If you’re craving a comforting dinner that’s bursting with creamy, cheesy, and mildly spicy flavors, this Creamy White Chicken Enchilada Casserole Recipe will absolutely become your new favorite. Imagine tender shredded chicken wrapped in soft tortillas, smothered in a luscious white enchilada sauce made from scratch, and bubbling with melted Monterey Jack cheese on top. Every bite offers a perfect blend of tangy sour cream, subtle heat from green chilies, and warm, aromatic cumin that sings in harmony. This casserole is not only incredibly satisfying but also simple enough to whip up on a busy weeknight or for a cozy family gathering.
Ingredients You’ll Need
The magic of this Creamy White Chicken Enchilada Casserole Recipe lies in its straightforward but purposeful ingredients. Each one plays an essential role, whether it’s bringing creaminess, a subtle spice, or that gooey cheese pull we all love. Here’s everything you’ll gather to create this crowd-pleaser:
- 1/4 cup butter: The base of our rich, velvety white sauce that adds depth and smooth texture.
- 1/4 cup flour: Helps thicken the sauce perfectly without lumps.
- 3 cups chicken broth: Provides a savory, savory foundation to balance the creaminess.
- 1 (4 oz) can diced green chilies: Adds a mild heat and a burst of vibrant flavor.
- 1 cup sour cream: Brings tang and indulgent creaminess to the sauce.
- 1/2 cup shredded Monterey Jack cheese: Melts beautifully to enrich the sauce’s texture.
- 2 cups cooked chicken breasts, shredded: The hearty, protein-packed star of the casserole.
- 6 oz cream cheese, softened: Adds extra creaminess and body to the filling.
- 1/2 cup sour cream: Mixed into the filling to keep it luscious and moist.
- 1 (4 oz) can diced green chilies: Infuses additional flavor straight into the filling.
- 1 tsp cumin: Warms up the dish with its earthy, fragrant spice.
- 1 1/2 cups shredded Monterey Jack cheese: Blended into the filling for that irresistible cheesy bite.
- 10 (8-inch) tortillas: The soft wraps that hold all that delicious filling together.
- 2 cups shredded Monterey Jack cheese (for topping): Creates a golden, bubbly, cheesy crust over the casserole.
- Chopped cilantro, for garnish: Adds a fresh, herbal brightness at the end.
How to Make Creamy White Chicken Enchilada Casserole Recipe
Step 1: Make the White Enchilada Sauce
Start by melting the butter in a pan over medium heat, then whisk in the flour to form a smooth roux. This step is essential as it thickens your sauce beautifully without any lumps. Next, gradually add the chicken broth while whisking constantly — patience here guarantees a silky texture. Stir in the diced green chilies, 1 cup sour cream, and 1/2 cup Monterey Jack cheese, then cook and stir until the sauce thickens to creamy perfection. Remove from heat and set aside, smelling that glorious blend of flavors unfolding.
Step 2: Prepare the Filling
In a separate bowl, combine the shredded chicken, softened cream cheese, 1/2 cup sour cream, another can of diced green chilies, cumin, and 1 1/2 cups of Monterey Jack cheese. This mixture is where all the savory goodness packs a punch—creamy, cheesy, with a gentle warmth from the cumin that keeps every forkful exciting. Give it a thorough mix until everything is perfectly blended.
Step 3: Assemble the Enchiladas
Lay out your tortillas flat on a clean surface. Spoon an even amount of filling into the center of each, then roll them tightly, sealing in all the juicy, cheesy filling. Place each rolled tortilla seam-side down in a prepared baking dish, arranging them snugly so they hold each other up during baking, which helps the casserole set beautifully.
Step 4: Pour the Sauce and Add Cheese
Once all your tortillas are nestled in the dish, pour the luscious white enchilada sauce evenly over the top, making sure nothing’s left uncovered. Finally, sprinkle the remaining 2 cups of shredded Monterey Jack cheese generously over the entire casserole to form that signature gooey, golden crust.
Step 5: Bake to Perfection
Bake your creamy creation in a preheated oven at 350°F (175°C) for about 25 minutes, or until the cheese on top is melted, bubbly, and just beginning to turn golden. The house will fill with an irresistible aroma, signaling that dinner is ready to be devoured.
