White Chicken Enchilada Casserole

Creamy, cheesy, and loaded with tender shredded chicken, this White Chicken Enchilada Casserole comes together with simple layers and a homemade white sauce. No rolling required and ready in 45 minutes.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 portions

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 423

Ingredients Equipment Method Notes

Ingredients

3 cups shredded cooked chicken rotisserie chicken works great
12 taco-size flour tortillas corn tortillas can be substituted, warm first
2 cups shredded Monterey Jack cheese divided, freshly shredded from block preferred
4 oz can diced green chiles undrained
2 oz cream cheese softened, optional but recommended
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups chicken broth low-sodium preferred
1 cup sour cream full-fat for best texture
0.5 tsp garlic powder
0.5 tsp salt
0.5 tsp ground black pepper
fresh cilantro or parsley optional, for garnish

Equipment

9x13 inch baking dish
medium saucepan
mixing bowls
whisk

Method

Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
In a medium bowl, combine the shredded chicken with half the Monterey Jack cheese, garlic powder, salt, and pepper. Stir until evenly combined and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one full minute, stirring constantly, until the mixture smells slightly nutty.
Slowly pour in the chicken broth while whisking steadily to prevent lumps. Stir in the sour cream, cream cheese if using, and the green chiles. Heat gently until smooth and creamy. Do not let it boil. Remove from heat.
Layer half the tortillas across the bottom of the baking dish, overlapping slightly. Spread the chicken mixture evenly on top.
Add a second layer of tortillas over the chicken. Pour the white sauce evenly over the top, covering all the tortillas.
Sprinkle the remaining Monterey Jack cheese across the top. Bake uncovered for 25 to 30 minutes until cheese is melted and bubbling. Broil on high for 1 to 2 minutes for extra color if desired. Let rest 5 to 10 minutes before slicing.

Notes

Do not let the white sauce boil after adding sour cream or it may separate. Freshly shredded cheese melts much better than pre-packaged. Leftovers keep in the fridge for up to 3 days and freeze well for up to 3 months before baking.