Description
This White Chicken Enchilada Casserole is a creamy, cheesy, and comforting Tex-Mex dish layered with tender chicken, green chiles, tortillas, and a homemade white sauce. It’s the perfect family-friendly dinner idea that’s easy to make ahead, bake, and enjoy all week.
Ingredients
2 cups cooked chicken
1 can (4 oz) diced green chiles
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded Monterey Jack cheese
10 corn tortillas
Instructions
1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for about 1 minute to form a roux.
3. Slowly whisk in the chicken broth until smooth and thickened.
4. Remove from heat and stir in the sour cream, green chiles, garlic powder, salt, and pepper.
5. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
6. Spread a thin layer of sauce on the bottom of the dish.
7. Add a layer of corn tortillas, followed by chicken, sauce, and shredded cheese.
8. Repeat layers until all ingredients are used, ending with cheese on top.
9. Cover the dish with foil and bake for 20 minutes.
10. Remove foil and bake uncovered for another 10–15 minutes until the top is golden and bubbly.
11. Let rest for 5–10 minutes before serving.
Notes
This recipe works beautifully with rotisserie chicken for convenience.
Warm the tortillas slightly before layering to avoid cracking.
Feel free to add sautéed onions or spinach between layers for more flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion (approx. 1/8 of casserole)
- Calories: 410
- Sugar: 2g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg