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creamy white chicken enchiladas casserole recipe
Ash Tyrrell

Creamy White Chicken Enchiladas Casserole Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. Preheat your oven to 350°F and spray a 9x13-inch baking dish with non-stick cooking spray. This will ensure the casserole comes out easily and cleanly once baked.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.