If you’re craving a comforting dish that blends creamy, cheesy, and mildly spicy flavors into one irresistible bake, this White Chicken Enchilada Casserole Recipe is an absolute game-changer. It’s a layered delight that takes tender shredded chicken, soft tortillas, and a luscious green chili cream sauce, then crowns it all with gooey Monterey Jack cheese for a casserole that’s perfect for weeknight dinners or special gatherings. Once you try this dish, it might just become your new go-to for when you want a flavorful meal that’s also easy to make and share.
Ingredients You’ll Need
Each ingredient in this White Chicken Enchilada Casserole Recipe plays a key role in building that perfect balance of creamy texture, gentle spice, and cheesy goodness. These simple essentials come together beautifully to create layers of moisture, taste, and color that pop on every forkful.
- 3 cups cooked chicken, shredded: Use rotisserie chicken or leftovers for convenience and plenty of protein.
- 10 medium flour tortillas, halved or quartered: Soft wraps that hold every layer together without overpowering.
- 3 tbsp butter: Adds richness to the green chili sauce and helps create a silky roux.
- 3 tbsp all purpose flour: Essential for thickening the sauce into the perfect creamy consistency.
- 2 cups chicken broth: Gives the sauce a savory depth while keeping it light.
- 1 cup sour cream: Brings tanginess and smoothness, balancing the spices.
- 1 can (4 oz) diced green chilies: Provides gentle heat and vibrant flavor without overwhelming the dish.
- 1 tsp garlic powder: Elevates the savory notes effortlessly.
- 1 tsp salt: Enhances all the delicious flavors harmoniously.
- 1/2 tsp black pepper: Adds a subtle kick and warmth.
- 1/2 tsp ground cumin: Infuses the casserole with that iconic southwestern earthiness.
- 3 cups Monterey Jack cheese, shredded: Melts beautifully for that gooey, cheesy topping everyone adores.
- Fresh cilantro or green onions, chopped: Perfect fresh garnish to brighten up each serving.
How to Make White Chicken Enchilada Casserole Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 350°F, then lightly grease a 9×13 baking dish. This ensures your casserole won’t stick and bakes evenly to perfection.
Step 2: Make the Creamy Green Chili Sauce
In a skillet, melt the butter over medium heat. Whisk in the flour and cook for a full minute to form a roux—it should smell slightly nutty but not brown. Slowly add in the chicken broth while whisking continuously until the mixture is smooth and starts to thicken. Stir in the sour cream, diced green chilies, garlic powder, salt, pepper, and cumin. Once everything is combined and creamy, remove the sauce from heat. This sauce is the heart of the casserole, bringing together creaminess and gentle spice.
Step 3: Layer the Casserole
Spread a thin layer of the green chili sauce on the bottom of the prepared baking dish. This base layer keeps the tortillas moist and flavorful. Then begin layering with the flour tortillas, followed by shredded chicken, shredded cheese, and more sauce. Repeat these layers until all ingredients are used, making sure to finish with a generous layer of sauce and cheese on top to get that golden, bubbly crust everyone loves.
Step 4: Bake Your Casserole
Cover the casserole with foil and bake it for 25 minutes. Then remove the foil and bake for another 10 to 15 minutes until it’s bubbling and beautifully golden on top. Baking uncovered at the end allows the cheese to get that irresistible, slightly crispy finish.
Step 5: Rest and Garnish
Once out of the oven, let your casserole rest for about 10 minutes before slicing. This helps it set nicely and makes serving easier. Just before serving, sprinkle chopped fresh cilantro or green onions over the top to add a pop of color and freshness that perfectly complements the creamy layers.
How to Serve White Chicken Enchilada Casserole Recipe
Garnishes
Simple garnishes can elevate this dish from delicious to unforgettable. Fresh cilantro or bright green onions add a fresh herbaceous touch that contrasts the richness beautifully. For a little extra flair, a dollop of sour cream or a squeeze of fresh lime juice is incredible too.
Side Dishes
To round out the meal, serve this White Chicken Enchilada Casserole Recipe with light sides like a crisp salad of mixed greens or a refreshing Mexican-style street corn salad. These sides add crunch and freshness, balancing the creamy casserole perfectly.
Creative Ways to Present
Consider serving your casserole family-style right from the baking dish for a cozy, communal feel. Alternatively, plate individual servings topped with sliced avocado, jalapeño slices, or a drizzle of salsa verde for added layers of flavor and a festive presentation perfect for guests.
