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Looking down closely on a baking dish of White Chicken Enchilada Casserole.
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Chicken Enchilada Casserole

All the flavors of white chicken enchiladas in a simple baked casserole form.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 423kcal
Author Brandie Skibinski

Ingredients

  • 3 cups shredded & diced cooked chicken (I used a rotisserie chicken)
  • 2 cups shredded Monterey Jack Cheese (divided use)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 2 cups chicken broth (can use low or no sodium)
  • 1 cup sour cream
  • 2 ounces cream cheese (optional)
  • 4 ounce can diced green chiles, undrained
  • 12 taco size flour tortillas (can use corn tortillas)
  • chopped fresh parsley or cilantro (for garnish, optional)

Instructions

  • Preheat oven to 350F degrees.
  • Spray a 9x13-inch baking dish with non-stick cooking spray. Set it aside.
  • In a medium-size bowl, add 3 cups shredded & diced cooked chicken, 1 cup shredded Monterey Jack cheese, ½ teaspoon garlic powder, ½ teaspoon salt and ½ teaspoon ground black pepper. Stir to combine. Set it aside.
    A bowl with shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, salt and pepper.
  • In a medium saucepan, melt 3 Tablespoons butter over medium heat. Add 3 Tablespoons all-purpose flour and cook for a minute or so to thicken.
    A pot with flour and melted butter.
  • Add 2 cups chicken broth, 1 cup sour cream, 2 ounces cream cheese (if using) and 4 ounce can diced green chiles, undrained to the saucepan and whisk until smooth.
    A skillet with chicken broth, sour cream, cream cheese and chiles being added.
  • Bring to a simmer and whisk continuously until it begins to thicken. Remove from heat.
    Thickened enchilada sauce in a pot.
  • Stack 12 taco size flour tortillas and use a knife to cut them in half (or in quarters.)
  • Lay 8 halves to cover the bottom of the prepared pan.
    Cut tortillas in a baking dish.
  • Spread 1/3 of the chicken mixture evenly over the tortillas.
    Chicken mixture over tortillas in a baking dish.
  • Pour 1/3 of the sauce over the chicken.
    Sauce over chicken and tortillas in a baking dish.
  • Repeat the process adding tortillas, chicken and sauce two additional times.
    Layered chicken enchilada casserole.
  • After the final layer of cream is added, sprinkle the final 1 cup shredded Monterey Jack cheese over the top.
    Shredded cheese over a casserole.
  • Bake uncovered in the preheated oven for 30 minutes or until bubbly. You can broil on low for an additional few minutes to slightly brown the top. Watch closely as it can burn quickly.
  • Garnish with chopped fresh parsley or cilantro (optional) and serve!
    A large serving of White Chicken Enchilada Casserole.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 423kcal | Carbohydrates: 28g | Protein: 24g | Fat: 24g | Sodium: 1057mg | Fiber: 2g | Sugar: 3g
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