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.
Ingredients
Scale
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)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish with non-stick spray.
- In a mixing bowl, combine shredded chicken with Monterey Jack cheese, seasoning with garlic powder, salt, and black pepper. Mix thoroughly and set aside.
- Create a roux by melting butter in a saucepan over medium heat, then whisk in flour and cook for 1 minute.
- 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.
- 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.
- Distribute one-third of the chicken mixture evenly over the tortillas, then pour one-third of the prepared sauce on top.
- Repeat the layering process two more times, ensuring even coverage of chicken and sauce with each layer.
- Sprinkle the remaining Monterey Jack cheese across the top layer, creating a complete cheese coverage.
- 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.
- 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