Julia Walton
Creamy, cheesy, and layered with tender chicken, this White Chicken Enchilada Casserole is the ultimate comfort food your weeknight dinners have been craving. Imagine the bold flavors of classic enchiladas, but simplified into a stacked casserole form that comes together effortlessly. The tangy sour cream and green chilies in the sauce give it that unmistakable enchilada flavor, while Monterey Jack cheese melts into irresistible golden gooeyness.
Whether you’re feeding a hungry family or prepping for a potluck, this recipe guarantees empty plates and full hearts. It’s a great way to use leftover chicken, and the flour tortillas soak up all the creamy goodness in each layer. No rolling required—just stack, bake, and serve!
Ingredients for this White Chicken Enchilada Casserole Recipe
- 3 cups cooked shredded chicken (rotisserie or leftover)
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 (10 oz) can cream of chicken soup
- 1 (4 oz) can diced green chilies
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 8 small flour tortillas
- Fresh cilantro for garnish (optional)
Step 1: Prepare the Sauce
In a large mixing bowl, stir together the sour cream, cream of chicken soup, green chilies, garlic powder, onion powder, salt, and pepper until smooth and fully combined.
Step 2: Layer the Ingredients
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of the sauce on the bottom. Place two tortillas over the sauce (tear to fit if needed), then top with about 1/3 of the shredded chicken, 1/4 of the sauce, and 1/4 of the shredded cheese.
Step 3: Repeat the Layers
Continue layering the tortillas, chicken, sauce, and cheese until all ingredients are used, finishing with a generous layer of sauce and cheese on top.
Step 4: Bake to Perfection
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Step 5: Garnish and Serve
Let the casserole rest for 5 minutes before serving. Garnish with fresh chopped cilantro if desired. Enjoy!
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Yes! Corn tortillas offer a slightly different texture and flavor, and they hold up well in this casserole too.
Can I make this casserole ahead of time?
Absolutely. Assemble the casserole and refrigerate it (covered) for up to 24 hours before baking.
What kind of chicken works best?
Rotisserie chicken is the easiest and most flavorful, but any cooked shredded chicken will work just fine.
How spicy is this dish?
It’s mild thanks to the sour cream and cream of chicken base. If you want more heat, add jalapeños or hot sauce to the sauce mix.
Can I add vegetables?
Definitely! Sautéed onions, bell peppers, or even spinach make great additions to the layers.
How do I make it gluten-free?
Swap the flour tortillas with gluten-free ones and ensure your soup and seasonings are certified gluten-free.
White Chicken Enchilada Casserole Recipe
- Total Time: 50 minutes
- Yield: Serves 6-8
Description
Creamy, cheesy, and layered with tender shredded chicken, this White Chicken Enchilada Casserole is an easy dinner idea that hits all the right notes. It’s a perfect comfort food recipe that works wonderfully for quick weeknight meals, easy potluck dishes, or family gatherings. This casserole transforms pantry staples like sour cream, cream of chicken soup, and tortillas into a hearty, satisfying dish everyone will love. The cheesy top, soft tortilla layers, and zesty green chiles create a flavor-packed experience that’s hard to beat.
Ingredients
3 cups cooked shredded chicken (rotisserie or leftover)
2 cups shredded Monterey Jack cheese
1 cup sour cream
1 (10 oz) can cream of chicken soup
1 (4 oz) can diced green chilies
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
8 small flour tortillas
Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
- In a bowl, mix sour cream, cream of chicken soup, green chilies, garlic powder, onion powder, salt, and pepper until smooth.
- Spread a thin layer of the sauce on the dish bottom.
- Layer 2 tortillas, 1/3 of the chicken, 1/4 sauce, and 1/4 cheese.
- Repeat the layers until ingredients are used, ending with sauce and cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10-15 minutes until golden and bubbly.
- Let rest for 5 minutes. Garnish with cilantro and serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner