I love making this white chicken enchilada casserole when I want something warm, creamy, and full of comforting flavors. It brings together tender chicken, a rich white sauce, and layers of tortillas that soak up all the deliciousness.
Why You’ll Love This Recipe
I enjoy how this recipe turns simple ingredients into a hearty meal that feels satisfying every time. The creamy white sauce paired with the chicken creates a smooth and flavorful dish that I find perfect for family dinners or gatherings. I also like that it’s easy to assemble and doesn’t require complicated steps.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked shredded chicken
8 small flour tortillas, cut into halves or strips
2 cups shredded Monterey Jack cheese
1 cup shredded mozzarella cheese
For the sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (120 g) diced green chilies
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
directions
I start by preheating the oven to 180°C (350°F) and lightly greasing a baking dish.
In a saucepan, I melt the butter over medium heat, then stir in the flour to form a smooth paste. I slowly whisk in the chicken broth, letting the sauce thicken as it cooks. Once it’s smooth, I remove it from the heat and stir in the sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
In the prepared baking dish, I spread a thin layer of sauce on the bottom. Then I add a layer of tortillas, followed by shredded chicken, some sauce, and a mix of the cheeses. I repeat the layers until all ingredients are used, finishing with sauce and a generous layer of cheese on top.
I bake the casserole for about 25–30 minutes, until it’s bubbly and the cheese is melted and slightly golden. I let it rest for a few minutes before serving so it sets nicely.
Servings and timing
I usually get about 6 to 8 servings from this casserole.
Preparation time: 20 minutes Baking time: 25–30 minutes Total time: about 45–50 minutes
Variations
I sometimes add sautéed onions or bell peppers for extra flavor and texture. When I want a bit of heat, I mix in chopped jalapeños or use pepper jack cheese instead. I also like swapping flour tortillas with corn tortillas for a slightly different taste.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze portions for up to 2 months.
To reheat, I warm the casserole in the oven at a low temperature until heated through, or I microwave individual portions for convenience.
FAQs
Can I use rotisserie chicken?
I often use rotisserie chicken because it saves time and adds great flavor.
Can I make this casserole ahead of time?
I like assembling it ahead and storing it in the fridge, then baking it when I’m ready to serve.
Why did my sauce turn out too thick?
I find that adding a little extra chicken broth helps loosen the sauce if it becomes too thick.
Can I make it gluten-free?
I substitute the flour with a gluten-free alternative and use gluten-free tortillas, and it works well.
What cheese works best for this recipe?
I prefer Monterey Jack and mozzarella for their melt and mild flavor, but I sometimes experiment with other cheeses.
Conclusion
I find this white chicken enchilada casserole to be a comforting and creamy dish that’s easy to prepare and always satisfying. It’s one of those recipes I return to whenever I want a dependable and flavorful meal that everyone enjoys.
A creamy and comforting white chicken enchilada casserole made with tender shredded chicken, layered tortillas, and a rich white sauce, baked until bubbly and golden.
Ingredients
2 cups cooked shredded chicken
8 small flour tortillas, cut into halves or strips
2 cups shredded Monterey Jack cheese
1 cup shredded mozzarella cheese
For the sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (120 g) diced green chilies
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
In a saucepan over medium heat, melt the butter and stir in the flour to form a smooth paste (roux).
Gradually whisk in the chicken broth, stirring constantly until the sauce thickens and becomes smooth.
Remove from heat and stir in sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper.
Spread a thin layer of sauce on the bottom of the prepared baking dish.
Add a layer of tortillas, followed by shredded chicken, sauce, and a mix of the cheeses.
Repeat the layers until all ingredients are used, finishing with sauce and a generous layer of cheese on top.
Bake for 25 to 30 minutes, until the casserole is bubbly and the cheese is melted and lightly golden.
Let the casserole rest for a few minutes before serving to allow it to set.
Notes
Rotisserie chicken can be used for convenience and added flavor.
Add sautéed onions or bell peppers for extra texture and taste.
For more heat, include chopped jalapeños or use pepper jack cheese.
Corn tortillas can be substituted for flour tortillas for a different flavor.
If the sauce is too thick, add a bit more chicken broth to adjust consistency.
Store leftovers in the refrigerator for up to 4 days.
Freeze portions for up to 2 months and thaw before reheating.
Reheat in the oven at low temperature or microwave individual servings.
