipe

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4.1 from 46 reviews

This White Chicken Enchilada Casserole is a creamy, cheesy dish layered with tender shredded chicken, green chiles, and flavorful Monterey Jack cheese baked to bubbly perfection. Using a homemade white enchilada sauce made from butter, flour, chicken broth, sour cream, and optional cream cheese, the casserole offers a rich, comforting take on traditional enchiladas without the red sauce. It’s easy to assemble, perfect for weeknight dinners, and can be garnished with fresh cilantro or parsley for a bright finish.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Chicken Mixture

  • 3 cups shredded & diced cooked chicken (rotisserie chicken recommended)
  • 2 cups shredded Monterey Jack cheese (divided use)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

White Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (low or no sodium preferred)
  • 1 cup sour cream
  • 2 ounces cream cheese (optional)
  • 4 ounce can diced green chiles, undrained

Other

  • 12 taco size flour tortillas (can substitute corn tortillas)
  • Chopped fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray and set it aside.
  2. Mix Chicken Filling: In a medium bowl, combine 3 cups of shredded and diced cooked chicken, 1 cup of shredded Monterey Jack cheese, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon ground black pepper. Stir well to mix all ingredients thoroughly. Set aside.
  3. Make the White Enchilada Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour and cook for about one minute until it thickens slightly and becomes fragrant, forming a roux.
  4. Add Liquids and Chiles: Gradually whisk in 2 cups of chicken broth, 1 cup sour cream, 2 ounces cream cheese (if using), and the entire 4-ounce can of diced green chiles with the juice. Continue whisking until the sauce is smooth.
  5. Simmer Sauce: Bring the sauce mixture to a gentle simmer, whisking continuously until it thickens enough to coat the back of a spoon. Once thickened, remove from heat.
  6. Prepare Tortillas: Stack 12 taco-size flour tortillas and cut them in half or quarters with a sharp knife to create smaller pieces that fit the baking dish.
  7. Assemble First Layer: Arrange 8 tortilla halves evenly to cover the bottom of the prepared baking dish.
  8. Add First Layer of Filling: Spread one-third of the chicken mixture evenly over the tortilla layer.
  9. Add Sauce: Pour one-third of the white sauce evenly over the chicken layer.
  10. Repeat Layering: Repeat the layering process two more times with tortillas, chicken mixture, and sauce to build up three layers total.
  11. Top with Cheese: After the final sauce layer, sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the casserole.
  12. Bake: Bake the casserole uncovered in the preheated oven for 30 minutes, or until bubbly around the edges. For a golden finish, you may broil on low for 2-3 minutes, watching carefully to prevent burning.
  13. Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley or cilantro if desired. Serve hot and enjoy!

Notes

  • Using rotisserie chicken saves time and adds flavor, but you can use any cooked, shredded chicken.
  • The cream cheese in the sauce is optional; omit it for a lighter version but expect a slightly less creamy texture.
  • Flour tortillas give a traditional soft texture, but corn tortillas may be used for a gluten-free option if confirmed certified.
  • Watch closely when broiling to avoid burning the cheese topping.
  • Leftovers keep well covered in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Halal

Find it online: https://flavorhug.com/white-chicken-enchilada-casserole-recipe/