Name: White Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican-inspired
Ingredients: 3 cups shredded cooked chicken; 8 flour tortillas; 8 oz cream cheese; 1 cup sour cream; 1 cup chicken broth; 1 can (4 oz) diced green chiles; 2 cups shredded Monterey Jack cheese; 1 cup shredded mozzarella cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cumin; Salt and black pepper to taste; Butter for sauce base (2 tablespoons); Chopped cilantro for garnish (optional)

I’ve made this White Chicken Enchilada Casserole more times than I can count, and it never fails to impress. It’s a cheesy, creamy, hearty comfort dish that’s ridiculously simple to throw together. If you love bold flavors and melt-in-your-mouth textures, this is the kind of meal that will quickly become a staple in your weekly rotation. Whether I’m serving it to my family on a chilly weeknight or baking a big batch for guests, it always gets devoured—fast.

What I love most about this casserole is how it brings together all the great elements of enchiladas—shredded chicken, tortillas, green chiles, and a luscious white sauce—without the fuss of rolling individual enchiladas. It’s layered like a lasagna, baked until bubbling and golden, and perfect for when I need a satisfying dish with minimal effort. This one ticks all the boxes for flavor, ease, and pure comfort.

Why You’ll Love This White Chicken Enchilada Casserole

It’s a shortcut dinner that tastes like you spent hours making it.
Full of creamy, cheesy goodness with just the right amount of spice.
A perfect way to use leftover chicken or rotisserie.
It freezes beautifully and makes excellent leftovers.
Great for family dinners, potlucks, or meal prepping.

What Kind of Tortillas Should I Use?

I recommend using flour tortillas for the best texture and flavor in this casserole. They layer nicely and soak up the sauce without getting mushy. If you prefer corn tortillas for a more authentic flavor, you can absolutely swap them in—just warm them slightly to prevent cracking while assembling.

Options for Substitutions

Chicken: Swap shredded chicken with ground turkey, beef, or even rotisserie chicken for a quicker version.
Cheese: A mix of Monterey Jack and mozzarella is my go-to, but cheddar or pepper jack adds a nice kick.
Tortillas: Gluten-free tortillas work well, or try low-carb wraps if you’re watching carbs.
Sauce: You can use canned green enchilada sauce instead of making your own, or try a sour cream and salsa verde blend.
Add-ins: Add corn, black beans, sautéed onions, or even spinach for more texture and nutrition.

Ingredients for this White Chicken Enchilada Casserole

Shredded cooked chicken – The star protein of the casserole. Rotisserie chicken works perfectly for convenience and flavor.
Flour tortillas – They create the perfect layers and absorb the creamy sauce without falling apart.
Cream cheese – Gives the sauce its rich, velvety texture and mild tang.
Sour cream – Adds creaminess and a slight tang that balances the richness of the cheese.
Green chiles (canned) – Provide mild heat and depth of flavor typical of enchiladas.
Shredded cheese (Monterey Jack & Mozzarella) – Melts beautifully and creates a gooey, golden topping.
Chicken broth – Thins out the sauce while infusing it with more savory flavor.
Garlic powder & Onion powder – Basic seasonings to enhance every bite.
Cumin – Brings a warm, earthy flavor that deepens the dish.
Salt and black pepper – Essential to balance and enhance all the other flavors.

Step 1: Prep the Chicken and Tortillas

Begin by preheating your oven to 375°F (190°C). Shred about 3 cups of cooked chicken and set it aside. Cut the flour tortillas into halves or quarters, depending on the shape of your baking dish. This helps them layer better and fit snugly into the pan.

Step 2: Make the Creamy Sauce

In a saucepan over medium heat, combine 2 tablespoons of butter, 8 oz of cream cheese, and 1 cup of sour cream. Stir until smooth and well blended. Add 1 cup of chicken broth, 1 can (4 oz) of diced green chiles, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cumin, and salt and pepper to taste. Let the sauce simmer gently for 3-5 minutes until creamy and slightly thickened.

