Description
White Chicken Enchilada Casserole is a creamy, cheesy layered dish that features tender shredded chicken, a rich white sauce, and soft tortillas baked to perfection for a comforting, crowd-pleasing meal.
Ingredients
- 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)
- 1 can (4 ounces) diced green chiles, undrained
- 12 taco-size flour tortillas
- Fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a bowl, combine shredded chicken, 1 cup of cheese, garlic powder, salt, and pepper.
- In a saucepan, melt butter over medium heat, whisk in flour to make a roux, and cook for 1 minute.
- Gradually whisk in chicken broth until smooth. Stir in sour cream, optional cream cheese, and green chiles. Cook until creamy and heated through.
- Cut tortillas in half and layer some on the bottom of the baking dish.
- Add one-third of the chicken mixture and one-third of the sauce over the tortillas. Repeat layers two more times.
- Top with remaining cheese and bake for 30 minutes until bubbly and golden.
- Let rest for a few minutes before serving. Garnish with fresh parsley or cilantro if desired.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Swap in Pepper Jack cheese or add cayenne for a spicy twist.
- Make it vegetarian by using sautéed vegetables instead of chicken.
- Substitute with gluten-free tortillas and flour for a gluten-free version.
- Freeze before baking for a convenient make-ahead meal.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
