If you are craving a comforting dish with a creamy, cheesy twist, the White Chicken Enchilada Casserole Recipe is exactly what you need. This casserole layers tender shredded chicken with mild green chiles, melted Monterey Jack cheese, and a luscious sour cream sauce that brings everything together in one irresistible bake. It’s a fantastic spin on traditional enchiladas that feels like a warm hug on a plate, perfect for family dinners or impressing friends without standing over the stove for hours.
Ingredients You’ll Need
The beauty of the White Chicken Enchilada Casserole Recipe lies in its simplicity; each ingredient plays an essential role in building layers of flavor and texture. From the creamy cheese that melts to perfection, to the blend of spices that gently wake up your palate, all components come together effortlessly to create that perfect balance.
- 3 cups cooked shredded chicken: The hearty protein base that makes this dish satisfying and filling.
- 2 cups shredded Monterey Jack cheese, divided: Provides creamy, mild meltiness and a slightly tangy flavor.
- 1 can (4 oz) diced green chiles: Adds a subtle, smoky heat that brightens the casserole.
- 1/2 teaspoon garlic powder: Delivers a rich, savory undertone without overpowering.
- 1/2 teaspoon onion powder: Enhances depth and rounds out the flavor profile.
- 1/2 teaspoon cumin: Offers a warm, earthy note characteristic of Mexican-inspired dishes.
- 1/2 teaspoon salt: Keys in on balancing all the flavors beautifully.
- 1/4 teaspoon black pepper: Adds a gentle kick for an inviting warmth.
- 8 small flour tortillas: These soft layers form the perfect canvas to hold the creamy filling.
- 2 tablespoons butter: Essential for making the roux that thickens the sauce.
- 2 tablespoons all-purpose flour: Works with butter to create a smooth, luscious white sauce.
- 1 1/2 cups chicken broth: Infuses the sauce with savory notes and keeps it light.
- 1 cup sour cream: Brings richness and tang that elevate the casserole’s creaminess.
- 1/2 cup milk: Helps achieve the perfect sauce consistency without heaviness.
How to Make White Chicken Enchilada Casserole Recipe
Step 1: Prepare the Chicken Mixture
Begin by combining your cooked shredded chicken with 1 1/2 cups of Monterey Jack cheese, diced green chiles, and all the spices—garlic powder, onion powder, cumin, salt, and black pepper—in a large bowl. This mixture becomes the flavorful core of your casserole, with each seasoning working in harmony to lift the mild chicken flavors into something truly memorable.
Step 2: Make the White Sauce
In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux. Cook it for about a minute to get rid of the raw flour taste. Then, slowly pour in the chicken broth and milk while continuously whisking. This step creates a silky white sauce that thickens beautifully in just a few minutes. Once thickened, remove from heat and stir in the sour cream for a smooth, tangy finish that’s key to this recipe’s creaminess.
Step 3: Layer the Casserole
Lightly grease a 9×13-inch baking dish and begin assembling by spreading a thin layer of sour cream sauce on the bottom. Next, layer 4 tortillas to cover the base, followed by half of the chicken mixture and then more sauce. Repeat these layers with the remaining tortillas, chicken mixture, and sauce to build a rich, creamy structure that will bake into cheesy perfection.
Step 4: Add Cheese and Bake
Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese evenly across the top. The cheese will melt and form a golden, bubbling crust during baking. Bake the casserole uncovered at 375°F (190°C) for 25 to 30 minutes until the edges bubble and the top is beautifully browned. After baking, let it rest for 5 minutes to set up before serving.
How to Serve White Chicken Enchilada Casserole Recipe
Garnishes
Fresh garnishes like chopped cilantro or sliced green onions add a burst of color and a fresh herbal note that complements the richness of the casserole. A dollop of sour cream or a squeeze of lime juice can brighten each bite and give it that restaurant-quality finish.