Step 3: Layer the Casserole

In a 9×13-inch baking dish, spread a small amount of sauce on the bottom. Layer with tortillas, followed by a layer of shredded chicken, a sprinkle of cheese, and a drizzle of the creamy sauce. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.

Step 4: Bake It to Golden Perfection

Cover the dish with foil and bake for 20 minutes. Then uncover and bake for another 10-15 minutes until the cheese is melted and bubbly with golden edges. Let it sit for 5-10 minutes before serving to help it set.

Step 5: Garnish and Serve

Top the casserole with freshly chopped cilantro, sliced green onions, or even a few jalapeño slices for extra zing. Serve warm and enjoy the layers of flavor in every bite.

How Long to Prepare the White Chicken Enchilada Casserole

Preparing this casserole doesn’t take much time at all, which makes it ideal for busy weeknights.

Prep Time: If your chicken is already cooked, prep takes about 15-20 minutes. That includes mixing the sauce, shredding chicken, and assembling layers.

Bake Time: Once assembled, the casserole needs about 30-35 minutes in the oven—20 minutes covered and 10-15 uncovered to melt and brown the cheese.

Tips for Perfect White Chicken Enchilada Casserole

Use rotisserie chicken to cut prep time and add extra flavor.
Warm the tortillas slightly to make them more pliable for layering.
Don’t skip the resting time after baking—it helps the casserole set and slice more cleanly.
Use freshly shredded cheese for better melt and flavor (pre-shredded can be dry or grainy).
Add a dash of lime juice or hot sauce to the sauce if you like a tangy or spicy kick.

Watch Out for These Mistakes While Cooking

Overloading the layers: Too much filling can make the casserole soggy and messy.
Skipping the sauce base layer: Without a bit of sauce underneath, the bottom layer of tortillas can burn or stick.
Overbaking: Watch the cheese in the final stage to avoid it drying out or burning.
Using cold ingredients: Bringing ingredients to room temperature helps them cook evenly.
Forgetting to cover at first: Baking uncovered the entire time can dry out the casserole before the cheese has melted properly.

What to Serve With White Chicken Enchilada Casserole?

1. Mexican Rice

A classic side that complements the flavors of enchiladas beautifully.

2. Refried Beans

Creamy and satisfying, these pair well with the cheesy casserole.

3. Avocado or Guacamole

Cool and creamy avocado balances the richness of the casserole.

4. Simple Side Salad

Add freshness with romaine, cherry tomatoes, and a lime vinaigrette.

5. Elote (Mexican Street Corn)

A smoky, cheesy corn dish that adds texture and bold flavor.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven until heated through.

Freezer: This casserole freezes very well. Wrap tightly in plastic wrap and foil, or store in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.

Reheating: For best results, reheat in the oven at 350°F covered with foil for 20 minutes, then uncovered for 5-10 minutes to restore the crisp top.

Estimated Nutrition

Per Serving (based on 8 servings)

Calories: ~420 kcal
Protein: 28g
Carbohydrates: 22g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 720mg
Fiber: 2g
Sugar: 2g

Frequently Asked Questions

What’s the best cheese blend to use?

I love using a combo of Monterey Jack and mozzarella for a perfect melt and mild flavor, but cheddar or pepper jack also work well.

Can I make this casserole ahead of time?

Yes! Assemble it, cover tightly, and refrigerate for up to 24 hours before baking.

Can I use corn tortillas instead of flour?

Absolutely. Just make sure to warm them slightly before layering to prevent cracking.

Is this casserole spicy?

It’s mildly spicy thanks to the green chiles. You can adjust the heat by using spicy or mild green chiles or adding jalapeños.

Can I make this gluten-free?

Yes, use gluten-free tortillas and double-check your broth and spices to ensure they’re gluten-free.

Conclusion

This White Chicken Enchilada Casserole is creamy, cheesy, and packed with comforting flavor. It’s an easy, crowd-pleasing meal that brings the magic of enchiladas into a simple, layered bake. Whether you’re looking to feed a hungry family, stock up the freezer, or enjoy next-level leftovers, this casserole delivers every time. Try it once and you’ll be hooked!