White Chicken Enchilada Casserole: A Beginner’s Guide to Creamy Comfort in a Pan
Creamy, cheesy, and packed with comfort—this White Chicken Enchilada Casserole is the ultimate beginner-friendly meal! 🧀🍗 Layered with tender chicken, soft tortillas, and a rich white sauce, it bakes into a bubbly, golden pan of pure deliciousness. 🥣✨ No rolling, no fuss—just assemble, bake, and enjoy! Perfect for family dinners or meal prep, this casserole is everything you love about enchiladas, made even easier. A cozy classic you’ll crave again and again! 🌯🔥
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 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 taco-size flour tortillas (corn tortillas can be used for a gluten-free option)
- Fresh parsley or cilantro, chopped (optional for garnish)
Instructions
- Preheat and Prep the Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray or lightly grease it with oil or butter.
- Mix the Chicken Filling: In a medium-sized mixing bowl, combine the cooked chicken, 1 cup of shredded cheese, garlic powder, salt, and pepper. Stir until well mixed. Set this aside—this is your hearty filling.
- Make the Creamy Sauce: In a medium saucepan, melt the butter over medium heat. Once fully melted, whisk in the flour. Stir continuously for about 1 minute to cook off the raw flour taste.
- Add the Liquid Ingredients: Slowly add the chicken broth, whisking to avoid lumps. Add the sour cream, cream cheese (if using), and the entire can of diced green chiles. Whisk until smooth. Let the mixture simmer gently, stirring often, until it thickens slightly—this usually takes about 5 minutes. Remove from heat once it reaches a creamy, pourable consistency.
- Prep the Tortillas: Stack the tortillas and use a knife to cut them in half or quarters. This makes them easier to layer in the dish.
- Start Layering: Begin by placing a layer of tortilla halves on the bottom of the prepared dish. Cover as much of the base as you can, overlapping slightly if needed.
- Add Chicken and Sauce: Spread one-third of the chicken mixture evenly over the tortillas, then pour one-third of the sauce on top. Use the back of a spoon to spread it out.
- Repeat the Layers: Repeat the layering process two more times: tortillas, chicken, sauce. After the final layer, sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Bake: Bake the casserole uncovered for 30 minutes, or until the edges are bubbly and the top is lightly golden. If you’d like a crispier top, you can broil it on low for an additional 2-3 minutes—just keep a close eye to avoid burning.
- Garnish and Serve: Remove from the oven and let it sit for 5–10 minutes before slicing. Sprinkle with chopped parsley or cilantro if desired.
Notes
- Chicken Doneness: If you’re cooking chicken from scratch, ensure it reaches an internal temperature of 165°F (74°C) before shredding.
- Sauce Tips: If your sauce looks too thick, add a splash of broth or milk to loosen it. If too thin, let it simmer a few minutes longer.
- Prepping Efficiently: Shred the chicken and cheese ahead of time. You can even make the sauce a day in advance and store it in the fridge.
- Avoid Overcooked Tortillas: Don’t overbake the casserole. Thirty minutes is usually perfect for warm, soft tortillas. If your oven runs hot, consider checking it at the 25-minute mark.
- Clean-Up Shortcut: Use parchment paper or foil under your casserole dish in the oven to catch any drips and reduce mess.