It’s 6pm, you’re tired, and everyone’s hungry. This white chicken enchilada casserole is the answer to your busy night. It is creamy, cheesy, and so easy to pull together. You can have a hot meal on the table in no time.
Why This White Chicken Enchilada Casserole Is a Winner
This recipe is a total winner for busy weeknight dinners. It uses simple ingredients you likely have on hand. The creamy green chili sauce is a nice change from red sauce. It is perfect for those cozy fall nights when you need comfort. Your kids will love the mild, cheesy flavor.
Simple Method
Making this casserole is very straightforward and quick. You start by whisking a simple sauce on the stove. Then, you simply layer your tortillas, chicken, and cheese. It feels like building a lasagna but much faster. Even if you are new to cooking, you can do this.
Ingredients You’ll Need
Most of these items are pantry staples you already have.
- 3 cups cooked chicken, shredded
- 12 corn tortillas, cut into 1-inch strips
- 2 cups Monterey Jack cheese, shredded
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped for garnish
Step-by-Step
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
- Gradually whisk in chicken broth until smooth. Continue cooking until the sauce thickens and begins to bubble.
- Remove saucepan from heat and stir in sour cream, diced green chiles, salt, and pepper until well combined.
- Spread a small amount of the sauce on the bottom of the prepared baking dish.
- Layer half of the tortilla strips, half of the shredded chicken, and one-third of the cheese in the dish.
- Pour half of the remaining sauce over the layers.
- Repeat layers with the remaining tortillas, chicken, and half of the remaining sauce.
- Top with the remaining cheese.
- Bake for 25 to 30 minutes until the sauce is bubbly and the cheese is melted and lightly browned.
- Let stand for 5 minutes before garnishing with cilantro and serving.
Best Ways to Enjoy It
Serve this warm with a side of Mexican rice. A fresh green salad helps balance the richness. Add a squeeze of lime for a bright finish. You can also add extra avocado on top. This meal is great for a casual family gathering.
How to Store Leftovers
Keep leftovers in the fridge for up to four days. Use an airtight container to keep it fresh. Reheat portions in a 350°F oven for 15 minutes. This helps the tortillas stay tender. You can also microwave individual portions for a quick lunch.
Tips for Best Results
- Use a rotisserie chicken to save prep time.
- Whisk the broth slowly into the flour for a smooth sauce.
- Don’t skip the 5-minute resting period after baking.
- Avoid using corn tortillas that are too dry or old.
- For Thanksgiving, use leftover turkey instead of chicken.
- Top with extra sour cream for a cooler bite.
Ways to Switch It Up
- Swap flour for a gluten-free blend for a GF version.
- Add black beans to make it even more filling.
- Use pepper jack cheese if you want a little heat.
- Add fresh corn during summer for extra crunch.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the layers early. Keep it covered in the fridge until dinner. Just add five minutes to the bake time.
Is this recipe spicy?
The green chiles are very mild. This dish is perfect for kids or picky eaters. If you want heat, add fresh jalapeños.
What kind of chicken should I use?
Any cooked shredded chicken works great. I often use leftover chicken breasts. Shredded thighs also stay very juicy.
I hope this cozy recipe brings comfort to your table tonight. It is one of my favorite ways to end a long day. Happy cooking!
— Alex
Ingredients
- 3 cups cooked chicken, shredded
- 12 corn tortillas , cut into 1-inch strips
- 2 cups Monterey Jack cheese, shredded
- 1/4 cup unsalted butter
- 1/4 cup all -purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped for garnish
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
- Gradually whisk in chicken broth until smooth. Continue cooking until the sauce thickens and begins to bubble.
- Remove saucepan from heat and stir in sour cream, diced green chiles, salt, and pepper until well combined.
- Spread a small amount of the sauce on the bottom of the prepared baking dish.
- Layer half of the tortilla strips, half of the shredded chicken, and one-third of the cheese in the dish.
- Pour half of the remaining sauce over the layers.
- Repeat layers with the remaining tortillas, chicken, and half of the remaining sauce.
- Top with the remaining cheese.
- Bake for 25 to 30 minutes until the sauce is bubbly and the cheese is melted and lightly browned.
- Let stand for 5 minutes before garnishing with cilantro and serving.
