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White Chicken Enchilada Casserole

White Chicken Enchilada Casserole
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A creamy and flavorful White Chicken Enchilada Casserole combining tender shredded chicken, a rich white sauce made with sour cream and cream cheese, and a blend of melted Monterey Jack and cheddar cheeses layered between soft tortillas. Perfect for quick family dinners, meal prep, and those seeking a comforting dish with a fresh twist on classic enchiladas.

Ingredients

Scale

Protein

  • 2 cups cooked shredded chicken (rotisserie or poached)

Creamy White Sauce

  • 1 cup sour cream
  • 4 oz cream cheese, softened
  • 4 oz diced green chilies (canned, drained)
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste

Other Ingredients

  • 8–10 flour or corn tortillas (soft)
  • 2 cups shredded cheese blend (Monterey Jack and cheddar)
  • 1 small onion, finely chopped
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Prepare the Chicken: Start by shredding cooked chicken breast or thighs. If using raw chicken, poach it in simmering water seasoned with garlic and onion until fully cooked, then shred using two forks.
  2. Make the Creamy White Sauce: In a mixing bowl, combine sour cream, softened cream cheese, diced green chilies, minced garlic, and season with salt, pepper, cumin, and paprika. Stir until smooth and well blended.
  3. Layer the Casserole: Lightly grease a baking dish. Spread a thin layer of white sauce on the bottom. Add a layer of tortillas, then a portion of shredded chicken, more sauce, and a generous sprinkle of shredded cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
  4. Bake and Melt: Preheat your oven to 375°F (190°C). 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 on top is bubbly and slightly golden.
  5. Garnish and Serve: Allow the casserole to rest for a few minutes before slicing. Garnish with fresh cilantro, a dollop of sour cream, or sliced avocado for added freshness.

Notes

  • Warm your tortillas before layering to prevent tearing and help them absorb the sauce.
  • Let the casserole rest for 5-10 minutes after baking for easier slicing and better flavor melding.
  • Customize the cheese blend by adding mozzarella or pepper jack for creaminess or extra spice.
  • Adjust the ratio of sour cream and cream cheese in the sauce to achieve your preferred consistency.
  • Double the filling amounts for a heartier casserole but keep tortilla layers even for good structure.

Nutrition

Keywords: white chicken enchilada casserole, creamy enchilada casserole, chicken enchilada bake, easy dinner casserole, Mexican casserole, meal prep enchiladas

Find it online: https://mealsbymary.com/white-chicken-enchilada-casserole/