Last week, I tried this creamy white chicken enchiladas casserole, and I can’t wait to share it with you! It’s incredibly simple to prepare, with layers of juicy chicken, gooey cheese, and a creamy sauce that melds together perfectly.
The best part? You get all the flavors of enchiladas without having to roll tortillas! My family loved every bite, and I’m sure yours will too. Get ready to make a comforting dish that’s perfect for weeknight dinners or special occasions.
Credit: eatwell101
Ingredients
Here’s everything you’ll need to create this mouthwatering casserole. Using fresh ingredients and following pro tips will make all the difference!
- 3 cups cooked, shredded chicken
I recommend using rotisserie chicken for convenience, but freshly cooked chicken breasts or thighs work just as well. - 2 cups shredded Monterey Jack cheese (divided use)
Freshly grated cheese melts much better than pre-shredded. Feel free to mix in Pepper Jack for a slight kick. - ½ teaspoon garlic powder
Adds a subtle earthy flavor to balance the creaminess. - ½ teaspoon salt
For seasoning. Alternatively, use adobo seasoning for added depth. - ½ teaspoon black pepper
Freshly ground pepper enhances the dish’s flavor. - 3 tablespoons butter
Helps create a thick roux for the sauce. - 3 tablespoons all-purpose flour
Essential for thickening the white sauce. - 2 cups chicken broth
Use low-sodium broth to control the salt level. Homemade broth works beautifully! - 1 cup sour cream
It’s the creamy heart of the sauce, but you can substitute plain Greek yogurt if you prefer. - 2 ounces cream cheese (optional)
Makes the casserole extra rich and velvety. You can skip this if you want a lighter sauce. - 4-ounce can diced green chiles (undrained)
Adds just the right amount of tang and aroma. Not too spicy, so it’s kid-friendly, too. - 12 taco-sized flour tortillas
Cut into halves or quarters for layering. Corn tortillas are a great alternative if you love a hearty texture. - Chopped fresh parsley or cilantro (optional, for garnish)
Brightens up the final dish with fresh, herby notes.
Note: This recipe serves 6–8 people, making it ideal for families or meal prep!
Variations
Want to customize your casserole? Here are some great variations to suit your needs:
- Dairy-free: Replace sour cream with plant-based yogurt and use dairy-free cheese alternatives.
- Spicy: Add a chopped jalapeño or a handful of diced chipotles in adobo sauce for extra heat.
- Protein boost: Mix in a can of drained black beans or white beans between layers.
- Low-carb: Use low-carb tortillas or thinly sliced zucchini as a swap for traditional tortillas.
- Flavor twist: Sprinkle in smoked paprika or cumin for added depth.
You might also enjoy trying Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo as a fun side dish to complement this meal.
Cooking Time
Here’s a quick breakdown of the time you’ll need to whip up this casserole:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
You don’t need a fancy setup for this recipe. Just these basics:
- 9×13-inch baking dish: For baking the casserole.
- Medium saucepan: To prepare the creamy sauce.
- Whisk: Essential for ensuring your sauce is lump-free.
- Mixing bowl: For tossing the chicken and cheese mixture.
- Knife: To cut the tortillas into smaller pieces.
- Measuring cups and spoons: For precise ingredient quantities.
How to Make Creamy White Chicken Enchiladas Casserole Recipe?
Step 1: Prepare Your Baking Dish
Preheat your oven to 350°F and spray a 9×13-inch baking dish with non-stick cooking spray. This will ensure the casserole comes out easily and cleanly once baked.
Step 2: Mix the Chicken Filling
In a medium bowl, toss together the shredded chicken, 1 cup of shredded cheese, garlic powder, salt, and pepper. This savory mixture will form the heart of your casserole.
Step 3: Make the Creamy Sauce
Melt the butter in a medium saucepan over medium heat. Add the flour, whisking constantly, to form a thick paste (roux). Gradually add the chicken broth, whisking as you go to create a smooth base. Stir in sour cream, cream cheese, and green chiles. Cook for 2–3 minutes until the sauce thickens to a creamy consistency. Remove from heat.
Step 4: Layer the Casserole
Cut tortillas into halves or quarters. Arrange a layer of tortillas to cover the bottom of your prepared baking dish. Spread one-third of the chicken mixture evenly over the tortillas, then pour one-third of the sauce on top. Repeat this process for two more layers, finishing with the remaining sauce.
Step 5: Add Cheese and Bake
Sprinkle the final cup of shredded cheese over the top layer, ensuring even coverage. Place the dish in your preheated oven and bake for 30 minutes, until the casserole is bubbling at the edges. For a golden cheese topping, broil on low for 2–3 minutes but keep a close eye to prevent burning.
