Description
Few dinners are as comforting and satisfying as a bubbling casserole straight from the oven—and White Chicken Enchilada Casserole is one you’ll crave again and again. Creamy, cheesy, and loaded with tender shredded chicken, this easy bake transforms classic enchiladas into a family-friendly dish that’s perfect for busy weeknights or cozy Sunday suppers. With layers of flour tortillas, a rich white sauce, juicy chicken, and plenty of melty cheese, each bite brings all the flavors of your favorite enchiladas with none of the tedious rolling. Top with sour cream, fresh herbs, and a sprinkle of diced tomatoes for the ultimate creamy Mexican-inspired comfort food.
Ingredients
3 cups shredded cooked chicken
8 large flour tortillas
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
4 tablespoons butter
1 medium yellow onion, finely diced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream (plus extra for topping)
8 ounces mild green chiles, drained (2 cans, 4 oz each)
1 teaspoon garlic powder
1 teaspoon cumin
Salt & black pepper, to taste
Fresh cilantro, chopped (for garnish)
Green onions, chopped (for garnish)
Diced tomatoes, optional (for garnish)
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Prepare all ingredients.
2. In a large skillet over medium heat, melt the butter. Add diced onion and sauté until soft and translucent, about 3–4 minutes.
3. Sprinkle in the flour and cook, whisking constantly, for 1 minute.
4. Slowly whisk in chicken broth, stirring until the sauce is smooth and thickened, about 3–4 minutes.
5. Remove skillet from heat and stir in sour cream, green chiles, garlic powder, cumin, salt, and pepper until fully combined.
6. Spread 1/2 cup of the white sauce in the bottom of the prepared baking dish. Layer 2 tortillas over the sauce, tearing to fit if needed.
7. Top with 1/3 of the shredded chicken, 1/3 of the Monterey Jack cheese, and 1/3 of the white sauce. Repeat layers two more times, ending with last 2 tortillas.
8. Spread remaining sauce over the top, then sprinkle with all the cheddar cheese.
9. Cover dish with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is golden and bubbling.
10. Let cool 10 minutes before slicing. Garnish with sour cream, cilantro, green onions, and diced tomatoes if desired. Slice into 8 pieces and serve warm.
Notes
For extra flavor, use a blend of Monterey Jack and Pepper Jack cheeses.
Assemble the casserole ahead and refrigerate up to 24 hours before baking.
Swap in gluten-free tortillas and flour for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 piece (1/8 casserole)
- Calories: 475
- Sugar: 4g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 92mg
Keywords: easy dinner, casserole, white chicken enchilada, family meal, comfort food