Description

This White Chicken Enchilada Casserole is a cozy, flavorful, and easy-to-make dinner recipe featuring tender shredded chicken layered with creamy white enchilada sauce and melted Mexican blend cheese. Perfect for busy weeknights, this casserole offers a lighter twist on traditional enchiladas with delicious, comforting layers of sauce, cheese, and tortillas or tortillas alternatives. It’s versatile, customizable, make-ahead friendly, and perfect for family meals or gatherings.

Ingredients

Scale

Protein

2 cups cooked shredded chicken breast or rotisserie chicken

Base Layers

8–10 flour or corn tortillas (warmed for pliability)

Sauce

1 tablespoon oil (for sautéing)
2 cloves garlic, minced
1 medium onion, chopped
1 cup white enchilada sauce
½ cup sour cream or Greek yogurt
1 can (4 oz) diced green chilies

Cheese

2 cups Mexican blend cheese, shredded (or Monterey Jack, Pepper Jack as alternatives)

Optional Garnishes

Fresh cilantro leaves
Sliced green onions
Diced avocado
Lime wedges

Instructions

Prepare the chicken: Shred 2 cups of cooked chicken breast or rotisserie chicken into bite-sized pieces. Optionally, season lightly with salt and pepper to enhance flavor.
Make the creamy white sauce: In a skillet, heat 1 tablespoon of oil and sauté minced garlic and chopped onions until fragrant and soft. Stir in 1 cup white enchilada sauce, ½ cup sour cream or Greek yogurt, and 1 can diced green chilies. Cook over medium heat until the mixture is well combined and warmed through.
Assemble the casserole: Grease a baking dish. Spread a layer of the white sauce evenly over the bottom. Then add a layer of warmed tortillas, sprinkle shredded chicken over them, and top with shredded cheese. Repeat the layering process, finishing with a generous layer of cheese on top.
Bake until bubbly: Preheat oven to 375°F (190°C). Bake the uncovered casserole for about 25 minutes, until the cheese is melted, bubbly, and slightly golden at the edges.
Let it rest and serve: Remove the casserole from the oven and allow it to cool for 5-10 minutes. This resting period helps the layers set for cleaner slicing and better texture. Garnish with fresh cilantro, sliced green onions, diced avocado, or a squeeze of lime juice as desired before serving.

Notes

Shred chicken finely to ensure even layering and better flavor melding.
Warm tortillas briefly before assembling to prevent cracking and improve pliability.
Don’t overfill each layer with sauce or cheese to avoid sogginess.
Use a sharp knife for clean, presentable slices after baking.
Let the casserole rest before serving to help it hold together better.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 slice (1/6 recipe)
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg

Keywords: white chicken enchilada casserole, easy enchilada casserole, creamy chicken casserole, weeknight dinner, white enchilada sauce, shredded chicken casserole