Creamy White Chicken Enchilada Casserole Recipe

If you’re craving something that feels like a warm hug from the inside, look no further than this Creamy White Chicken Enchilada Casserole Recipe. It’s the perfect blend of tender shredded chicken, a luscious white sauce packed with cheese and green chilies, and layers of soft tortillas baked to bubbly perfection. This casserole is cozy, comforting, and downright addictive—ideal for those nights when you want a meal that’s both satisfying and a little indulgent. Trust me, once you try this dish, it’s going to become one of your all-time favorites.

Ingredients You’ll Need

Gathering these ingredients is like collecting the essentials for something truly special. Each item is simple, but together they create the magic of this creamy, cheesy, and flavorful casserole. From the butter that starts the sauce to the tortillas that hold it all together, every element plays a role in crafting the perfect bite.

• 1/4 cup butter: The base for a rich and silky white sauce that ties everything together.
• 1/4 cup flour: Used to thicken the sauce, giving it that smooth, creamy texture.
• 3 cups chicken broth: Adds savory depth without overpowering the delicate sauce.
• 1 (4 oz) can diced green chilies: These bring just the right amount of mild heat and a pop of color.
• 1 cup sour cream: Adds tanginess and creaminess, balancing the cheese and spices beautifully.
• 1/2 cup shredded Monterey Jack cheese: Melts smoothly into the sauce for extra richness.
• 2 cups cooked chicken breasts, shredded: Tender and juicy protein that makes the casserole hearty.
• 6 oz cream cheese, softened: Instant creaminess and a slight tang that amps up the sauce’s texture.
• 1/2 cup sour cream: Incorporated into the filling for moistness and flavor.
• 1 (4 oz) can diced green chilies: Paired with cumin to really brighten the filling.
• 1 tsp cumin: Earthy spice that adds warmth and complexity.
• 1 1/2 cups shredded Monterey Jack cheese: Mixed into the filling for gooey, melty goodness.
• 10 (8-inch) tortillas: The perfect wrapping to layer all the delicious filling and sauce.
• 2 cups shredded Monterey Jack cheese (for topping): Creates a golden, bubbly crust when baked.
• Chopped cilantro, for garnish: Adds freshness and a pop of green to finish the dish beautifully.

How to Make Creamy White Chicken Enchilada Casserole Recipe

Step 1: Make the White Enchilada Sauce

Start this dish on a cozy note by melting the butter in a saucepan over medium heat. Sprinkle in the flour and whisk continuously to form a smooth roux, cooking it just until it turns a pale golden color. Gradually pour in the chicken broth, whisking constantly to avoid any lumps. This is where your sauce starts to thicken and become that silky base. Stir in the diced green chilies, sour cream, and half of the shredded Monterey Jack cheese. Keep stirring until the cheese melts fully and the sauce becomes thick and creamy. Once ready, remove the pan from heat and set the sauce aside to cool slightly.

Step 2: Prepare the Filling

In a mixing bowl, combine the shredded chicken, softened cream cheese, the additional 1/2 cup sour cream, diced green chilies, cumin, and 1 1/2 cups shredded Monterey Jack cheese. Mix everything together well—this is the hearty, flavorful filling that will make every bite unforgettable. The cream cheese and sour cream keep the filling moist and tender, while cumin and chilies layer in that authentic southwestern flair.

Step 3: Assemble the Enchiladas

Now for the fun part: layering! Lay a tortilla flat on your countertop or a large plate. Spoon a generous amount of the chicken filling right down the center. Roll it up tightly so the filling stays inside, then place the rolled tortilla seam-side down in a prepared baking dish. Repeat this process until all the tortillas are filled and snugly nestled in the pan. You’ll start to see the comforting layers build up here, ready to be drenched in that luscious sauce.

Step 4: Pour the Sauce and Top with Cheese

Pour the creamy white enchilada sauce evenly over the rolled tortillas. Use the back of a spoon to spread it, ensuring every bit gets coated—this will keep the casserole moist and flavorful as it bakes. Finally, blanket the top with the remaining shredded Monterey Jack cheese. This extra cheese topping will melt and bubble into a gorgeous golden crust that’s pure perfection.

Step 5: Bake to Perfection

Place your casserole in a preheated oven at 350°F (175°C) and bake for about 25 minutes or until the cheese topping is melted, bubbly, and starting to turn golden brown. The kitchen will start smelling like a dream, and you’ll know it’s time to get ready to serve this comforting masterpiece!

How to Serve Creamy White Chicken Enchilada Casserole Recipe

Garnishes

A sprinkle of chopped fresh cilantro adds a bright, herbal freshness that perfectly contrasts the rich, creamy layers. For a little extra zing, consider adding a dollop of sour cream or a squeeze of lime right at the table. These simple touches elevate the dish from comforting home-cooked meal to something that feels truly special.

Side Dishes

This casserole is quite filling, but pairing it with a crisp green salad or some charred corn on the cob creates a delightful balance. The light veggies cut through the richness of the casserole, making every bite more enjoyable. You could even serve it with a side of Spanish rice or black beans for a full Southwestern feast!

Creative Ways to Present

For a fun twist, serve individual portions in small cast iron skillets or pretty ramekins, topped with a sprinkling of cheese and fresh cilantro. Or, go casual by inviting everyone to scoop out their own servings straight from the casserole dish. Either way, this Creamy White Chicken Enchilada Casserole Recipe brings a sense of warmth and togetherness to any table.

