White Chicken Enchilada Casserole
A comforting casserole featuring layers of creamy goodness, tender chicken, and cheesy tortillas, perfect for busy weeknights.
Ingredients
Casserole Ingredients
- 3 cups cooked, shredded and diced chicken Rotisserie chicken works perfectly.
- 2 cups shredded Monterey Jack cheese Divided.
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth Low or no sodium preferred.
- 1 cup sour cream
- 2 ounces cream cheese Optional, for extra creaminess.
- 1 4-ounce can diced green chiles Undrained.
- 12 pieces taco-size flour tortillas Corn tortillas can be used for a gluten-free option.
- to taste fresh parsley or cilantro, chopped Optional for garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with non-stick cooking spray or lightly greasing it with oil or butter.
- In a medium mixing bowl, combine the cooked chicken, 1 cup of shredded cheese, garlic powder, salt, and pepper. Stir until everything is well mixed, then set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and stir continuously for about 1 minute.
- Slowly add the chicken broth, whisking to prevent lumps. Add the sour cream, cream cheese (if desired), and diced green chiles. Whisk until smooth and let simmer for about 5 minutes until it thickens slightly.
- Stack and cut the tortillas in half or quarters for easier layering.
Assembly
- Layer tortilla halves on the bottom of the prepared dish, overlapping slightly.
- Spread one-third of the chicken mixture evenly over the tortillas, followed by one-third of the creamy sauce.
- Repeat the layering process two more times: tortillas, chicken, sauce. Sprinkle the remaining 1 cup of shredded cheese on top.
Baking
- Bake uncovered for 30 minutes until bubbling at the edges and lightly golden on top. For a crispier finish, broil on low for 2-3 minutes, monitoring closely.
- Let sit for 5-10 minutes before slicing. Sprinkle with chopped parsley or cilantro if desired.
Notes
Serve with a fresh salad, homemade guacamole, black beans, or Mexican rice for a complete meal. Optional: add jalapeños for heat or swap tortillas for zucchini for a low-carb option.