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White Chicken Enchilada Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 68 reviews
  • Author: Kimberly
  • 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

  1. Preheat and Prepare Bakeware: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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