If you’re searching for the ultimate comfort food that brings everyone to the table, White Chicken Enchilada Casserole is a guaranteed winner. This creamy, luscious bake layers flavorful shredded chicken, soft flour tortillas, a dreamy white enchilada sauce, and heaps of Monterey Jack cheese for a weeknight meal that feels like the coziest gathering of friends and family. Whether you’re a casserole connoisseur or just looking for a make-ahead meal that will thrill everyone at the table, this dish’s melty, tangy, and mildly spicy character never fails to impress.
Ingredients You’ll Need
One of the best things about this White Chicken Enchilada Casserole is that every ingredient serves a special purpose—offering creaminess, gooey-cheesy comfort, or just the right amount of zing. Here’s what you’ll need, along with tips to make it your own:
- Cooked shredded chicken: Rotisserie chicken works beautifully and saves time, but any leftover chicken breast or thighs will do.
- Shredded Monterey Jack cheese: Melty, mild, and creamy, this cheese stretches into every bite; feel free to substitute with mozzarella or Pepper Jack for a kick.
- Sour cream: Adds tang and silkiness to the sauce, making the casserole extra luscious.
- Mild green enchilada sauce: The backbone of your creamy sauce; look for a canned version you love, or use homemade if you have time.
- Diced green chiles: These little cans pack so much flavor and just the right tickle of heat—use hot if you want a spicier dish.
- Garlic powder: For subtle savory depth throughout the casserole.
- Onion powder: Helps round out and lift all the other flavors for a well-balanced bite.
- Cumin: Just a hint brings in that earthy, classic enchilada warmth.
- Salt and pepper to taste: Essential for brightening up all the creamy components.
- Small flour tortillas: Tear them for rustic layers that soak up the sauce and bake up beautifully tender.
- Chopped fresh cilantro (optional): Adds a pop of color and herbal freshness at the finish.
How to Make White Chicken Enchilada Casserole
Step 1: Make the Creamy Sauce
In a medium bowl, whisk together the sour cream, green enchilada sauce, diced green chiles, garlic powder, onion powder, cumin, and a generous pinch of salt and pepper. You’re looking for a smooth, pourable sauce that smells absolutely irresistible—give it a little taste and adjust the salt or spice level to your liking.
Step 2: Prep the Baking Dish
Preheat your oven to 375°F (190°C) and give a 9×13-inch baking dish a light coating of nonstick spray or oil. Spread a couple of spoonfuls of the creamy sauce mixture right on the bottom—this keeps the tortillas moist and ensures nothing sticks during baking.
Step 3: Layer Up the Casserole
Tear 4 small flour tortillas into rough pieces and arrange them in a single layer over the sauce in your baking dish. Top with half of your shredded chicken, then sprinkle with about one-third of the shredded cheese and one-third of the remaining sauce. This layering keeps every bite flavorful, creamy, and never dry.
Step 4: Repeat and Top
Now, repeat the process with the rest of the tortillas, chicken, another portion of cheese, and more sauce. Pour the last bit of sauce over the very top and cover it with the remaining cheese, ensuring the whole casserole is blanketed in gooey goodness.
Step 5: Bake to Perfection
Cover the baking dish with foil and slide it into the oven for 25 minutes. This helps the casserole become beautifully steamy and allows all the flavors to mingle. Then, remove the foil and bake for another 10–15 minutes until the top is bubbling and just starting to turn golden brown.
Step 6: Rest and Garnish
Patience pays off! Let the White Chicken Enchilada Casserole rest for 5–10 minutes out of the oven; this helps the layers set and intensifies the flavors. Finish with a bright sprinkle of fresh cilantro if you like—and get ready to dig in.
How to Serve White Chicken Enchilada Casserole
Garnishes
For a burst of freshness and color, add a handful of chopped cilantro right before serving. You could also include sliced green onions, a squeeze of lime, or even a scattering of chopped tomatoes or jalapeños if you’re after extra crunch and zing. These little touches wake up the creamy richness of the casserole.
Side Dishes
This dish loves casual companions. Serve your White Chicken Enchilada Casserole with a simple green salad, tangy pickled onions, or classic Mexican rice and black beans. Even just a platter of crisp tortilla chips and guacamole can turn dinner into a real party.
Creative Ways to Present
If you want to take things up a notch, spoon portions of casserole into individual ramekins for personal servings at a dinner party, or tuck it into tortillas for handheld enchilada wraps. Don’t be afraid to get playful—this casserole is endlessly versatile and loves the attention!
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchilada Casserole keeps wonderfully in the fridge. Simply cover the baking dish tightly or transfer portions to airtight containers; your casserole will stay delicious for up to 3–4 days. The flavors actually deepen as it sits, making for craveable lunches or speedy dinners.
Freezing
This casserole is perfect for freezing! Allow the cooked casserole to cool completely, then wrap portions (or the whole dish) tightly with foil and plastic wrap. Freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover your casserole with foil and warm it in a 350°F oven for about 20–25 minutes until it’s hot and melty again. Single servings can be microwaved for 2–3 minutes, just until heated through. Add a little extra cheese on top before reheating for a fresh, cheesy crust.
FAQs
Can I make White Chicken Enchilada Casserole ahead of time?
Absolutely! Prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven—this way, it bakes evenly.
What can I use instead of Monterey Jack cheese?
If you don’t have Monterey Jack on hand, mozzarella, Pepper Jack, or even a Mexican cheese blend will work nicely. Each cheese brings its own flavor and meltiness, so pick your favorite!
Can I use corn tortillas instead of flour?
Yes, corn tortillas swap in perfectly for flour if you prefer their texture or want a gluten-free option. They add a slightly different flavor and a bit more structure to the casserole.
How do I make this dish spicier?
For a spicy White Chicken Enchilada Casserole, use hot diced green chiles, a spicier enchilada sauce, or even add some chopped jalapeños in the layers. You can also offer hot sauce on the side at the table for those who like to turn up the heat.
Can I add vegetables to the casserole?
Definitely! Toss in sautéed onions, spinach, bell peppers, or corn between the layers for extra color, flavor, and nutrients. The casserole is very forgiving and loves a little customization.
Final Thoughts
This White Chicken Enchilada Casserole is the kind of meal you make once and instantly add to your regular dinner rotation. It’s easy, satisfying, and endlessly adaptable—sure to bring joy and comfort to everyone who tries it. Give it a go, make it your own, and watch your family fall in love bite after creamy, cheesy bite!
Print
White Chicken Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This White Chicken Enchilada Casserole is a comforting and flavorful Mexican-American dish that’s perfect for a family dinner. Layers of tender shredded chicken, creamy sauce, and gooey cheese baked to perfection!
Ingredients
For the casserole:
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 (10 oz) can mild green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 8 small flour tortillas
For garnish:
- Chopped fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Mix the sauce: In a medium bowl, combine sour cream, green enchilada sauce, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper.
- Layer the casserole: Spread some sauce on the bottom of the baking dish. Layer tortillas, chicken, cheese, and sauce. Repeat layers and finish with cheese and sauce on top.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10-15 minutes until bubbly and golden.
- Rest and garnish: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro if desired.
Notes
- You can use rotisserie chicken to save time.
- Add sautéed onions or spinach for extra flavor and nutrients.
- For a spicier kick, use medium or hot green chiles.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 460
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 105 mg
