Name: White Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 3 cups cooked chicken, shredded; 2 cups shredded Monterey Jack cheese (divided); 1 (10-ounce) can green enchilada sauce; 1 cup sour cream; 1 (4-ounce) can diced green chiles; 8–10 small flour tortillas; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; Salt and black pepper, to taste; Fresh cilantro, chopped (optional, for garnish)

Creamy, cheesy, and packed with comforting flavors, this White Chicken Enchilada Casserole is my go-to dish when I need something easy but satisfying. It layers tender shredded chicken with a creamy sauce, soft tortillas, and melty cheese — all baked to bubbly perfection. Whether it’s a family dinner or a meal prep option for the week, this casserole never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cooked chicken, shredded

2 cups shredded Monterey Jack cheese (divided)

1 (10-ounce) can green enchilada sauce

1 cup sour cream

1 (4-ounce) can diced green chiles

8–10 small flour tortillas

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

Salt and black pepper, to taste

Fresh cilantro, chopped (optional, for garnish)

Directions

I start by preheating my oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.

In a medium saucepan over medium heat, I melt the butter, then stir in the flour and cook it for about a minute to make a roux.

Gradually, I whisk in the chicken broth until smooth, then add the sour cream, green chiles, and a bit of the enchilada sauce. I season this creamy mixture with salt and pepper, then remove it from the heat.

I spread a thin layer of the sauce in the bottom of the baking dish.

I layer 2–3 tortillas on the bottom, followed by half the shredded chicken, a third of the cheese, and a drizzle of the creamy sauce.

I repeat the layers, finishing with tortillas on top, the remaining sauce, and the rest of the cheese.

I pour the remaining green enchilada sauce over the top for extra flavor and moisture.

I bake the casserole uncovered for 25–30 minutes, until the cheese is melted and bubbly.

I like to garnish with fresh cilantro before serving it warm.

Servings and timing

Servings: 6

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Variations

I often switch things up depending on what I have. Sometimes I use corn tortillas for a gluten-free version or swap in cheddar or a Mexican blend cheese for a different flavor. For more heat, I add chopped jalapeños or a dash of cayenne to the sauce. I’ve also made this with leftover turkey, which works just as well as chicken.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat, I prefer using the oven at 350°F for about 15 minutes so the cheese gets melty again. The microwave works too for quicker results — about 1-2 minutes per serving.

FAQs

How do I make this casserole ahead of time?

I assemble everything up to the baking step, then cover and refrigerate it for up to 24 hours. When ready, I bake it as directed, adding a few extra minutes to account for the cold start.

Can I freeze this enchilada casserole?

Yes, I freeze the assembled but unbaked casserole. I wrap it tightly in foil and freeze for up to 2 months. I thaw it overnight in the fridge before baking as usual.

What can I use instead of green enchilada sauce?

If I don’t have green enchilada sauce, I use a homemade version with tomatillos or even substitute with a mild green salsa for a similar effect.

Is there a low-carb version of this casserole?

To lower the carbs, I replace the flour tortillas with low-carb wraps or even layers of cooked zucchini slices or cauliflower tortillas.

Can I use a different type of cheese?

Absolutely. I’ve used cheddar, pepper jack, and even mozzarella when that’s all I had. Monterey Jack melts well and has a mild flavor, but any good melting cheese will work.

Conclusion

This White Chicken Enchilada Casserole is one of those dishes I rely on again and again. It’s easy to make, family-friendly, and so satisfying. Whether I’m feeding a crowd or looking for leftovers to enjoy throughout the week, this creamy, cheesy casserole always hits the spot.

Recipe:

White Chicken Enchilada Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 45 minutes
Yield: 6 servings
Diet: Low Salt

Print Recipe

Pin Recipe

Description

This White Chicken Enchilada Casserole is a creamy, cheesy, and comforting dish that layers shredded chicken, tortillas, and a flavorful white sauce with green chiles. Baked to bubbly perfection, it’s an easy, satisfying meal perfect for weeknights or meal prep.