Make Ahead and Storage

Storing Leftovers

After enjoying your delicious casserole, simply cover any leftovers tightly with foil or plastic wrap and store in the refrigerator. It will stay fresh for up to 3 days, making it a great option for lunch or dinner the next day.

Freezing

If you want to make this Creamy White Chicken Enchilada Casserole Recipe ahead for busy nights, it freezes beautifully. Assemble the casserole but don’t bake it yet, cover it well with foil or a freezer-safe lid, and freeze for up to 3 months. When you’re ready, just thaw it overnight in the fridge and bake as directed.

Reheating

To reheat, pop your portion into the oven at 350°F (175°C) for about 15–20 minutes until warmed through and bubbly again. Avoid using the microwave if you can—it’s worth the extra time to get that beautiful melted cheese and creamy texture back in full glory.

FAQs

Can I use rotisserie chicken for this casserole?

Absolutely! Rotisserie chicken works perfectly here and saves you tons of prep time. Just shred it up and you’re ready to go.

Is it possible to make this dish dairy-free?

While this recipe relies on cheese and sour cream for its signature creaminess, you can try dairy-free substitutes like vegan cream cheese, sour cream alternatives, and non-dairy shredded cheese. The texture will be different, but it can still be delicious.

Can I add vegetables to the filling?

Definitely! Sautéed onions, bell peppers, or corn would be fantastic additions, adding extra layers of flavor and nutrition to this already hearty casserole.

What type of tortillas should I use?

While traditional flour tortillas work best for their softness and ability to roll easily, you can experiment with corn tortillas if you prefer. Just be gentle when rolling, as corn tortillas tend to crack more easily.

How spicy is this casserole?

This casserole has a mild kick thanks to the diced green chilies, but it’s not overwhelming. If you want it spicier, add some chopped jalapeños or a dash of cayenne pepper to the filling or sauce.

Final Thoughts

There’s something truly special about a dish that brings comfort, flavor, and ease all in one. This Creamy White Chicken Enchilada Casserole Recipe has become a beloved staple for good reason: it’s simple to prepare, indulgently creamy, and packed with the warm flavors of home. Give it a try, and soon enough, it might just be your go-to recipe for cozy nights and happy gatherings.

Creamy White Chicken Enchilada Casserole Recipe

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4.1 from 83 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 5 servings 1x

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Description

This Creamy White Chicken Enchilada Casserole is a comforting and delicious twist on traditional enchiladas. Featuring tender shredded chicken combined with a rich, creamy white sauce made from butter, flour, chicken broth, sour cream, and Monterey Jack cheese, it’s layered with tortillas and baked to bubbly perfection. Garnished with fresh cilantro, this casserole offers a perfect balance of creamy texture and mild spicy flavors from green chilies and cumin, making it an ideal family-friendly meal ready in just 35 minutes.

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Ingredients

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White Enchilada Sauce:

• 1/4 cup butter
• 1/4 cup flour
• 3 cups chicken broth
• 1 (4 oz) can diced green chilies
• 1 cup sour cream
• 1/2 cup shredded Monterey Jack cheese

Filling:

• 2 cups cooked chicken breasts, shredded
• 6 oz cream cheese, softened
• 1/2 cup sour cream
• 1 (4 oz) can diced green chilies
• 1 tsp cumin
• 1 1/2 cups shredded Monterey Jack cheese

Assembly and Topping:

• 10 (8-inch) tortillas
• 2 cups shredded Monterey Jack cheese (for topping)
• Chopped cilantro, for garnish

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Instructions

1. Make the White Enchilada Sauce: In a saucepan, melt 1/4 cup butter over medium heat. Stir in 1/4 cup flour and cook for about a minute to form a roux. Gradually whisk in 3 cups chicken broth, making sure to avoid lumps. Add 1 (4 oz) can diced green chilies, 1 cup sour cream, and 1/2 cup shredded Monterey Jack cheese. Continue stirring until the sauce thickens, then remove from heat.
2. Prepare the Filling: In a mixing bowl, combine 2 cups shredded cooked chicken breasts, 6 oz softened cream cheese, 1/2 cup sour cream, 1 (4 oz) can diced green chilies, 1 teaspoon cumin, and 1 1/2 cups shredded Monterey Jack cheese. Mix until well blended and creamy.
3. Assemble the Enchiladas: Preheat the oven to 350°F (175°C). Lightly grease a baking dish. Lay one tortilla flat and spoon an even amount of the chicken filling in the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
4. Pour the Sauce: Once all tortillas are arranged, evenly pour the prepared white enchilada sauce over the rolled tortillas in the baking dish.
5. Add Topping Cheese: Sprinkle 2 cups shredded Monterey Jack cheese evenly over the sauce-covered enchiladas to create a golden, cheesy crust upon baking.
6. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden on top. Remove from oven and garnish with chopped cilantro before serving.

Notes

• Make sure to shred the chicken breasts finely for better texture in the filling.
• Use softened cream cheese at room temperature for easier mixing.
• You can substitute Monterey Jack cheese with a mild cheddar or mozzarella if preferred.
• If you like more spice, add a pinch of cayenne or chopped jalapeños to the filling.
• Let the casserole rest 5 minutes after baking to set before slicing.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American