White Chicken Enchilada Casserole
Creamy, cheesy, and packed with flavor, this White Chicken Enchilada Casserole is a comforting, easy-to-make dish the whole family will love!
A 45-MINUTE CASSEROLE
This super simple White Chicken Enchilada Casserole recipe is actually based on my recipe for White Chicken Enchiladas. It’s actually one of my most popular recipes so I figured, why not turn it into a casserole? Tender chicken with a creamy sauce and all your favorite white enchilada flavors all baked into a casserole, what’s not to love?!
I made this tonight, and we thoroughly enjoyed it. Easy to make, and very tasty. Thanks for a great recipe!
– Corrie
FREQUENTLY ASKED QUESTIONS:
I think some of my favorite options to serve alongside this casserole are Mexican rice, refried beans and/or a salad. Any of these options would all work. I think I’d like a big slice of Mexican cornbread and maybe some Mexican street corn too.
This casserole is pretty easy to freeze. My only complaint when freezing foods with tortillas in them is that they can get soggy. So as long as you don’t mind that, you can freeze it. I think corn tortillas would be less likely to get soggy than flour, so that might be a good option.
Try adding a can of white Great Northern beans, black beans or pinto beans for extra protein. Sprinkle them on top of each chicken layer. Additionally, when serving, you can add fresh diced tomatoes, avocado chunks, fresh diced jalapeno and chopped fresh cilantro.
Leftovers are good for about three days when stored in the fridge in an airtight container. You can freeze this casserole for up to 3 months in a freezer safe container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- shredded & diced cooked chicken– I used all the meat from one rotisserie chicken to save time but you can cook up some chicken breast or pull some meat from some cooked chicken thighs or grab a couple of cans of chicken (no judgement here!)
- shredded monterey jack cheese– you can customize this to your liking. Use your favorite blend of shredded cheese. I think pepper jack would be great for a little kick.
- garlic powder
- salt and pepper – if you want to step up the seasoning, try adding adobo seasoning instead of salt!
- flour tortillas– I used the taco size tortillas, any brand will work just fine. You can cut them up into fourths (like little triangles) and layer them instead of how I did it below. You could also use corn tortillas instead.
- butter
- all-purpose flour
- chicken broth– you can use low or no sodium broth. If you have Homemade Chicken Broth, that will work too.
- sour cream – if sour cream isn’t your thing, try using Mexican Crema or plain Greek yogurt.
- cream cheese– this is an optional ingredient, but makes the casserole extra creamy. If you don’t care to use it, this casserole will still work.
- diced green chiles – you’re going to leave these undrained.
HOW TO MAKE WHITE CHICKEN ENCHILADA CASSEROLE:
Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with non-stick cooking spray. Set it aside. In a medium-size bowl, add the shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, salt and pepper. Stir to combine. Set it aside. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until combined and cook for a minute or so to thicken.
Add the chicken broth, sour cream, cream cheese (if using) and chiles to the saucepan and whisk until smooth. Bring to a simmer and whisk continuously until it begins to thicken. Remove from heat.
Stack the flour tortillas and use a knife to cut them in half. Lay 8 halves to cover the bottom of the prepared pan. Spread 1/3 of the chicken mixture evenly over the tortillas.
Pour 1/3 of the sauce over the chicken.
Repeat the process adding tortillas, chicken and sauce two additional times.
After the final layer of cream is added, sprinkle the final 1 cup of shredded Monterey Jack cheese over the top. Bake in the preheated oven for 30 minutes or until bubbly. You can broil on low for an additional few minutes to slightly brown the top. Watch closely as it can burn quickly.
Garnish and serve!
CRAVING MORE RECIPES?
White Chicken Enchilada Casserole
Ingredients
- 3 cups shredded & diced cooked chicken (I used a rotisserie chicken)
- 2 cups shredded Monterey Jack Cheese (divided use)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth (can use low or no sodium)
- 1 cup sour cream
- 2 ounces cream cheese (optional)
- 4 ounce can diced green chiles, undrained
- 12 taco size flour tortillas (can use corn tortillas)
- chopped fresh parsley or cilantro (for garnish, optional)
Instructions
- Preheat oven to 350F degrees.
- Spray a 9×13-inch baking dish with non-stick cooking spray. Set it aside.
- In a medium-size bowl, add 3 cups shredded & diced cooked chicken, 1 cup shredded Monterey Jack cheese, ½ teaspoon garlic powder, ½ teaspoon salt and ½ teaspoon ground black pepper. Stir to combine. Set it aside.
