If you’re looking for a weeknight dinner that’s both comforting and bursting with flavor, let me introduce you to my all-time favorite White Chicken Enchilada Casserole. This creamy, cheesy bake captures everything wonderful about classic enchiladas, but with an easier, layered approach. Each bite is loaded with tender chicken, melty cheese, and a luscious green chile sauce that will have everyone reaching for seconds. Whether you’re serving family or friends, this casserole is a guaranteed crowd-pleaser that’s as fun to eat as it is to make.
Ingredients You’ll Need
The beauty of White Chicken Enchilada Casserole is in its straightforward ingredient list. Each component is there for a reason, bringing either creaminess, heat, or a touch of color to every mouthful. Don’t skip on the little extras—for big flavor, all the details matter!
- Cooked shredded chicken: Using rotisserie chicken saves time and ensures your filling is juicy and flavorful.
- Flour tortillas, cut into strips: These make up the “layers” in your casserole for soft, pillowy texture—swap for corn to make it gluten-free!
- Shredded Monterey Jack cheese: Ultra-melty and mild, it’s the creamy star of the cheese duo.
- Shredded cheddar cheese: This adds sharpness and a pretty golden topping.
- Diced green chilies: Just enough kick to keep things interesting, but nothing too spicy.
- Sour cream: Gives the filling its signature creamy, tangy richness.
- Green enchilada sauce: A quick shortcut that brings bright, tangy chile flavor to the casserole layers.
- Chopped fresh cilantro: Fresh and herby, for sprinkling on top just before serving.
- Finely chopped onion: Sautéed for sweetness and depth; don’t skip!
- Minced garlic: Lends warm, savory backbone to the whole dish.
- Olive oil: Just a touch to sauté your aromatics and get them perfectly soft.
- Salt and pepper: For seasoning every layer and tying all those flavors together.
How to Make White Chicken Enchilada Casserole
Step 1: Sauté the Onion and Garlic
Start by heating a tablespoon of olive oil in a skillet over medium heat. Add your finely chopped onion and minced garlic and sauté them gently until they’re soft and fragrant—usually about 3-4 minutes. This step builds a savory foundation and brings out the natural sweetness of the onion, ensuring your casserole is anything but dull.
Step 2: Mix Up the Creamy Chicken Filling
In a large mixing bowl, combine the cooked shredded chicken, your warm and softened onion and garlic, diced green chilies, sour cream, and half of both the Monterey Jack and cheddar cheeses. Mix thoroughly, then taste and season with salt and pepper. This is the heart of your White Chicken Enchilada Casserole, so make sure it’s extra creamy and flavorful.
Step 3: Prepare the Baking Dish
Lightly grease a 9×13-inch baking dish, then spread a thin layer of green enchilada sauce over the bottom. This keeps everything from sticking, and adds bright flavor right from the first bite. Now you’re ready to layer!
Step 4: Layer the Casserole
Evenly scatter half the tortilla strips over the enchilada sauce, then top with half of your chicken mixture, spreading it to the edges. Repeat the layers with the remaining tortillas and chicken filling. Pour the rest of the green enchilada sauce over the top, then scatter the remaining Monterey Jack and cheddar cheeses as a final, glorious layer.
Step 5: Bake to Golden Perfection
Place your casserole uncovered in a 375°F (190°C) oven and bake for 25-30 minutes. You’ll know it’s ready when the cheese is bubbly and golden, and everything is warmed through. Let it rest for a few minutes to set, then sprinkle generously with fresh cilantro for a burst of color and flavor.
How to Serve White Chicken Enchilada Casserole
Garnishes
Top your finished White Chicken Enchilada Casserole with chopped fresh cilantro for a pop of green and herbal brightness. For even more zing, serve with sliced jalapeños, a few wedges of lime for squeezing, or a dollop of extra sour cream. These little touches turn a great casserole into an unforgettable meal.
