If you love cozy, flavorful dishes that bring everyone around the table, this White Chicken Enchilada Casserole Recipe is an absolute game-changer. Imagine tender shredded chicken wrapped in soft flour tortillas, smothered with a creamy, mildly spiced sauce, and topped with gooey melted cheese that’s perfectly golden on top. It’s one of those meals that tastes like a warm hug and can quickly become a weeknight favorite or a crowd-pleaser for family gatherings. Plus, it’s simple to prepare, making it a fantastic choice whether you’re cooking for the kids or impressing friends at dinner. This recipe combines textures and flavors in such a delightful way, you’ll be craving leftovers before the first serving is even finished!
Ingredients You’ll Need
Getting together the ingredients for this White Chicken Enchilada Casserole Recipe is a breeze, and each one plays a vital role in making the dish so irresistible. From the creamy sauce to the tender chicken and melty cheese, these components come together for a comforting and colorful dish that’s as satisfying as it is delicious.
- Shredded chicken (2 cups): Makes the casserole hearty, tender, and full of protein — use rotisserie chicken for convenience and extra flavor.
- Flour tortillas (8): Soft wraps that hold the filling perfectly and soak up the sauce without falling apart.
- Diced green chiles (1 can, 4 oz): Adds just the right kick of mild heat and a touch of smokiness to brighten the dish.
- Sour cream (1 cup): Gives the sauce a rich tang and creamy texture that’s absolutely irresistible.
- Cream of chicken soup (1 can, 10.5 oz): Acts as a comforting base for the sauce, keeping everything beautifully moist and flavorful.
- Shredded cheese (2 cups Monterey Jack or Mexican blend): Melts into gooey perfection, creating that golden cheesy topping everyone loves.
- Garlic powder (1 teaspoon): Infuses subtle savory depth to the sauce.
- Onion powder (1 teaspoon): Enhances the savory notes and rounds out the flavor.
- Ground cumin (1/2 teaspoon): Adds a warm, earthy undertone typical of classic enchilada seasoning.
- Corn kernels (1/2 cup, optional): For bursts of natural sweetness and a lovely pop of color.
- Fresh cilantro (for garnish): Brightens the entire dish with its fresh, citrusy flavor.
How to Make White Chicken Enchilada Casserole Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by heating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish — this makes sure your casserole won’t stick and gives the tortillas a slight crisp on the edges for that wonderful texture contrast.
Step 2: Whisk Together the Creamy Sauce
In a large bowl, combine the sour cream, cream of chicken soup, diced green chiles, garlic powder, onion powder, and cumin. Stir until everything is smooth and evenly mixed. This sauce will infuse each bite with creamy, mild heat and a lovely blend of savory spices.
Step 3: Mix the Filling
In a separate bowl, toss together your shredded chicken, corn (if using), half of the shredded cheese, and about one-third of the prepared sauce. This filling will be the flavorful center of your rolled tortillas—juicy, cheesy, and perfectly spiced.
Step 4: Roll Up the Tortillas
Take each flour tortilla and spoon an even amount of filling onto it. Roll it up tightly to keep everything inside, then place each roll seam-side down into the prepared baking dish. This step builds the beautiful layers of your casserole that bake together to become irresistibly tender and flavorful.
Step 5: Sauce and Cheese Layer
Pour the remaining sauce evenly over the rolled tortillas, spreading it so it covers each one completely. Then sprinkle the rest of the shredded cheese over the top. This final touch seals in the moisture and adds a luscious, golden cheese crust as it bakes.
Step 6: Bake the Casserole
Cover the dish with foil and bake for 20 minutes to allow everything to heat through and meld. Then remove the foil and continue baking for another 10 to 15 minutes, until the cheese is bubbly and beautifully golden. The aroma alone will have everyone ready to dig in!
Step 7: Rest and Garnish
Once out of the oven, let the casserole rest for 5 to 10 minutes. This helps it set up slightly, making it easier to serve. Just before serving, sprinkle with chopped fresh cilantro for a pop of color and fresh flavor that complements the richness perfectly.
How to Serve White Chicken Enchilada Casserole Recipe
Garnishes
Fresh cilantro is a classic and delightful garnish, adding a vibrant, herbal brightness. You can also offer slices of ripe avocado, a dollop of extra sour cream, or a squeeze of fresh lime juice on the side for guests to customize their plates.
