Description
This White Chicken Enchilada Casserole is a creamy, cheesy, and comforting dish featuring layers of tender shredded chicken, flour tortillas, and a flavorful white sauce made with sour cream, green chilies, and spices. Baked until golden and bubbly, it’s perfect for a family dinner or potluck.
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Prepare Sauce: In a skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth until the mixture is smooth. Remove from heat and stir in the sour cream, diced green chilies, garlic powder, salt, black pepper, and ground cumin until well combined.
- Layer Ingredients: Spread a thin layer of the prepared sauce on the bottom of the baking dish. Arrange a layer of the halved or quartered flour tortillas over the sauce, followed by a layer of shredded chicken, a generous sprinkling of Monterey Jack cheese, and spoonfuls of the sauce. Repeat layering until all ingredients are used, finishing with a layer of sauce and cheese on top.
- Bake Covered: Cover the casserole dish tightly with foil and bake in the preheated oven for 25 minutes to heat through and allow flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes, or until the casserole is bubbly and the cheese on top is golden brown and slightly crisp.
- Rest and Garnish: Let the casserole rest for 10 minutes before slicing to allow it to set. Garnish with freshly chopped cilantro or green onions before serving for a fresh, vibrant finish.
Notes
- Leftover roasted or rotisserie chicken works well for this recipe.
- For a spicier kick, add chopped jalapeños or more green chilies.
- You can substitute Monterey Jack with a blend of mozzarella and white cheddar.
- Make ahead by assembling the casserole and refrigerating it overnight before baking.
- Serve with a side of Mexican rice or a fresh salad for a complete meal.
