Description
This White Chicken Enchilada Casserole captures all the rich and comforting flavors of traditional white chicken enchiladas in an easy-to-make baked casserole. Featuring shredded chicken, creamy cheese sauce, and a hint of green chiles all layered with soft flour tortillas, this dish is perfect for a family dinner or casual gathering.
Ingredients
Chicken Mixture
- 3 cups shredded & diced cooked chicken (rotisserie chicken recommended)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 ounce can diced green chiles, undrained
Cheese 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)
- 2 cups shredded Monterey Jack Cheese (divided use)
Casserole
- 12 taco size flour tortillas (corn tortillas can be used as substitute)
- Chopped fresh parsley or cilantro (for garnish, optional)
Instructions
- Prepare the chicken mixture: In a medium bowl, combine the shredded cooked chicken with garlic powder, salt, black pepper, and the undrained diced green chiles. Mix well to evenly distribute the seasonings.
- Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly to form a roux without browning. Gradually whisk in the chicken broth, continuing to stir until the sauce thickens and is smooth. Remove from heat and stir in sour cream, cream cheese (if using), and 1 cup of the shredded Monterey Jack cheese until fully melted and creamy.
- Preheat the oven: Set the oven to 350°F (175°C) to prepare for baking the casserole.
- Assemble the casserole: Lightly grease a 9x13 inch baking dish. Place a layer of 3 tortillas on the bottom. Spread about one-third of the chicken mixture over the tortillas, then pour one-third of the cheese sauce on top and sprinkle with a portion of the remaining 1 cup Monterey Jack cheese. Repeat layering two more times ending with cheese on top.
- Bake the casserole: Cover the dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes or until the top is bubbly and lightly golden.
- Garnish and serve: Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with chopped fresh parsley or cilantro if desired before serving.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Cream cheese is optional but adds extra creaminess to the sauce.
- You can substitute corn tortillas for flour tortillas to reduce gluten.
- For a lower sodium version, use low-sodium chicken broth and adjust seasoning accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven or microwave.