Step 6: Garnish and Serve
Remove from the oven and allow the casserole to cool for 5–10 minutes. Garnish with fresh parsley or cilantro before serving for a pop of color and flavor.
Credit: eatwell101
Additional Tips for Making this Recipe Better
Here’s what I’ve learned from making this casserole multiple times:
- Shred your own cheese for the best melt and creaminess. Pre-shredded cheese often contains anti-caking agents that hinder melting.
- Toast the tortillas lightly in a pan before layering. It prevents them from becoming soggy and adds a faint nuttiness.
- Adjust the thickness of the sauce to your liking. If it feels too thick, add a splash of milk or broth.
- Freeze components separately if making ahead. This avoids sogginess when reheating.
How to Serve Creamy White Chicken Enchiladas Casserole?
Serve this casserole hot and pair it with complementary sides for a full meal. Here are some ideas:
- Add a side of Mexican rice or refried beans. Both are excellent for soaking up the extra sauce!
- Garnish servings with fresh diced tomatoes, sliced avocado, or a dollop of sour cream.
- Set out tortilla chips to scoop up cheesy bites.
You can also enjoy similar hearty dishes like the Cajun Steak with Apricot Orange Glaze for a flavorful twist.
Nutritional Information
This casserole is both comforting and satisfying! Here’s a quick summary of the nutritional breakdown per serving:
- Calories: 423
- Protein: 24g
- Carbohydrates: 28g
- Fat: 24g
Make Ahead and Storage
- To Store: Keep leftovers in an airtight container in the refrigerator for 3 days.
- To Freeze: Wrap the casserole tightly in plastic wrap and then foil. Store in the freezer for up to 3 months.
- To Reheat: Warm individual portions in the microwave or cover the casserole with foil and heat in the oven at 350°F until warmed through.
Why You’ll Love This Recipe?
This casserole is a winner for so many reasons!
- Quick and Simple: Perfect for busy weeknights when you want a hearty, flavorful meal without too much effort.
- Customizable: Easy to adapt for dietary preferences or to use what you have on hand.
- Family-Friendly: Creamy, cheesy, and just the right level of spice makes it a hit with kids and adults alike.
- Make-Ahead Friendly: Prepares beautifully in advance, whether for meal prep or hosting guests.
- Crowd-Pleasing Comfort Food: Its rich flavors and gooey texture never disappoint!
This creamy white chicken enchiladas casserole is the perfect balance of practicality and deliciousness. It’s easy to prepare, loaded with flavor, and will leave everyone at the table craving more.
Whether you’re cooking for your family or impressing dinner guests, this recipe will quickly become a favorite! For more inspiration, check out these Chicken Recipes that are equally delicious and easy to make.
Creamy White Chicken Enchiladas Casserole Recipe
Ingredients
Method
- Preheat your oven to 350°F and spray a 9×13-inch baking dish with non-stick cooking spray. This will ensure the casserole comes out easily and cleanly once baked.
- In a medium bowl, toss together the shredded chicken, 1 cup of shredded cheese, garlic powder, salt, and pepper. This savory mixture will form the heart of your casserole.
- Melt the butter in a medium saucepan over medium heat. Add the flour, whisking constantly, to form a thick paste (roux). Gradually add the chicken broth, whisking as you go to create a smooth base. Stir in sour cream, cream cheese, and green chiles. Cook for 2–3 minutes until the sauce thickens to a creamy consistency. Remove from heat.
- Cut tortillas into halves or quarters. Arrange a layer of tortillas to cover the bottom of your prepared baking dish. Spread one-third of the chicken mixture evenly over the tortillas, then pour one-third of the sauce on top. Repeat this process for two more layers, finishing with the remaining sauce.
- Sprinkle the final cup of shredded cheese over the top layer, ensuring even coverage. Place the dish in your preheated oven and bake for 30 minutes, until the casserole is bubbling at the edges. For a golden cheese topping, broil on low for 2–3 minutes but keep a close eye to prevent burning.
- Remove from the oven and allow the casserole to cool for 5–10 minutes. Garnish with fresh parsley or cilantro before serving for a pop of color and flavor.
Notes
- Shred your own cheese for the best melt and creaminess. Pre-shredded cheese often contains anti-caking agents that hinder melting.
- Toast the tortillas lightly in a pan before layering. It prevents them from becoming soggy and adds a faint nuttiness.
- Adjust the thickness of the sauce to your liking. If it feels too thick, add a splash of milk or broth.
- Freeze components separately if making ahead. This avoids sogginess when reheating.
