Experience the ultimate comfort food with this incredibly satisfying White Chicken Enchilada Casserole. It’s a symphony of creamy, cheesy goodness, packed with savory flavors that will make it an instant family favorite. This dish transforms classic white chicken enchiladas into an effortless, hearty casserole perfect for any weeknight or gathering.
The Ultimate White Chicken Enchilada Casserole: A 45-Minute Weeknight Wonder
If you’re searching for a quick, comforting, and utterly delicious meal, look no further than this White Chicken Enchilada Casserole. This super simple recipe is actually a beloved spin-off of my highly popular White Chicken Enchiladas. Given how much everyone adored the traditional rolled version, it was only a matter of time before it evolved into an even easier, fuss-free casserole. Imagine tender, seasoned chicken bathed in a rich, creamy sauce, all layered with soft tortillas and melted cheese, then baked to golden perfection. What’s not to love about a dish that delivers all your favorite white enchilada flavors with minimal effort?
This casserole isn’t just easy; it’s designed for busy lives. In just 45 minutes from start to finish, you can have a bubbling, cheesy, and incredibly flavorful meal on your table. It’s perfect for those evenings when you need a hearty dinner but are short on time. The beauty of a casserole lies in its simplicity – no individual rolling required, just layer, bake, and enjoy. It’s a true weeknight hero that promises maximum flavor with minimum fuss, proving that delicious home-cooked meals don’t have to be complicated.
“I made this tonight, and we thoroughly enjoyed it. Easy to make, and very tasty. Thanks for a great recipe!”
– Corrie
The Irresistible Appeal of White Chicken Enchiladas in Casserole Form
What makes white chicken enchiladas so universally adored? It’s that harmonious blend of a luscious, creamy sauce, perfectly seasoned chicken, and gooey melted cheese, all wrapped or layered in soft tortillas. Converting this classic into a casserole not only simplifies the preparation process but also creates a more substantial and comforting dish. Instead of meticulously rolling individual enchiladas, you simply layer the components in a baking dish, making it an ideal choice for busy weeknights or when feeding a crowd. The layers meld together beautifully in the oven, ensuring every bite is packed with flavor and a wonderful mix of textures.
This casserole recipe capitalizes on the convenience of using pre-cooked chicken, such as a rotisserie chicken, which slashes preparation time significantly. The “white” in white chicken enchilada refers to the absence of traditional red chili sauce, instead featuring a rich, often dairy-based, sauce that is mild yet incredibly flavorful. Our version highlights the best aspects of this style, with a homemade cream sauce that’s quick to whip up and delivers that signature velvety texture and savory taste. It’s a comforting, family-friendly meal that’s hearty enough to be the star of your dinner table.
Frequently Asked Questions: Your Casserole Queries Answered
This rich and flavorful casserole pairs wonderfully with a variety of sides. Some of my favorite options include fluffy Mexican rice, creamy refried beans, or a crisp, refreshing green salad to balance the richness. For an extra touch of Tex-Mex delight, consider serving it with a generous slice of Mexican cornbread and maybe even some tangy Mexican street corn (Esquites) for a truly complete meal. The fresh flavors of corn and cornbread provide a delightful contrast to the creamy enchilada bake.
Yes, this white chicken enchilada casserole is quite freezer-friendly, making it an excellent option for meal prepping. My only minor note when freezing dishes with tortillas is that they can sometimes become a little softer or slightly soggy upon thawing and reheating. However, for most, this slight change in texture is hardly noticeable, especially given the delicious flavor. If you’re concerned about sogginess, opting for corn tortillas instead of flour might provide a slightly firmer texture after freezing. To freeze, let the baked casserole cool completely, then wrap it tightly in plastic wrap and then foil. It can be stored in a freezer-safe container or directly in the baking dish (if freezer-safe) for up to 3 months.
Absolutely! This casserole is incredibly versatile and open to customization. For an added boost of protein and fiber, try incorporating a can of white Great Northern beans, black beans, or pinto beans. Simply drain and rinse them, then sprinkle them evenly over each chicken layer before adding the sauce. When serving, fresh toppings can elevate the dish even further: consider adding fresh diced tomatoes, creamy avocado chunks, finely diced fresh jalapeño for a little heat, or a sprinkle of chopped fresh cilantro for a burst of freshness and color. You can also mix in some corn or bell peppers with the chicken mixture.
Leftovers of this delicious casserole are fantastic and can be stored in the refrigerator for about three days when kept in an airtight container. Make sure to cool it completely before transferring it to the container. If you choose to freeze the casserole, as mentioned above, it will maintain its quality for up to 3 months in a freezer-safe container. To reheat from frozen, you can bake it covered at 350°F (175°C) until heated through, then uncover for the last few minutes to get a bubbly, golden top.
