White Chicken Enchilada Casserole

There’s something deeply satisfying about a casserole that brings the whole family to the table with zero complaints—White Chicken Enchilada Casserole does exactly that. Whether you’re wrangling kids after soccer practice or just need a cozy dish to melt away the stress of a long day, this cheesy, creamy bake is your weeknight hero.

What makes it extra special? It’s loaded with tender shredded chicken, smothered in a dreamy white sauce, and layered with soft tortillas. It’s like comfort food and a fiesta had a delicious baby. And guess what? You probably already have most of these ingredients in your fridge.

Why You’ll Love This White Chicken Enchilada Casserole

Let me count the ways (okay, just a few):

• It’s ridiculously easy—a few simple steps and you’re golden.
• A crowd-pleaser—even picky eaters tend to go quiet with full mouths.
• Prep-ahead friendly—assemble it early and pop it in the oven when ready.
• Uses rotisserie chicken, a busy cook’s best friend.

Whether you’re feeding a hungry family or just meal prepping for the week, this casserole hits the sweet spot between hearty and heavenly.

Ingredients You’ll Need

Here’s what you’ll gather for this magic-in-a-dish:

• 3 cups shredded cooked chicken (rotisserie chicken works like a charm)
• 2 cups shredded Monterey Jack cheese, divided
• ½ tsp each: garlic powder, salt, and black pepper
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth (low sodium is fine)
• 1 cup sour cream
• 2 oz cream cheese (optional but yum!)
• 4 oz can diced green chiles (don’t drain them)
• 12 taco-size flour tortillas (corn tortillas also work!)
• Chopped parsley or cilantro, for garnish (optional but pretty)

How to Make White Chicken Enchilada Casserole

1. Get the oven ready:
Preheat to 350°F and lightly grease a 9×13-inch baking dish. Set it aside—you’re about to make something magical.

2. Mix the filling:
In a medium bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, salt, and pepper. Give it a good stir and set it aside.

3. Make the dreamy sauce:
In a saucepan over medium heat, melt the butter. Add flour and whisk until smooth, cooking for about a minute to get rid of that raw flour taste.

Now add chicken broth, sour cream, cream cheese (if using), and those wonderful green chiles. Whisk until it’s silky smooth and just starts to thicken. Then remove it from the heat before you’re tempted to eat it with a spoon. (No judgment if you do.)

4. Assemble like a casserole queen:
Slice the tortillas in half. Line the bottom of your dish with 8 halves. Spread 1/3 of the chicken mixture over the tortillas. Pour 1/3 of the sauce over the chicken. Repeat this layering process two more times: tortillas, chicken, sauce.

5. Top it off:
Sprinkle the remaining 1 cup of Monterey Jack cheese on top like a cheesy crown.

6. Bake:
Bake uncovered for 30 minutes until bubbly. For a golden top, broil on low for 2–3 minutes. (Keep a close eye—cheese can go from “golden delicious” to “oops, charcoal” in seconds.)

7. Garnish and serve:
Add a sprinkle of parsley or cilantro for a pop of color, and you’re ready to wow the room.

Quick Tips for the Best White Chicken Enchilada Casserole

• Use rotisserie chicken to save time—it’s flavorful and super tender.
• Don’t over-thicken the sauce. It’ll continue thickening in the oven.
• Want a kick? Add a dash of hot sauce or diced jalapeños to the sauce.
• Corn tortillas = gluten-free win. Just warm them up slightly to avoid tearing.

From My Kitchen to Yours

This White Chicken Enchilada Casserole became a weeknight staple in my house after a chaotic Monday when I had no dinner plan and a fridge full of odds and ends. I grabbed some leftover rotisserie chicken, a lonely block of cheese, and—boom—the first version of this creamy wonder was born. The kids called it “white lasagna,” and suddenly leftovers were a hot commodity.