Side Dishes
This casserole pairs beautifully with simple sides. Try fluffy cilantro-lime rice, a crisp green salad, or classic refried beans to round out the meal. If you’re feeling festive, tortilla chips and homemade guacamole bring a welcome crunch to your plate.
Creative Ways to Present
For a fun twist at parties, try baking the White Chicken Enchilada Casserole in individual ramekins or muffin tins for personal servings. You can also slice the finished bake into tidy squares for lunchboxes, or layer it in a deep pie dish for a rustic family-style presentation.
Make Ahead and Storage
Storing Leftovers
To keep your leftovers fresh, let the casserole cool to room temperature before covering it tightly with foil or plastic wrap. Store in the refrigerator for up to 3 days. Reheat portions as needed and you’ll have lunches or quick dinners ready to go.
Freezing
This dish freezes beautifully! Assemble the White Chicken Enchilada Casserole right up to the baking point, then cover it well and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
Reheating
To reheat, simply cover the casserole with foil and warm in a 350°F oven until heated through—about 20-25 minutes. For quick lunches, individual portions can also be microwaved until piping hot. Add a fresh sprinkle of cilantro after reheating to revive the flavors.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas give the White Chicken Enchilada Casserole a slightly heartier texture and classic enchilada taste. They’re also a great gluten-free option, so swap away if you like.
How spicy is this dish?
This casserole is mild as written and should suit most palates, thanks to the creamy filling and mild green chilies. For a spicier version, you can add sliced jalapeños to the filling or use a hot green enchilada sauce.
Can I make this White Chicken Enchilada Casserole ahead of time?
Definitely! Assemble the casserole up to a day in advance, cover tightly, and refrigerate. Just bake when you’re ready to serve. It’s a lifesaver for busy evenings and entertaining.
What kind of cheese works best?
A blend of Monterey Jack and cheddar is ideal for this dish—the Jack melts super smoothly, while cheddar adds sharpness. If you want to experiment, a bit of pepper jack or mozzarella could also be fun additions.
What else can I add to the filling?
This recipe is easy to customize: try adding sautéed bell peppers, corn, or black beans for extra color and nutrition. Just be careful not to overload the filling, so the casserole stays creamy and cohesive.
Final Thoughts
You truly can’t go wrong with White Chicken Enchilada Casserole. It’s cozy, satisfying, and always a hit on any table. Whether it’s the center of a family dinner or a star at your next potluck, give it a try—you’ll find yourself coming back to this recipe time and again!
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White Chicken Enchilada Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This White Chicken Enchilada Casserole is a creamy and flavorful twist on traditional enchiladas. Layers of shredded chicken, cheese, green chilies, and a tangy green sauce come together for a satisfying meal that’s easy to make and perfect for a family dinner.
Ingredients
For the Casserole:
- 3 cups cooked shredded chicken
- 10 small flour tortillas, cut into strips
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (4-ounce) can diced green chilies
- 1 cup sour cream
For the Sauce:
- 1 (10-ounce) can green enchilada sauce
- 1/2 cup chopped fresh cilantro
For the Sautéed Onion Mixture:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Sauté the Onion Mixture: In a skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until soft, about 3-4 minutes.
- Prepare the Chicken Mixture: In a large bowl, combine the cooked shredded chicken, sautéed onion and garlic, diced green chilies, sour cream, and half of the shredded cheeses. Season with salt and pepper.
- Assemble the Casserole: Spread a thin layer of green enchilada sauce in a greased 9×13-inch baking dish. Layer half of the tortilla strips, then half of the chicken mixture. Repeat with remaining tortilla strips and chicken mixture. Pour remaining sauce over the top and sprinkle with cheese.
- Bake: Bake uncovered for 25-30 minutes until bubbly and golden.
- Serve: Garnish with fresh cilantro before serving.
Notes
- Use rotisserie chicken for convenience.
- Add sliced jalapeños for extra heat.
- Serve with lime wedges and sour cream on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