Key Ingredients for Your Creamy White Chicken Enchilada Casserole
Gathering the right ingredients is the first step to creating this mouthwatering casserole. While the full, precise measurements are in the recipe card below, here’s a detailed look at what you’ll need and some tips for best results or substitutions:
- Shredded & Diced Cooked Chicken: The cornerstone of this dish! To save precious time, I highly recommend using the meat from one rotisserie chicken. It’s incredibly flavorful and convenient. Alternatively, you can easily cook and shred some chicken breast or pull meat from cooked chicken thighs. If you’re really in a pinch, a couple of cans of drained, shredded chicken will also work perfectly – no judgment here, just delicious food!
- Shredded Monterey Jack Cheese: This cheese is a fantastic choice for its meltability and mild, creamy flavor that complements the white sauce beautifully. Feel free to customize this to your liking; a blend of shredded Mexican cheeses, or even pepper jack for a slight spicy kick, would also be excellent. Freshly shredded cheese melts better than pre-shredded.
- Garlic Powder: A foundational flavor enhancer that adds aromatic depth to the chicken mixture. Don’t skip this!
- Salt and Pepper: Essential seasonings to bring out all the flavors. If you’re looking to elevate the seasoning profile, consider swapping out some of the salt for adobo seasoning for a more complex, savory kick.
- Flour Tortillas: I used taco-sized flour tortillas, and any brand will work just fine. For an alternative layering method, you can cut them into fourths (like little triangles) and scatter them throughout the casserole instead of laying halves. Corn tortillas are also a fantastic option, offering a slightly different flavor and texture, and are often less prone to getting soggy if freezing the casserole.
- Butter: Forms the base of our roux for the creamy white sauce, adding richness and helping to thicken the sauce to perfection.
- All-Purpose Flour: Used to create a simple roux with the butter, which is crucial for thickening the sauce and giving it that silky smooth consistency.
- Chicken Broth: The liquid base for the sauce. You can use regular, low sodium, or no sodium chicken broth depending on your dietary preferences. If you have Homemade Chicken Broth, it will undoubtedly add an extra layer of richness to your sauce.
- Sour Cream: This is what gives our white sauce its signature tang and incredible creaminess. If sour cream isn’t your preference, you can substitute with Mexican Crema for a similar profile, or plain Greek yogurt for a slightly healthier, yet equally creamy, alternative.
- Cream Cheese: An optional but highly recommended ingredient! Adding a bit of cream cheese to the sauce makes it extra luxurious and velvety smooth. If you prefer not to use it, the casserole will still be delicious and creamy, but the cream cheese truly takes it to the next level.
- Diced Green Chiles: These add a subtle, authentic Tex-Mex flavor and a very mild hint of heat to the sauce. Make sure to leave them undrained; the liquid contributes to the sauce’s consistency and flavor.
Step-by-Step: How to Make White Chicken Enchilada Casserole
Creating this delicious white chicken enchilada casserole is straightforward and incredibly rewarding. Follow these simple steps to bring this creamy, cheesy dish to life:
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it generously with non-stick cooking spray. This will prevent sticking and make cleanup a breeze. Set the prepared dish aside.
- In a medium-sized mixing bowl, combine the shredded chicken with 1 cup of Monterey Jack cheese, garlic powder, salt, and pepper. Stir all the ingredients together until the chicken is well coated and seasoned. Set this flavorful chicken mixture aside.
- Next, prepare the luscious white enchilada sauce. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once the butter is melted and bubbly, add 3 tablespoons of all-purpose flour. Whisk continuously for about a minute or until the mixture thickens into a smooth roux. This roux is key to a perfectly thick sauce.
- To the saucepan with the roux, gradually add 2 cups of chicken broth, 1 cup of sour cream, 2 ounces of cream cheese (if you’re using it for extra creaminess), and the 4-ounce can of undrained diced green chiles. Whisk vigorously until all the ingredients are thoroughly combined and the sauce is smooth and lump-free.
- Bring the sauce mixture to a gentle simmer over medium heat, continuing to whisk constantly. This continuous whisking is important to prevent burning and ensure the sauce thickens evenly. Once it begins to visibly thicken, remove the saucepan from the heat.
- Now, it’s time to assemble the casserole! Take your flour tortillas and stack them neatly. Using a sharp knife, cut them in half. Alternatively, you can cut them into quarters if you prefer smaller pieces for layering.
- Arrange 8 of the tortilla halves to completely cover the bottom of your prepared 9×13-inch baking pan. Don’t worry if there are small gaps; they will soften and fill in during baking.
- Spread one-third of your prepared chicken mixture evenly over the layer of tortillas. Ensure it covers most of the surface for balanced flavor in every bite.
- Pour one-third of the creamy white sauce over the chicken layer, spreading it gently to cover the chicken and tortillas below.
