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

Scale

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

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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.