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.

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)

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Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a medium saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute to form a roux.
Gradually whisk in chicken broth until smooth. Add sour cream, green chiles, and a bit of the green enchilada sauce. Season with salt and pepper. Remove from heat.
Spread a thin layer of the sauce on the bottom of the baking dish.
Layer 2–3 tortillas, then half the shredded chicken, a third of the cheese, and a drizzle of the creamy sauce.
Repeat the layers, ending with tortillas on top. Pour remaining sauce and green enchilada sauce over top, then sprinkle with remaining cheese.
Bake uncovered for 25–30 minutes until cheese is melted and bubbly.
Garnish with chopped fresh cilantro, if desired, and serve warm.

Notes

Use leftover chicken or rotisserie for quicker prep.

Swap in corn tortillas for a gluten-free version.

Add jalapeños or cayenne for more heat.

Try different cheeses like cheddar or pepper jack.

Great for make-ahead and freezing options.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1/6 of casserole
Calories: 450
Sugar: 3g
Sodium: 550mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg