White Chicken Enchilada Casserole Recipe
If you’re craving comfort food that’s creamy, cheesy, and packed with flavor, look no further than White Chicken Enchilada Casserole. This layered dish takes all the classic Tex-Mex flavors you love—tender chicken, melting Monterey Jack, and a luscious white sauce—and transforms them into an easy, family-style bake. With its golden, bubbly top and aroma that calls everyone to the table, this casserole is destined to become a weeknight staple you’ll turn to again and again.
Ingredients You’ll Need
This recipe proves that a handful of simple ingredients can create something truly special. Each component brings its own magic, layering taste and texture for a casserole that’s both easy to make and utterly delicious.
- Shredded Chicken (3 cups): Using pre-cooked or rotisserie chicken saves time and guarantees juicy, flavorful layers with every bite.
- Monterey Jack Cheese (2 cups, divided): Creamy, mild, and perfectly melty, this cheese creates that irresistible gooey topping and rich interior.
- Sour Cream (1 cup): Adds a tangy, silky creaminess that balances the casserole’s richness.
- Diced Green Chilies (1 4-oz can): These little peppers add a gentle kick and a pop of color without extra heat.
- Garlic Powder (1/2 teaspoon): Enhances depth and savory notes, melding beautifully with the other spices.
- Onion Powder (1/2 teaspoon): Brings subtle sweetness and savory aroma to every layer.
- Salt and Pepper: Season to taste for the perfect flavor balance in every forkful.
- Cream of Chicken Soup (1 10.5-oz can): The classic shortcut for creamy, flavorful sauce without fuss.
- Milk (1/2 cup): Loosens the sauce just enough for perfect draping over the casserole.
- Flour Tortillas (10 small): Tender, sturdy, and ideal for soaking up all the delicious flavors as they bake.
- Fresh Cilantro (chopped, for garnish): Optional, but adds a fresh burst of color and herby brightness at the finish.
How to Make White Chicken Enchilada Casserole
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 375°F so it’s ready to work its magic. Lightly grease a 9×13-inch baking dish—this step ensures those delicious cheesy edges slide right out when serving and makes cleanup a breeze.
Step 2: Mix Up the Chicken Filling
In a large bowl, combine your cooked, shredded chicken with 1 cup of Monterey Jack cheese, sour cream, green chilies, garlic powder, onion powder, plus a sprinkle of salt and freshly ground black pepper. Stir until it’s all creamy and evenly blended; this is the heart of your White Chicken Enchilada Casserole, so taste and adjust seasoning if needed.
Step 3: Whisk Together the White Sauce
In a separate bowl, whisk together the cream of chicken soup and milk. This transforms into a rich, velvety white enchilada sauce that seeps into every crevice of the casserole, tying all the flavors together in a way that’s both classic and indulgent.
Step 4: Layer the Casserole
Spoon a little of your white sauce onto the bottom of the prepared baking dish, spreading it out to prevent sticking and infuse flavor from the very first bite. Arrange 5 flour tortillas over the sauce, overlapping them as needed. Spread half of your chicken mixture evenly over the tortillas, then drizzle a third of the sauce right over the top.
Step 5: Add the Remaining Layers
Repeat with the rest of your tortillas, the remaining chicken mixture, and another third of the sauce. Finish by pouring the last of the sauce evenly across the top, then sprinkle everything with the remaining cup of Monterey Jack cheese. This final layer turns golden and bubbly as it bakes—absolute perfection.
Step 6: Bake to Gooey, Bubbly Goodness
Cover the dish with foil and bake for 20 minutes to lock in moisture and help everything meld. Then, remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is completely melted and bubbling around the edges. Let your White Chicken Enchilada Casserole rest for 5 to 10 minutes before slicing; this makes serving much tidier and reveals those beautiful, layered cross-sections.
How to Serve White Chicken Enchilada Casserole
Garnishes
A simple sprinkle of chopped fresh cilantro adds a pop of color and a light, herby freshness that pairs beautifully with the casserole’s richness. If you like an extra splash of zing, a squeeze of lime or a few thinly sliced green onions on top work wonders too.
