If you’re craving a comforting, crowd-pleasing meal that’s packed with rich flavors and creamy textures, you’re going to adore this White Chicken Enchilada Casserole Recipe. This dish combines tender shredded chicken, gooey Monterey Jack cheese, and a luscious, zesty sauce layered between soft flour tortillas to create a casserole that’s irresistible. It’s like your favorite enchilada, but simpler to put together and perfect for feeding a family or a group of friends. Every bite feels like a warm hug, making it a perfect dish for weeknights or special occasions alike.
Ingredients You’ll Need
These ingredients are straightforward and accessible, each one playing an important role in delivering the dish’s signature creamy, savory, and mildly spicy profile. Together, they create a perfect balance of flavor, texture, and color that takes this casserole to the next level.
- 3 cups cooked chicken, shredded: The hearty protein base that brings tender chicken flavor and satisfying texture.
- 10 medium flour tortillas, halved or quartered: These provide soft, chewy layers that soak up the sauce beautifully.
- 3 tbsp butter: Adds richness and helps build the smooth sauce foundation.
- 3 tbsp all-purpose flour: Thickens the sauce to the perfect consistency without clumping.
- 2 cups chicken broth: Infuses the sauce with savory depth and just the right amount of moisture.
- 1 cup sour cream: Brings a tangy creaminess that balances the spices perfectly.
- 1 can (4 oz) diced green chilies: Adds subtle heat and vibrant flavor without overpowering the dish.
- 1 tsp garlic powder: Enhances the savory notes and gives a gentle aromatic kick.
- 1 tsp salt: Brings out the natural flavors and ties everything together.
- 1/2 tsp black pepper: Provides a mild warmth and depth to the seasoning.
- 1/2 tsp ground cumin: Adds a warm, earthy undertone that’s essential in Mexican-inspired dishes.
- 3 cups Monterey Jack cheese, shredded: Melts gloriously into creamy, gooey layers with a mild tang.
- Fresh cilantro or green onions, chopped, for garnish: Adds a fresh, vibrant finish to each serving.
How to Make White Chicken Enchilada Casserole Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F and giving your 9×13-inch baking dish a light greasing. This simple prep ensures your casserole won’t stick and will cook evenly, setting the stage for an effortlessly smooth baking experience.
Step 2: Make the Creamy Sauce
In a skillet, melt the butter, then whisk in the flour and cook it for about a minute to get rid of the raw flour taste while creating a slightly nutty base. Gradually pour in the chicken broth, whisking constantly until the sauce is silky and lump-free. Stir in sour cream, diced green chilies, garlic powder, salt, pepper, and cumin, blending everything into a rich, flavorful sauce. This sauce is the heart of the White Chicken Enchilada Casserole Recipe, offering creamy tang and a gentle spice that complements the chicken so well.
Step 3: Layer the Ingredients
Spread a thin layer of the sauce on the bottom of your prepared baking dish—this prevents sticking and adds moisture below the first tortilla layer. Then, start layering: tortillas, shredded chicken, cheese, and more sauce. Repeat the pattern, building up the casserole in tasty layers. Finish off with a generous top layer of sauce and cheese which will melt and brown beautifully during baking.
Step 4: Bake to Perfection
Cover the casserole tightly with foil and bake for 25 minutes. This steaming phase lets the flavors meld and the cheese soften perfectly. Remove the foil, then bake uncovered for another 10 to 15 minutes to get that bubbly, golden cheese crust that everyone loves. The sight and smell at this stage are seriously mouthwatering!
Step 5: Rest and Garnish
Letting the casserole rest for 10 minutes after baking is key. It helps set the layers for cleaner slices and allows those flavors to settle nicely. Before serving, sprinkle chopped fresh cilantro or green onions on top for a pop of color and freshness that brightens every bite.
How to Serve White Chicken Enchilada Casserole Recipe
Garnishes
Adding fresh cilantro or green onions right before serving brings a lovely herby brightness to the casserole. You can also include a squeeze of fresh lime or a dollop of sour cream on the side to enliven each bite further.
