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White Chicken Enchilada Casserole

This creamy, cheesy chicken enchilada casserole is a comforting dish that's easy to make in one pan—perfect for busy nights and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 3 cups cooked, shredded, and diced chicken (rotisserie chicken works perfectly) Using rotisserie chicken can save time.
  • 2 cups shredded Monterey Jack cheese (divided) Reserve 1 cup for topping.
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
For the Creamy Sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour To thicken the sauce.
  • 2 cups chicken broth (low or no sodium preferred)
  • 1 cup sour cream
  • 2 ounces cream cheese (optional) For extra creaminess.
  • 1 can diced green chiles (4-ounce, undrained)
For the Casserole
  • 12 pieces taco-size flour tortillas Corn tortillas can be used for a gluten-free option.
  • 1 tablespoon fresh parsley or cilantro, chopped (optional for garnish) Adds a fresh touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray or grease it lightly with oil or butter.
  2. In a medium-sized mixing bowl, combine the cooked chicken, 1 cup of shredded cheese, garlic powder, salt, and pepper. Stir until well mixed. Set aside.
Making the Sauce
  1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and stir continuously for about 1 minute.
  2. Slowly add the chicken broth while whisking to avoid lumps. Add sour cream, cream cheese if using, and diced green chiles. Whisk until smooth and let it simmer until thickened (about 5 minutes).
Assembly
  1. Cut the tortillas in half or quarters for easier layering.
  2. Layer tortilla halves in the bottom of the baking dish. Overlap slightly.
  3. Spread one-third of the chicken mixture over the tortillas, then pour one-third of the sauce on top. Spread it out evenly.
  4. Repeat the layers two more times (tortillas, chicken, sauce). Finish with the remaining 1 cup of shredded cheese on top.
Baking
  1. Bake uncovered for 30 minutes until edges are bubbly and top is golden. For a crispy finish, broil for an additional 2-3 minutes.
  2. Let the casserole sit for 5-10 minutes before slicing.
  3. Garnish with chopped parsley or cilantro if desired.

Notes

Leftover casserole can be refrigerated for 3-4 days or frozen for up to 2 months. Reheat at 350°F until warmed through or microwave for a quick fix.