- Repeat the layering process two more times: add another layer of tortillas, then another layer of chicken mixture, and finally, another pour of the creamy white sauce.
- After the final layer of creamy sauce is added, generously sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the top of the casserole. This cheese will melt into a golden, bubbly crust.
- Bake the casserole uncovered in your preheated oven for 30 minutes, or until the sauce is bubbly around the edges and the cheese on top is melted and golden. For an extra browned and slightly crispy top, you can broil it on low for an additional few minutes. Be sure to watch it very closely during broiling, as cheese can burn quickly.
- Once baked to perfection, remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the layers to set and makes for easier, cleaner serving. Garnish with fresh chopped parsley or cilantro, if desired, and serve hot!
White Chicken Enchilada Casserole Recipe
All the irresistible flavors of classic white chicken enchiladas, conveniently baked into a simple, hearty casserole form.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Author: Brandie Skibinski
Ingredients
- 3 cups shredded & diced cooked chicken (I used a rotisserie chicken for convenience)
- 2 cups shredded Monterey Jack Cheese (divided use)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth (can use low or no sodium)
- 1 cup sour cream
- 2 ounces cream cheese (optional, for extra creaminess)
- 4 ounce can diced green chiles, undrained
- 12 taco size flour tortillas (can use corn tortillas for a different texture)
- Chopped fresh parsley or cilantro (for garnish, optional)
Instructions
- Preheat oven to 350°F degrees (175°C).
- Spray a 9×13-inch baking dish with non-stick cooking spray. Set it aside.
- In a medium-size bowl, add 3 cups shredded & diced cooked chicken, 1 cup shredded Monterey Jack cheese, ½ teaspoon garlic powder, ½ teaspoon salt and ½ teaspoon ground black pepper. Stir to combine. Set it aside.
- In a medium saucepan, melt 3 Tablespoons butter over medium heat. Add 3 Tablespoons all-purpose flour and whisk until combined, then cook for a minute or so to thicken into a roux.
- Add 2 cups chicken broth, 1 cup sour cream, 2 ounces cream cheese (if using) and 4 ounce can diced green chiles, undrained to the saucepan and whisk until smooth.
- Bring the sauce to a simmer and whisk continuously until it begins to thicken. Remove from heat.
- Stack 12 taco size flour tortillas and use a knife to cut them in half (or in quarters for smaller pieces).
- Lay 8 halves (or enough quarters) to cover the bottom of the prepared pan.
- Spread 1/3 of the chicken mixture evenly over the tortillas.
- Pour 1/3 of the sauce over the chicken.
- Repeat the process adding tortillas, chicken and sauce two additional times to create three layers.
- After the final layer of cream is added, sprinkle the final 1 cup shredded Monterey Jack cheese over the top.
- Bake uncovered in the preheated oven for 30 minutes or until bubbly around the edges and the cheese is melted and golden. You can broil on low for an additional few minutes to slightly brown the top, but watch closely as it can burn quickly.
- Garnish with chopped fresh parsley or cilantro (optional) and serve warm!
Notes
- Please refer to the Frequently Asked Questions and ingredient list above for other substitutions or for the answers to the most common questions about this recipe.
- For a spicier kick, add a pinch of cayenne pepper to the chicken mixture or a few dashes of hot sauce to the cream sauce.
- This casserole is perfect for making ahead! Assemble it completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if baking from cold.
Nutrition
Calories: 423kcal | Carbohydrates: 28g | Protein: 24g | Fat: 24g | Sodium: 1057mg | Fiber: 2g | Sugar: 3g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Craving More Delicious Recipes?
If you loved this White Chicken Enchilada Casserole, you’re in for a treat! Explore these other fantastic recipes that promise comfort and flavor:
- Classic White Chicken Enchiladas
- Hearty Chicken Enchilada Casserole (with red sauce)
- Lazy Chicken Enchiladas
- Chicken Enchiladas with Zesty Red Sauce
- Flavorful Chicken Fajita Casserole
- Elegant Swiss Enchiladas (Enchiladas Suizas)
- Quick Bisquick Chicken Enchilada Bake
- White Chicken Enchiladas for Two
- Savory Ground Beef Enchiladas
- Warm Chicken Enchilada Soup
- Creamy White Chicken Enchilada Soup
- Fun Tater Tot Enchilada Bake
- Luscious Creamy Shrimp Enchiladas
- Easy Enchilada Rice
- Crispy Air Fryer Chicken Enchiladas
- Homemade Taco Bell Enchiritos
We hope you thoroughly enjoy preparing and sharing this delightful White Chicken Enchilada Casserole. It’s a recipe designed to bring joy and ease to your kitchen, proving that incredible flavor can be achieved with minimal effort. Don’t forget to customize it to your heart’s content and make it your own family’s new favorite comfort food. Happy cooking!