Easy White Chicken Enchilada Casserole Recipe for Dinner Magic

Comfort meets creativity in this delightful white chicken enchilada casserole that brings zesty Mexican-inspired flavors right to your dinner table.

Layers of tender chicken, creamy sauce, and melted cheese create a mouthwatering experience you’ll absolutely love.

Weeknight meals just got a serious upgrade with this simple yet incredibly satisfying dish.

Cheesy goodness blends perfectly with soft tortillas and juicy chicken chunks.

Spices dance across each bite, promising a meal that feels both familiar and exciting.

Home cooks will appreciate how easily this casserole comes together with minimal prep time.

Dive into a culinary adventure that guarantees smiles and clean plates around the table.

Why White Chicken Enchilada Casserole Is Popular

• Tackle Complex Flavors Simply: This recipe transforms basic ingredients into a restaurant-quality dish without requiring advanced cooking skills, making gourmet Mexican cuisine accessible to home cooks.
• Create Crowd-Pleasing Comfort: Packed with creamy sauce, tender chicken, and melty cheese, this casserole delivers irresistible flavors that satisfy both kids and adults at family dinners or potluck gatherings.
• Customize with Ease: Flexible ingredients allow personalization – swap chicken for turkey, adjust spice levels, or add extra vegetables to match dietary preferences and pantry availability.
• Prepare Ahead Perfectly: Assembling this casserole can be done in advance, making it ideal for busy weeknights or preparing meals before entertaining guests, reducing last-minute cooking stress.

Ingredients List for White Chicken Enchilada Casserole

• Chicken: A tender protein that provides the main substance and flavor of the casserole.
• Tortillas: Soft corn or flour bases that create delicious layers in the dish.
• Monterey Jack Cheese: A mild, melty cheese that adds creamy richness and binding texture.

• Chicken Broth: A flavorful liquid that helps create a smooth, savory sauce.
• Sour Cream: Adds tanginess and creamy consistency to the sauce.
• Butter: Provides a rich base for creating the roux and enhancing flavor.
• Flour: Helps thicken the sauce and create a smooth texture.
• Cream Cheese: Optional ingredient that increases sauce creaminess.
• Green Chiles: Brings a mild, slightly spicy flavor to the sauce.

• Garlic Powder, Salt, Black Pepper: Spices that enhance overall flavor of the chicken mixture.
• Parsley, Cilantro: Fresh herbs that add a bright, fresh finishing touch.
• Non-Stick Cooking Spray: Helps prevent the casserole from sticking to the baking dish.

Step-by-Step Guide for White Chicken Enchilada Casserole

Step 1: Warm Up the Oven

Set your oven to 350°F (175°C). Grab a 9×13-inch baking dish and give it a quick spray with non-stick cooking spray to prevent sticking.

Step 2: Create Chicken Magic

• Shredded chicken
• Monterey Jack cheese
• Garlic powder
• Salt
• Black pepper

Stir everything until the ingredients get cozy together.

Step 3: Whip Up the Creamy Sauce

Melt butter in a saucepan over medium heat.

Sprinkle in flour and cook for a minute to develop a rich base.

Step 4: Transform the Sauce

• Chicken broth
• Sour cream
• Cream cheese
• Diced green chiles

Whisk until silky smooth.

Let the sauce simmer and thicken, then remove from heat.

Step 5: Build the First Layer

Slice tortillas into halves or quarters.

• Tortilla pieces
• Chicken mixture
• Sauce

Step 6: Continue Layering

Repeat the tortilla, chicken, and sauce layers two more times, creating delicious stacks of flavor.

Step 7: Crown with Cheese

Sprinkle the remaining Monterey Jack cheese over the top, creating a golden cheese blanket.

Step 8: Bake to Perfection

Pop the casserole in the oven and bake for 30 minutes. For extra pizzazz, switch to broil on low for a few minutes to create a slightly crispy top.

Step 9: Serve and Enjoy

Garnish with fresh chopped parsley or cilantro. Serve hot and watch everyone dig in with excitement!

Important Notes for White Chicken Enchilada Casserole

• Shred chicken while it's warm for easier and more uniform pieces, ensuring every bite is tender and well-seasoned.
• Toast flour briefly in butter to eliminate raw flour taste and develop a rich, nutty undertone in the creamy sauce.
• Lightly toast tortilla halves before layering to maintain a crisp texture and prevent them from becoming overly soft during baking.
• Whisk sauce continuously to prevent lumps and achieve a smooth, velvety texture that coats ingredients perfectly.
• Let casserole rest for 5-10 minutes after baking to allow cheese to set and make slicing easier, creating picture-perfect servings.