Side Dishes
This casserole pairs wonderfully with simple and fresh sides. Consider a crisp green salad with a tangy vinaigrette, Mexican street corn, or a light avocado salsa. These accompaniments add crunch and freshness that balance the richness of the casserole.
Creative Ways to Present
For a fun twist, serve individual portions in mini cast iron skillets or casserole dishes for a cozy, personalized touch. You can also layer the casserole in clear glass baking dishes so the beautiful layers show off before serving, making it as delightful visually as it is in flavor.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchilada Casserole Recipe stores beautifully in an airtight container in the fridge for up to 4 days. Reheat gently to keep the cheese from separating and to preserve that creamy texture you love.
Freezing
This casserole freezes well either before or after baking. Wrap it tightly with plastic wrap and foil to protect from freezer burn. When you’re ready, thaw it overnight in the fridge and bake or reheat as usual for a convenient, comforting meal.
Reheating
Reheat your casserole in the oven at 350°F covered with foil to keep it moist, about 15-20 minutes or until warmed through. Avoid the microwave if possible, as it can make the tortillas chewy. An oven reheat keeps the casserole creamy and delicious, just like fresh.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas can be substituted for a slightly different texture and a more traditional flavor. Just be sure to warm them first to make layering easier and prevent cracking.
Is it possible to make this vegetarian?
Yes! Simply replace the shredded chicken with sautéed vegetables like mushrooms, zucchini, and bell peppers or use a plant-based protein. Adjust the seasoning to suit your taste.
How spicy is this casserole?
This recipe has a mild heat level thanks to the diced green chilies and cumin. You can increase the spice by adding jalapeños or cayenne pepper if you like it hotter.
Can I prepare this casserole in advance?
Definitely! You can assemble the entire casserole a day before, keep it covered in the fridge, and bake when ready. It’s a great way to save time on busy days.
What cheese works best for melting?
Monterey Jack cheese is ideal because it melts smoothly and has a mild, creamy flavor that complements the sauce and chicken. You can also mix in some mild cheddar for extra flavor if desired.
Final Thoughts
This White Chicken Enchilada Casserole Recipe is one of those recipes that feels like a warm, delicious hug from the inside out. Whether you’re craving something quick yet satisfying or cooking for a group, this casserole delivers on all fronts. The layers of tender chicken, cheesy richness, and lightly spiced sauce come together so beautifully every time. Give it a try and watch it become a favorite in your recipe collection just like it has in mine!
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 deliciously creamy and cheesy baked dish featuring tender shredded chicken, soft flour tortillas, and a flavorful white sauce made with chicken broth, sour cream, and green chilies. Perfect for a comforting family dinner, it layers ingredients for a hearty meal topped with melted Monterey Jack cheese and fresh cilantro or green onions.
Ingredients
Chicken and 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 and Garnish
- 3 cups Monterey Jack cheese, shredded
- Fresh cilantro or green onions, chopped, for garnish
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Make the White Sauce: In a skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth until the mixture is smooth and thickened. Stir in the sour cream, diced green chilies, garlic powder, salt, black pepper, and ground cumin. Remove from heat once combined.
- Layer the Casserole: Spread a thin layer of the white sauce across the bottom of the prepared baking dish. Then add a layer of the halved or quartered tortillas, followed by shredded chicken, a generous sprinkle of Monterey Jack cheese, and more sauce. Repeat these layers until all ingredients are used, finishing with a top layer of sauce and cheese.
- Bake Covered: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. This allows the casserole to heat through and the flavors to meld.
- Bake Uncovered: Remove the foil and bake the casserole for an additional 10 to 15 minutes until it is bubbly and golden on top, allowing the cheese to melt perfectly and develop a light crust.
- Rest and Garnish: Let the casserole rest for 10 minutes after baking to allow it to set and make it easier to slice. Garnish with freshly chopped cilantro or green onions before serving for a fresh, vibrant touch.
Notes
- Use cooked shredded chicken from rotisserie, boiled, or grilled chicken to save time.
- For a spicier dish, add chopped jalapeños or hot sauce to the sauce mixture.
- Flour tortillas work best as they stay soft after baking; corn tortillas can be used but may create a different texture.
- Covering with foil during initial baking prevents the cheese from burning and helps cook the casserole evenly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