Side Dishes
This casserole pairs beautifully with simple sides like Mexican rice, refried beans, or a crisp green salad with a zesty dressing. These sides balance the richness and provide additional layers of texture and flavor to the meal.
Creative Ways to Present
For a fun twist, serve the White Chicken Enchilada Casserole Recipe in individual ramekins for personal portions that look Instagram-worthy. Or add a colorful topping of diced tomatoes and sliced olives to brighten the presentation and add extra freshness.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The casserole keeps well for up to 3 days, and the flavors actually deepen as they sit, making for delicious next-day meals.
Freezing
This dish freezes beautifully, too! Assemble the casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready, thaw overnight in the fridge before baking as instructed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese is melty again. Cover loosely with foil to prevent over-browning if necessary.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas add a slightly different texture and flavor, making the casserole a bit more traditional. Just warm them briefly before rolling so they’re more pliable and less likely to crack.
Is it possible to make this recipe dairy-free?
Yes! Substitute the sour cream and cheese with dairy-free alternatives, such as coconut-based sour cream and vegan cheese. The cream of chicken soup can be swapped for a dairy-free cream-style soup or homemade sauce.
Can I add vegetables to the casserole?
Definitely. Mix in diced bell peppers, spinach, or even black beans to boost nutrition and color. Just sauté firmer vegetables beforehand so they’re tender when baked.
What is the best way to shred chicken for this recipe?
Using cooked rotisserie chicken is the easiest method; simply use two forks to pull apart the meat into bite-sized pieces. You can also poach chicken breasts and shred them once cooled.
How spicy is this White Chicken Enchilada Casserole Recipe?
It has a mild, approachable spice level thanks to the green chiles. If you like more heat, add a pinch of cayenne or chopped jalapeños to the sauce mixture.
Final Thoughts
This White Chicken Enchilada Casserole Recipe is one of those dishes that feels like home on a plate. It’s flavorful, comforting, and surprisingly easy to prepare—perfect for busy nights or special family dinners. I can’t wait for you to try it and discover why it’s become such a beloved classic in my kitchen. Once you make it, I bet it will be a staple in yours too!
Print
White Chicken Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
This White Chicken Enchilada Casserole is a creamy, cheesy, and flavorful baked dish featuring shredded chicken wrapped in flour tortillas, smothered in a tangy white sauce made from sour cream, cream of chicken soup, and green chiles. Topped with melted Monterey Jack or Mexican blend cheese and a touch of cumin and garlic, this comforting casserole is perfect for an easy family dinner that yields six hearty servings.
Ingredients
Filling and Sauce
- 2 cups shredded chicken
- 1 can (4 oz) diced green chiles
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 cup corn kernels (optional)
Other Ingredients
- 8 flour tortillas
- 2 cups shredded cheese (Monterey Jack or Mexican blend)
- Fresh cilantro for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the Sauce: In a large bowl, combine the sour cream, cream of chicken soup, diced green chiles, garlic powder, onion powder, and ground cumin. Mix until the sauce is smooth and well blended.
- Prepare Filling Mixture: In a separate bowl, combine the shredded chicken, corn kernels if using, half of the shredded cheese, and one-third of the prepared sauce. Stir everything together evenly.
- Assemble Enchiladas: Spoon the chicken filling into each flour tortilla, roll each one tightly, and arrange them seam-side down in the prepared baking dish.
- Add Remaining Sauce: Pour the remaining two-thirds of the sauce evenly over the rolled tortillas, spreading it out completely to cover all the enchiladas.
- Top with Cheese: Sprinkle the remaining shredded cheese evenly across the top of the sauced tortillas.
- Bake the Casserole: Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the cheese on top is bubbly and golden brown.
- Rest and Garnish: Let the casserole rest for 5 to 10 minutes after baking. Garnish with chopped fresh cilantro before serving warm.
Notes
- If desired, substitute corn tortillas for a gluten-free option, ensuring to adjust cooking times as needed.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Add jalapeños to the filling for extra spice if preferred.
- For a lighter version, use reduced-fat sour cream and cheese.
