Easy White Chicken Enchilada Casserole Recipe
This Easy White Chicken Enchilada Casserole combines tender shredded chicken seasoned with a blend of spices and melted Monterey Jack cheese, rolled in soft flour tortillas, and baked in a creamy white sauce made with chicken broth, sour cream, and green chiles. It’s a comforting, flavorful casserole that’s perfect for a quick weeknight dinner or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
- Diet: Low Salt
Ingredients
Chicken Filling
- 2 cups shredded cooked chicken breast (rotisserie recommended)
- 1/2 tsp cumin
- 1/4 tsp cayenne powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 cup shredded Monterey Jack cheese
Tortillas
- 8 medium-large flour tortilla shells (burrito or fajita size preferred)
White Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 14.5 oz can low sodium chicken broth
- 1/2 tsp salt
- 1/4 tsp cumin
- 3/4 cup room temperature sour cream (or plain non-fat Greek yogurt)
- 4 oz can diced green chiles (mild or hot)
- 1 cup shredded Monterey Jack cheese
Topping
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat Oven and Prep Dish. Preheat your oven to 350 degrees F (175 degrees C) and spray a 9×13-inch glass baking dish with non-stick cooking spray to prevent sticking during baking.
- Prepare Chicken Filling. In a mixing bowl, combine shredded cooked chicken with cumin, cayenne powder, garlic powder, onion powder, oregano, salt, black pepper, and 1 cup shredded Monterey Jack cheese. Mix thoroughly until well combined.
- Assemble Enchiladas. Spoon about 1/4 cup of the chicken mixture onto each flour tortilla. Roll up the tortillas tightly and place them seam side down in the prepared baking dish. Continue until all tortillas are filled and arranged. You should fill about 6-8 tortillas depending on size.
- Make White Sauce. In a large saucepan over medium-high heat, melt butter. Whisk in flour and cook for 1 minute until thickened. Gradually whisk in chicken broth, salt, and cumin until smooth. Continue cooking until the sauce bubbles and thickens. Remove from heat and stir in sour cream, diced green chiles, and 1 cup of shredded Monterey Jack cheese until creamy.
- Combine and Bake. Pour the white sauce evenly over the filled tortillas in the baking dish. Sprinkle the top with 1/2 cup shredded Monterey Jack cheese. Bake uncovered for 15-20 minutes, or until the cheese is melted and the edges are lightly golden brown.
- Rest and Serve. Allow the casserole to cool for 5-10 minutes before serving. Garnish with fresh herbs or your favorite toppings such as chopped cilantro, avocado, or sour cream if desired.
Notes
- For added freshness, top with sliced avocado, chopped cilantro, or a squeeze of fresh lime juice before serving.
- You can substitute sour cream with plain non-fat Greek yogurt to reduce fat content.
- Using rotisserie chicken saves time and enhances flavor, but cooked shredded chicken breast works well too.
- The casserole can be prepared a day ahead and baked just before serving; cover and refrigerate until ready.
- If you prefer a spicier dish, choose hot diced green chiles or add extra cayenne pepper in the chicken filling.
