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Ultimate White Chicken Enchilada Casserole

Rose
This Ultimate White Chicken Enchilada Casserole is a creamy, comforting dinner made with tender shredded chicken, soft flour tortillas, a homemade white enchilada sauce, and layers of melted Monterey Jack and mozzarella cheese. It delivers bold enchilada flavor without the extra step of rolling tortillas, making it perfect for busy weeknights or make-ahead meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine Mexican-American
Servings 8 servings
Calories 420 kcal

Equipment

  • 9×13-inch baking dish
  • medium saucepan
  • mixing bowl
  • whisk
  • cutting board and knife

Ingredients
  

  • 3 cups cooked chicken breast, shredded
  • 8 small flour tortillas, cut into strips
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup sour cream or plain Greek yogurt
  • 1 can (4 oz) diced green chilies, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • salt and black pepper to taste
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil. Shred the cooked chicken and cut tortillas into strips if not already prepared.
  • In a medium saucepan over medium heat, add olive oil. Stir in the diced onion and sauté for 3–4 minutes until soft and translucent. Add minced garlic and cook for about 30 seconds until fragrant.
  • Sprinkle the flour into the pan and stir constantly for 1–2 minutes until lightly golden and smooth to create a roux.
  • Slowly whisk in the chicken broth, stirring continuously to prevent lumps. Cook for 3–4 minutes until thickened. Reduce heat to low and stir in sour cream (or Greek yogurt), cumin, chili powder, oregano, salt, pepper, and diced green chilies. Mix until smooth and remove from heat.
  • In a large bowl, combine the shredded chicken with about 1/2 cup of the prepared white sauce to keep the chicken moist and flavorful.
  • Spread a thin layer of sauce in the baking dish. Add a layer of tortilla strips, followed by part of the chicken mixture and a sprinkle of Monterey Jack cheese. Repeat layers until ingredients are used, finishing with remaining sauce and topping with Monterey Jack and mozzarella cheese.
  • Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted, bubbly, and lightly golden. Let rest 5–10 minutes before serving and garnish with chopped cilantro.

Notes

Let the casserole rest 5–10 minutes before slicing for cleaner portions. Warm tortillas slightly if stiff to prevent cracking. Use freshly shredded cheese for best melting. Greek yogurt can replace sour cream for a lighter option. Adjust salt and spices to taste before layering.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 95mgSodium: 620mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 6mgCalcium: 320mgIron: 2mg
Keyword chicken casserole recipe, creamy chicken enchiladas, easy enchilada bake, white chicken enchilada casserole
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