Side Dishes
This hearty casserole pairs wonderfully with crisp green salads or Mexican-style street corn for a vibrant contrast in textures and flavors. A light avocado salad or black bean and corn salsa also be excellent for rounding out the meal without overshadowing the star dish.
Creative Ways to Present
For a casual gathering, serve this casserole family-style straight from the baking dish so everyone can dig in and serve themselves. Alternatively, for a more polished presentation, plate individual portions and add a small side of pickled jalapeños or a drizzle of homemade salsa verde for color and a zingy kick.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchilada Casserole Recipe keeps well when stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it just as delicious the next day.
Freezing
You can freeze the casserole either before baking or after it has cooled completely. Wrap it tightly in foil and plastic wrap or use a freezer-safe container to prevent freezer burn. It will keep well for up to 2 months, perfect for meal prep or unexpected guests.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through to maintain that lovely melty texture. Microwaving works too but can sometimes alter the sauce’s consistency, so cover and heat in short bursts to avoid drying out.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds flavor and saves time without compromising the deliciousness of your White Chicken Enchilada Casserole Recipe.
What can I substitute for Monterey Jack cheese?
If Monterey Jack isn’t available, mild cheddar or a Mexican cheese blend works well as a substitute and still provides that creamy melt you want.
Is this casserole spicy?
This dish offers a mild heat from the green chiles and warm spices, making it approachable for most. You can always adjust by adding more chiles or a dash of hot sauce to suit your spice preference.
Can I add vegetables to the casserole?
Definitely! Adding chopped spinach, black beans, or even corn can boost the nutrition and add interesting textures without overpowering the comforting flavors.
How long does the casserole take to bake?
It bakes uncovered at 375°F (190°C) for about 25 to 30 minutes, just enough time for it to bubble and form that gorgeous golden crust on top.
Final Thoughts
This White Chicken Enchilada Casserole Recipe is the ultimate cozy dinner solution that blends simplicity with unforgettable flavor. Whether you’re cooking for a weeknight family meal or a casual gathering, it’s guaranteed to bring smiles and second servings at the table. Give it a try and watch it become one of your favorite go-to recipes!
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White Chicken Enchilada Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Nut-Free
Description
This White Chicken Enchilada Casserole is a creamy, flavorful twist on traditional enchiladas, combining shredded chicken, Monterey Jack cheese, and a rich white sauce made from chicken broth, sour cream, and spices. Layered with soft flour tortillas and baked until bubbly and golden, it’s perfect for a comforting Mexican-inspired main course.
Ingredients
Chicken Mixture
- 3 cups cooked shredded chicken
- 1 1/2 cups shredded Monterey Jack cheese
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 cup sour cream
Others
- 8 small flour tortillas
- 1/2 cup shredded Monterey Jack cheese (for topping)
Instructions
- Preheat and Prepare Filling: Preheat your oven to 375°F (190°C). In a large bowl, combine the shredded chicken, 1 1/2 cups of shredded Monterey Jack cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and black pepper. Mix thoroughly and set aside.
- Make the White Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the chicken broth and milk while whisking continuously. Cook for 3 to 5 minutes, stirring often, until the sauce thickens. Remove from heat and stir in the sour cream until the sauce is smooth.
- Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Spread a spoonful of the white sauce on the bottom. Arrange 4 tortillas to cover the base evenly. Spread half of the chicken mixture over the tortillas, then add a layer of the white sauce over the chicken.
- Layer Again: Repeat the layering with the remaining 4 tortillas, the rest of the chicken mixture, and the remaining sauce.
- Add Cheese and Bake: Sprinkle the remaining 1/2 cup shredded Monterey Jack cheese evenly over the top layer. Bake the casserole uncovered for 25 to 30 minutes, or until the top is bubbly and golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. This helps the casserole set and makes it easier to cut and serve.
Notes
- Add chopped spinach or black beans to the chicken mixture for extra nutrition and texture.
- Rotisserie chicken works great for convenience and adds rich flavor.
- Garnish with chopped fresh cilantro or green onions before serving for a fresh, vibrant finish.
