White Chicken Enchilada Casserole
A comforting, creamy delight with layers of tender chicken, tortillas, and a luscious white sauce, perfect for weeknight dinners or gatherings.
Ingredients
For the Chicken Mixture
- 3 cups cooked, shredded chicken (rotisserie chicken works perfectly) Great for using leftovers.
- 1 cup shredded Monterey Jack cheese Divided into portions.
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth Low or no sodium preferred.
- 1 cup sour cream Can use Greek yogurt as a substitute.
- 2 ounces cream cheese Optional for extra creaminess.
- 1 can diced green chiles (4 ounces, undrained)
For Assembly
- 12 pieces taco-size flour tortillas Can use corn tortillas for a gluten-free option.
- 1 cup shredded Monterey Jack cheese For the topping.
- Fresh parsley or cilantro, chopped Optional for garnish.
Instructions
Preparation
- 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.
- In a medium bowl, combine the cooked chicken, 1 cup of shredded cheese, garlic powder, salt, and pepper. Stir until well combined and set aside.
Sauce Preparation
- In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and stir for about 1 minute to eliminate the raw flavor.
- Gradually whisk in the chicken broth, taking care to avoid lumps. Add sour cream, cream cheese (if using), and green chiles. Whisk until smooth and let it simmer gently until it thickens slightly, about 5 minutes.
Layering and Baking
- Stack the tortillas and cut them into halves or quarters for easier layering.
- Place a layer of tortilla halves at the bottom of the prepared dish, overlapping slightly.
- Spread one-third of the chicken mixture over the tortillas, then pour one-third of the sauce on top, spreading it evenly.
- Repeat the layers with tortillas, chicken, and sauce until completed. On the last layer, sprinkle the remaining shredded cheese evenly.
- Bake uncovered for 30 minutes until the edges are bubbly and the top is lightly golden. Broil on low for 2-3 minutes for a crispier finish if desired.
- Once baked, let it sit for 5-10 minutes before slicing and garnish with fresh parsley or cilantro.
Notes
This dish can be served with a side salad or Mexican street corn. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.