Side Dishes
This casserole is hearty and satisfying all on its own, but it shines even brighter with a few simple sides. Think crisp, shredded lettuce, a tangy tomato salad, or Mexican-style rice. You can also serve it with refried beans or a scoop of guacamole for the ultimate comfort meal.
Creative Ways to Present
For gatherings, slice the casserole into tidy squares and arrange them on a platter with extra toppings alongside so guests can customize. You can even serve individual portions in small baking dishes for a dinner-party feel, or roll up tortillas and layer them standing up for a unique twist on the classic presentation.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchilada Casserole stores beautifully! Allow the casserole to cool completely, then transfer any remaining pieces to an airtight container. Refrigerate for up to 3 to 4 days. The flavors actually deepen and meld with time, so leftovers are especially tasty.
Freezing
If you want to make this dish ahead for busy weeknights, simply assemble as directed (but don’t bake), cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator before baking as directed, adding a few extra minutes if needed.
Reheating
For quick reheating, pop individual slices in the microwave until hot. For the best texture, reheat covered in a 350°F oven until warmed through; this keeps the cheese gooey and the edges just the right amount of crisp.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! If you prefer corn tortillas or need a gluten-free option, swap them in—just keep in mind they have a slightly different flavor and texture that work wonderfully with the creamy filling. Double-check the cream of chicken soup and other ingredients for gluten if needed.
What’s the best chicken to use for White Chicken Enchilada Casserole?
Rotisserie chicken is a time-saving favorite, but any cooked, shredded chicken will do. You can use leftover baked chicken, poached chicken breasts, or even grilled thighs for added depth of flavor.
Can I make this White Chicken Enchilada Casserole ahead of time?
Definitely! Assemble the casserole up to a day in advance, cover, and store in the fridge. When you’re ready, simply bake as directed, adding an extra 5 to 10 minutes to the baking time if it’s cold from the fridge.
How spicy is this dish? Can I adjust the heat?
This casserole is mild, perfect for kids and anyone who prefers less spice. If you crave extra heat, add a diced jalapeno to the filling, use pepper jack cheese, or offer hot sauce on the side for a customizable kick.
Can I add veggies to the casserole?
Of course! Feel free to stir in some sautéed onions, bell peppers, or spinach to the filling for extra color and nutrition. It’s a great way to use up veggies you have on hand and tailor the casserole to your taste.
Final Thoughts
I can’t wait for you to try this White Chicken Enchilada Casserole in your own kitchen—it’s a true crowd-pleaser that brings the family together. Whether it’s a cozy weeknight dinner or a special potluck dish, this casserole’s creamy, cheesy layers will keep everyone coming back for seconds. Give it a try and watch it disappear!
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White Chicken Enchilada Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This White Chicken Enchilada Casserole is a delicious twist on classic enchiladas, featuring layers of tender shredded chicken, creamy Monterey Jack cheese, and a flavorful white enchilada sauce. It’s easy to make and perfect for a satisfying family dinner.
Ingredients
For the Chicken Filling:
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the White Enchilada Sauce:
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
Additional Ingredients:
- 10 small flour tortillas
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Prepare Chicken Filling: In a large bowl, mix shredded chicken, 1 cup of cheese, sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
- Make White Sauce: Whisk together cream of chicken soup and milk to make the white enchilada sauce.
- Layer Casserole: Spread some sauce in the baking dish, layer with tortillas, chicken mixture, sauce, and repeat. Top with remaining cheese.
- Bake: Cover and bake for 20 minutes, then uncover and bake for 10–15 minutes until bubbly.
- Serve: Let rest before serving. Garnish with cilantro if desired.
Notes
- For extra flavor, use rotisserie chicken and add cumin or lime juice to the sauce.
- Use corn tortillas for a gluten-free option; check all ingredients for gluten content.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
