White Chicken Enchilada Casserole is a creamy, cheesy, and comforting dish that layers tender chicken, a rich white sauce, and soft tortillas into a hearty baked meal. It delivers all the flavor of traditional enchiladas in an easy-to-make, no-roll format.

Why I Love This Recipe

I love this recipe because it combines convenience with bold, creamy flavor. I don’t have to roll individual enchiladas—just layer everything and bake. The white sauce adds a luxurious touch that makes every bite rich and satisfying, and it’s always a crowd-pleaser at my table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese, divided
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
2 ounces cream cheese (optional, for extra creaminess)
1 can (4 ounces) diced green chiles, undrained
12 taco-size flour tortillas
Fresh parsley or cilantro, chopped (optional, for garnish)

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
In a bowl, I combine the shredded chicken, 1 cup of cheese, garlic powder, salt, and pepper.
In a saucepan, I melt the butter over medium heat, then whisk in the flour to make a roux, cooking for about 1 minute.
I slowly whisk in the chicken broth until the mixture is smooth, then stir in the sour cream, cream cheese if using, and green chiles. I cook this until the sauce is creamy and heated through.
I cut the tortillas in halves and place a layer on the bottom of the baking dish.
I add one-third of the chicken mixture, then one-third of the sauce, and repeat the layers two more times.
I top everything with the remaining cheese and bake for about 30 minutes, until bubbly and golden.
After baking, I let it rest for a few minutes and sprinkle with fresh herbs before serving.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

For a spicier version, I swap in Pepper Jack cheese or add a pinch of cayenne pepper.
If I want a vegetarian version, I replace the chicken with sautéed bell peppers, onions, and mushrooms.
I sometimes use corn tortillas for a more traditional enchilada flavor and a slightly different texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I microwave individual portions for 1–2 minutes or bake in a 350°F oven for about 15 minutes.
This dish freezes well; I assemble it, cover tightly, and freeze for up to 3 months. When ready to cook, I thaw it overnight in the fridge and bake as usual.

FAQs

Can I prepare this casserole in advance?

Yes, I often assemble it the night before and refrigerate it until I’m ready to bake.

What can I serve with this casserole?

I usually serve it with a green salad, some Spanish rice, or beans for a complete meal.

Can I use pre-cooked rotisserie chicken?

Absolutely. I often use rotisserie chicken to save time and add extra flavor.

Is there a way to lighten this recipe?

Yes, I sometimes use reduced-fat sour cream and cheese, and skip the cream cheese to lighten it up.

Can I make this gluten-free?

I use gluten-free tortillas and a 1:1 gluten-free flour blend in the sauce to make it gluten-free.

Conclusion

This White Chicken Enchilada Casserole is one of my favorite comfort food meals. It’s creamy, satisfying, and packed with flavor—all without the fuss of rolling enchiladas. Whether I’m feeding a family or prepping meals for the week, it never disappoints.