Make Ahead and Storage
Storing Leftovers
This casserole keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making leftovers even more enjoyable. Just cover it well to retain moisture and prevent drying out.
Freezing
You can freeze this White Chicken Enchilada Casserole Recipe either before or after baking. If freezing pre-baked, assemble as instructed, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When ready, bake from frozen adding extra baking time. For post-bake freezing, let it cool completely, cut into portions, then freeze in sealed containers.
Reheating
Reheat leftovers in the oven at 350°F until warmed through, about 15-20 minutes, to keep that nice texture and prevent sogginess. A quick microwave reheating option works too, but the oven method yields the best melt and flavor.
FAQs
Can I make this recipe with corn tortillas instead of flour?
Absolutely! Corn tortillas will give the dish a more traditional Mexican flavor and a slightly different texture. Just be sure to soften them gently before layering to avoid cracking.
Is there a way to make this recipe spicier?
Definitely! You can add more diced green chilies or incorporate some chopped jalapeños into the sauce or layers. A sprinkle of cayenne pepper also works well for adding heat without changing the flavor profile too much.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a fantastic shortcut that saves time and adds great flavor. Just shred it well and you’re ready to assemble your casserole.
Is this recipe gluten-free?
As written, it’s not gluten-free because of the flour tortillas and all-purpose flour in the sauce. However, you can substitute gluten-free tortillas and use a gluten-free flour blend to thicken the sauce to make it friendly for gluten-sensitive diets.
How long does it take to prepare and cook this casserole?
The total time is about 55 minutes, with most of that being baking time. Prep is quick, especially if you have cooked chicken on hand, making this an easy yet impressive dish for weeknights or entertaining.
Final Thoughts
There’s something truly special about a White Chicken Enchilada Casserole Recipe that brings warm, comforting flavors together in one hearty dish. Whether it’s a family dinner or a friendly gathering, this casserole has a way of making everyone smile and come back for seconds. I can’t wait for you to try it and make it your own — this recipe is a keeper that’s sure to become a favorite in your recipe rotation!
Print
White Chicken Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
This White Chicken Enchilada Casserole is a creamy, cheesy, and flavorful dish that layers tender shredded chicken, soft flour tortillas, and a rich white sauce made with sour cream, green chilies, and spices. Baked to golden bubbly perfection and garnished with fresh cilantro or green onions, this comforting casserole makes a perfect family dinner that’s easy to prepare and sure to please everyone.
Ingredients
Chicken & Tortillas
- 3 cups cooked chicken, shredded
- 10 medium flour tortillas, halved or quartered
Sauce
- 3 tbsp butter
- 3 tbsp all purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
Cheese & Garnish
- 3 cups Monterey Jack cheese, shredded
- Fresh cilantro or green onions, chopped, for garnish
Instructions
- Preheat and Prepare Bakeware: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Make the Sauce: In a skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the chicken broth, whisking constantly until the mixture is smooth and starts to thicken. Remove from heat and stir in the sour cream, diced green chilies, garlic powder, salt, black pepper, and ground cumin until well combined.
- Start Layering: Spread a thin layer of the white sauce evenly on the bottom of the prepared baking dish. This will keep the tortillas from sticking and add flavor to the base.
- Build the Casserole: Begin layering by adding a layer of the halved or quartered flour tortillas over the sauce, followed by a layer of shredded chicken, then a generous sprinkling of shredded Monterey Jack cheese, and a spoonful of the white sauce. Repeat these layers until all ingredients are used, finishing with a top layer of sauce and cheese for a bubbly, cheesy crust.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 25 minutes. This allows the casserole to heat through and the flavors to meld.
- Finish Baking Uncovered: Remove the foil and continue to bake for an additional 10 to 15 minutes. During this time, the top will become bubbly and lightly golden, indicating it’s perfectly cooked.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 10 minutes to set. This helps it slice neatly. Before serving, sprinkle freshly chopped cilantro or green onions over the top for a fresh, vibrant finish.
Notes
- Use cooked chicken from a rotisserie or leftover chicken to save time.
- If you prefer a little heat, add some chopped jalapeños or a pinch of cayenne to the sauce.
- For a gluten-free option, substitute the flour tortillas with corn tortillas and use gluten-free flour in the sauce.
- Monterey Jack cheese melts beautifully, but you can substitute with mozzarella or a mild cheddar if desired.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