How to Serve Creamy White Chicken Enchilada Casserole Recipe
Garnishes
To make your presentation pop and add a burst of fresh flavor, sprinkle the casserole with chopped cilantro just before serving. The vibrant green contrast against the creamy, cheesy surface instantly makes it feel like a special meal and offers a lovely herbaceous note that cuts through the richness.
Side Dishes
This casserole pairs wonderfully with light, refreshing sides such as a crisp green salad or Mexican street corn. The crunchy texture and bright flavors from these sides will balance out the creaminess perfectly. Alternatively, serve with a scoop of tangy guacamole or fresh salsa to bring a zesty freshness to every bite.
Creative Ways to Present
If you want to impress your guests, serve individual portions of this casserole in small ramekins topped with a dollop of sour cream and a sliver of avocado. Another fun idea is layering the casserole in clear glass dishes to showcase the tortillas, filling, and cheese layers, making the beauty of this dish as appealing as the taste.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftovers tightly with plastic wrap or transfer them to an airtight container. The flavors will deepen overnight, making for even tastier next-day servings. Stored properly, leftovers will stay fresh in the refrigerator for up to 3 days, ready to reheat and enjoy.
Freezing
This Creamy White Chicken Enchilada Casserole Recipe freezes beautifully. For best results, assemble the casserole but do not bake it yet. Wrap it tightly with foil or plastic wrap and store it in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge before baking according to the instructions.
Reheating
To reheat, warm up individual portions in the microwave until heated through, or place the entire casserole back in the oven at 350°F (175°C) for about 15–20 minutes. Cover with foil to prevent the cheese from over-browning and remove it towards the end to restore that bubbly, golden crust.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great shortcut that adds wonderful flavor and saves prep time when making this casserole.
Is there a substitute for Monterey Jack cheese?
Yes, mild mozzarella or white cheddar can work well if Monterey Jack isn’t available, though the flavor and meltiness might vary slightly.
Can I make this casserole vegetarian?
Definitely. Simply replace the chicken with sautéed vegetables like mushrooms, zucchini, or spinach to keep it delicious and hearty.
How spicy is this casserole?
This casserole carries a mild, pleasant heat from the green chilies and cumin, making it approachable for most palates but still full of flavor.
Can I prepare this recipe in advance for a dinner party?
Yes! Assemble the casserole a day ahead and refrigerate it. When it’s time to serve, just pop it in the oven and bake as directed for a hassle-free party dish.
Final Thoughts
I can’t recommend this Creamy White Chicken Enchilada Casserole Recipe enough for anyone looking to elevate their dinner routine with something warm, cheesy, and truly satisfying. It’s a dish that hugs you from the inside out, perfect for sharing with loved ones or savoring as a special treat. Give it a try and watch how quickly it becomes a beloved favorite in your recipe rotation!
Print
Creamy White Chicken Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
This Creamy White Chicken Enchilada Casserole is a comforting and flavorful baked dish featuring tender shredded chicken, creamy green chili sauce, and layers of melted Monterey Jack cheese and soft tortillas. Perfect for a hearty family dinner with creamy, cheesy, and mildly spicy flavors in every bite.
Ingredients
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
Instructions
- Make the White Enchilada Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, ensuring no lumps form. Add the diced green chilies, sour cream, and 1/2 cup shredded Monterey Jack cheese. Continue stirring until the sauce thickens, then remove from heat.
- Make the Filling: In a mixing bowl, combine shredded cooked chicken, softened cream cheese, 1/2 cup sour cream, diced green chilies, cumin, and 1 1/2 cups shredded Monterey Jack cheese. Mix until well blended.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a baking dish. Place a tortilla flat on a surface, spoon an even amount of filling into the center, then roll up tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.
- Pour the Sauce: Evenly pour the prepared white enchilada sauce over the rolled tortillas in the baking dish, making sure to cover all surfaces for maximum flavor.
- Bake: Sprinkle the 2 cups of shredded Monterey Jack cheese evenly over the top of the casserole. Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro before serving. Enjoy your creamy, cheesy white chicken enchilada casserole!
Notes
- For extra heat, add chopped jalapeños to the filling or sauce.
- You can substitute cooked rotisserie chicken for quick preparation.
- Feel free to use corn tortillas instead of flour tortillas if preferred.
- Leftovers store well covered in the refrigerator for up to 3 days.
- This casserole can be assembled ahead of time and refrigerated before baking.