FAQs About White Chicken Enchilada Casserole

Conclusion

Creamy, comforting, and completely crave-worthy, this White Chicken Enchilada Casserole is one of those recipes you’ll want to keep in your back pocket—right next to that secret stash of chocolate. Easy enough for a busy weeknight, but delicious enough to serve guests, this one’s bound to become a regular on your dinner table.

Ready to bring the magic to your kitchen? Go ahead—you’ve got this!

Explore More Comforting Chicken Favorites

If you loved the cozy, creamy vibes of this White Chicken Enchilada Casserole, then you’re in for a real treat with these delicious recipes from the Chicken Magic kitchen. Whether you’re looking for another cheesy bake, a spicy twist, or a fresh way to use up leftover chicken, these reader-loved dishes are sure to hit the spot:

• Craving more Tex-Mex goodness? Don’t miss this ultra-satisfying Chicken Enchilada Casserole — it’s a red-sauced cousin that’s just as comforting and packed with flavor.
• For a cheesy, smoky skillet option that still feels like a hug in a dish, try this gooey BBQ Ranch Chicken Casserole — it’s perfect for busy weeknights.
• If Monterey Jack is your thing, you’ll fall hard for the savory-sweet flavor of Monterey Chicken — it brings together bacon, cheese, and BBQ in one crave-worthy combo.
• Want something with a creamy twist and a little kick? This Creamy Chicken Enchiladas recipe has all the cheesy layers your heart desires—plus some tips for perfecting the sauce!

Each of these recipes adds a new flavor profile to your chicken repertoire while keeping that family-friendly, easy-prep promise. Click around, grab your ingredients, and bring a little more Chicken Magic to your dinner table tonight! 💛

White Chicken Enchilada Casserole

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• Author: Aneta
• Total Time: 50 mins
• Yield: 8 servings 1x

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Description

Creamy, cheesy, and packed with tender chicken, this White Chicken Enchilada Casserole is the perfect family-friendly comfort dish. Made with simple pantry staples and rotisserie chicken, it’s a weeknight winner that brings everyone to the table!

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Ingredients

Scale 1x2x3x

• 3 cups shredded & diced cooked chicken (rotisserie chicken works great)

• 2 cups shredded Monterey Jack Cheese (divided use)

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cups chicken broth (low or no sodium)

• 1 cup sour cream

• 2 ounces cream cheese (optional)

• 4 ounce can diced green chiles, undrained

• 12 taco size flour tortillas (or corn tortillas)

• Chopped fresh parsley or cilantro (for garnish, optional)

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Instructions

1. Preheat oven to 350°F and spray a 9×13-inch baking dish with non-stick cooking spray.

2. In a medium bowl, mix chicken, 1 cup of Monterey Jack cheese, garlic powder, salt, and pepper. Set aside.

3. In a medium saucepan over medium heat, melt the butter. Whisk in flour and cook for 1 minute.

4. Add chicken broth, sour cream, cream cheese (if using), and green chiles. Whisk until smooth and bring to a gentle simmer. Remove from heat.

5. Cut tortillas in half. Layer 8 halves on the bottom of the dish. Spread 1/3 of the chicken mixture, then 1/3 of the sauce. Repeat twice.

6. Top with remaining 1 cup of cheese.

7. Bake uncovered for 30 minutes or until bubbly. Optional: broil for 2–3 minutes to brown the top.

8. Garnish with fresh parsley or cilantro and serve hot.

Notes

Use rotisserie chicken to save time and boost flavor.
Corn tortillas make this recipe gluten-free—just warm them first to prevent tearing.
Want some heat? Stir in a dash of hot sauce or diced jalapeños to the sauce.
Can be assembled ahead of time and refrigerated for up to 24 hours before baking.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Main course
• Method: Baking
• Cuisine: Mexican-American

Nutrition

• Serving Size: 1 slice
• Calories: 420 kcal
• Sugar: 2 g
• Sodium: 710 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 85 mg