Creative Spins on White Chicken Enchilada Casserole

• Spicy Southwest Blast: Replace green chiles with diced jalapeños and add chipotle powder for an extra kick of heat. Incorporate black beans and corn to boost flavor and nutrition.
• Mediterranean Fusion: Swap chicken for grilled Mediterranean-style chicken. Use feta cheese instead of Monterey Jack. Add oregano and roasted red peppers for a Mediterranean profile.
• Green Chile Chicken Verde: Use salsa verde instead of traditional white sauce. Add roasted poblano peppers and increase green chile quantity. Incorporate tomatillo for a tangy, authentic Mexican flavor.
• Protein Power Option: Replace chicken with shredded turkey or rotisserie chicken. Mix in quinoa for added protein. Include spinach or kale for extra nutrients and green color.

Recommended Pairings for White Chicken Enchilada Casserole

• Pair Zesty Mexican Cerveza: Select a crisp, light Mexican beer like Corona or Modelo Especial to complement the rich, creamy enchilada casserole. The beer's refreshing character cuts through the dish's heaviness and enhances the green chile's mild heat.
• Elevate with Fresh Salsa Verde: Create a bright, tangy salsa verde side using tomatillos, jalapeños, cilantro, and lime juice. This fresh condiment provides a sharp contrast to the casserole's creamy texture and adds a vibrant layer of flavor.

How to Store White Chicken Enchilada Casserole Safely

Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator, maintaining best quality and taste.

Wrap casserole tightly in plastic wrap and aluminum foil before freezing. Stays good for up to 2 months. Label container with date for easy tracking.

Thaw overnight in refrigerator. Preheat oven to 350F, cover with foil to prevent drying, and warm for 20-25 minutes until internal temperature reaches 165F.

Place individual portions on microwave-safe plate, cover with damp paper towel. Heat in 30-second intervals, stirring between each, until thoroughly warm.

FAQs

• What kind of tortillas work best for this casserole?

Corn tortillas are traditional and provide an authentic Mexican flavor, but flour tortillas can also work well. Choose soft, fresh tortillas that aren’t too dry or brittle.

• Can I make this dish ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if cooking directly from the refrigerator.

• Is this recipe spicy?

The dish has a mild heat from green chiles, but it’s not overly spicy. If you want more heat, you can add jalapeños or use hot green chiles instead of mild ones.

White Chicken Enchilada Casserole Recipe

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4.6 from 36 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Comforting white chicken enchilada casserole brings Mexican-inspired warmth to dinner tables with layers of creamy cheese, tender chicken, and zesty green chiles. Hearty and satisfying, this dish delivers rich flavors you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 3 cups shredded & diced cooked chicken

Cheeses:

• 2 cups shredded monterey jack cheese
• 1 cup sour cream
• 2 ounces cream cheese

Base and Seasoning Ingredients:

• 12 taco-size flour tortillas
• 2 cups chicken broth
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces diced green chiles
• Chopped fresh parsley or cilantro (for garnish)

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish with non-stick spray.
2. In a mixing bowl, combine shredded chicken with Monterey Jack cheese, seasoning with garlic powder, salt, and black pepper. Mix thoroughly and set aside.
3. Create a roux by melting butter in a saucepan over medium heat, then whisk in flour and cook for 1 minute.
4. Gradually incorporate chicken broth, sour cream, cream cheese, and green chiles into the roux. Whisk continuously until the sauce becomes smooth and thickens, then remove from heat.
5. Cut tortillas into halves or quarters to fit the baking dish. Create the first layer by placing tortilla pieces across the bottom of the dish.
6. Distribute one-third of the chicken mixture evenly over the tortillas, then pour one-third of the prepared sauce on top.
7. Repeat the layering process two more times, ensuring even coverage of chicken and sauce with each layer.
8. Sprinkle the remaining Monterey Jack cheese across the top layer, creating a complete cheese coverage.
9. Bake uncovered for 30 minutes until the casserole is bubbling and heated through. Optional: Broil on low for 2-3 minutes to achieve a golden cheese crust.
10. Let the casserole rest for 5 minutes before serving. Garnish with fresh chopped cilantro or parsley if desired.

Notes

• Swap chicken with rotisserie or leftover roasted chicken for a time-saving shortcut and deeper flavor profile.
• Use corn tortillas for a gluten-free version, ensuring they’re slightly overlapped to prevent drying out during baking.
• Adjust cheese types by mixing Monterey Jack with cheddar or pepper jack for more complex taste variations.
• Consider reducing sauce thickness by using half-and-half instead of sour cream for a lighter, less dense casserole texture.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 412 kcal
• Sugar: 2 g
• Sodium: 610 mg
• Fat: 25 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 1.5 g
• Protein: 30 g
• Cholesterol: 95 mg