- In a medium saucepan, melt 3 Tablespoons butter over medium heat. Add 3 Tablespoons all-purpose flour and cook for a minute or so to thicken.
- Add 2 cups chicken broth, 1 cup sour cream, 2 ounces cream cheese (if using) and 4 ounce can diced green chiles, undrained to the saucepan and whisk until smooth.
- Bring to a simmer and whisk continuously until it begins to thicken. Remove from heat.
- Stack 12 taco size flour tortillas and use a knife to cut them in half (or in quarters.)
- Lay 8 halves to cover the bottom of the prepared pan.
- Spread 1/3 of the chicken mixture evenly over the tortillas.
- Pour 1/3 of the sauce over the chicken.
- Repeat the process adding tortillas, chicken and sauce two additional times.
- After the final layer of cream is added, sprinkle the final 1 cup shredded Monterey Jack cheese over the top.
- Bake uncovered in the preheated oven for 30 minutes or until bubbly. You can broil on low for an additional few minutes to slightly brown the top. Watch closely as it can burn quickly.
- Garnish with chopped fresh parsley or cilantro (optional) and serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Absolutely delicious! and beautiful presentation! No different than rolling up your tortillas stuffed with the exact delicious ingredients! Just easier! Which I call easy peasy! Perfect for all family and Friends ..holidays and gatherings!! Definitely delicious!!
This is an awesome, delicious casserole . Families love it and it’s easy.
Have you tried making these like traditional enchiladas where you fill the tortillas and wrap them and cover with the sauce?
Not sure if you had a chance to read above but this recipe is based off this one 🙂 https://www.thecountrycook.net/creamy-chicken-enchiladas/
This was very good and not spicy so it was loved by our whole family (even the super picky ones!) Thank you!
Made this tonight and hubby and I loved it! So so easy and will be adding to our weeknight recipe list. Thanks for a great meal!
Just found your page and I am beyond thrilled. This is a recipe that my late Aunt would cook for me when I stayed with her during college. It is delicious but at the time I did not think to save it. Unfortunately her kids did not save her recipes and I thought it was gone forever. I had actually forgotten about it until my daughter requested enchiladas for her birthday. Have tried winging it but decided to try a recipe and found your page. This will now be in our permanent rotation. Can’t wait to try more!! Thank you SO much!!!
Excellent!! My wife and kids devoured it! Not spicy which was perfect for us
This casserole is very very good. It’s a keeper.
This is definitely a keeper. So good. I added cilantro seasoning with my chicken. We added sour cream as a topping.
Delicious.
The whole family loved this dish……easy….added to favorites.
Hello, what can I use in place of green chiles? Thanks
You can use a can of diced jalapeños. The diced green chiles are much milder though and are not spicy in this dish if that is what you’re concerned about. Otherwise, just leave them out.
My wife loved it and told me I definitely need to make again. Very easy to customize to your tastes. Excellent
Made this and it was fantastic!
Very yummy and easy to make. I followed the recipe and garnished with fresh chopped onion and tomato. It had a mild heat but can easily make it hotter if you want to use a can of jalapeños.
Everyone really loved this. We can’t really do red sauce or anything spicy anymore because of my husband’s acid reflux. I was worried he’d have issues with this cream sauce but he did great and the taste was amazing! Thank you!
well done! simple recipe, easy to make, and it was delicious! you don’t know how many recipes I’ve tried (followed exactly) that looked great, but turned out “blah”.
Thanks for taking a chance on this recipe Brett! That means a lot to read!
Absolutely delicious! Didn’t change anything. I considered toasting the tortillas and added some on top which yurned out crunchy. I will make this again.
Thank you,
Deb
Made last night – the whole family really enjoyed this recipe. Not too spicy so perfect for the kiddos! Thank you!
It could get soggy
I have made enchiladas with corn tortillas before without frying them first ,and they tasted mealy.Do they with this recipe also? I don’t want to fry them first.
I personally am not a fan of corn tortillas so I think it really comes down to taste preferences. For me, this recipe is best with flour but can be done with corn for those who like the taste & texture of corn tortillas.
I made this tonight, and we thoroughly enjoyed it. Easy to make, and very tasty. Thanks for a great recipe!
Yay! Thanks so much Corrie!
I love your White Chicken Enchiladas and we are definitely trying this casserole. Will let you know how it turns out.