Try my Easy White Chicken Enchilada Casserole for a delicious, under 30-minute dinner! These white chicken enchiladas are so good and so easy to make with flour tortillas, seasoned shredded chicken breast, canned green chiles, Monterey Jack cheese, and a simple white enchilada sauce with sour cream.
If you love chicken and enchiladas, then you’re gonna LOVE this delicious and easy Mexican chicken casserole with homemade white sauce.
Today I’m so excited to share one of my family’s favorite dinner recipes – Easy White Chicken Enchilada Casserole.
This easy Mexican chicken casserole is a fun twist on traditional enchiladas and the white sauce is so delicious and simple to make with just a few ingredients.
This delicious dinner recipe is one of my family’s absolute favorites whenever we’re in the mood for Mexican.
I personally love that it’s so easy to make, and it’s a great meal for making in advance for quick and easy prep.
Reasons You’ll Love White Chicken Enchilada Casserole
Quick and easy to prepare – you can even make it in advance
It features a creamy and flavorful homemade sauce
It’s loaded with delicious Monterey Jack cheese
It’s super versatile and can be flavored and topped with all your favorite Mexican toppings
Ingredients for White Chicken Enchilada Casserole:
Chicken
I recommend using shredded chicken breast or chicken thighs in this dish.
I like to prepare mine ahead of time in the crockpot, but you can also boil the chicken, or pick up a pre-cooked rotisserie chicken at the grocery store.
It’s a great shortcut if you didn’t have time to prep chicken ahead and adds a ton of flavor.
Shredded cheese
I recommend using Monterey Jack cheese for this recipe but if you are looking to add a bit more kick, feel free to swap it out for Pepper Jack cheese instead.
Tortillas
I personally love and use flour tortillas for chicken enchiladas, but if desired you can use corn tortillas instead.
Just keep in mind corn tortillas tend to be a bit more dry and crumbly so they might not hold up as well.
I like to use fajita size tortillas or large soft taco shells.
Sour cream
I recommend using full fat sour cream in this recipe. It makes it creamier, richer, and delicious.
Diced chiles
My favorite diced chiles for this dish are mild fire-roasted chiles. They add so much flavor but aren’t too spicy for kids.
That said, if you love spicier food you can use medium or hot chiles instead.
Seasoning
This recipe uses simple seasonings including salt, pepper, cumin, cayenne, garlic powder, onion powder, and oregano that add a TON of delicious flavor.
You can also add fresh herbs or veggies for even more flavor.
TOOLS NEEDED:
White Chicken Enchilada Casserole FAQ’s
What type of chicken can I use?
You will need shredded cooked chicken breast for this dish.
I like to make mine in the crockpot in advance, but you can also boil your chicken on the stove, oven roast it, or grab a pre-cooked rotisserie chicken from the grocery store.
If you prefer, you can also use shredded cooked chicken thighs.
Can I use corn tortillas instead of flour tortillas?
Yes, but keep in mind that corn tortillas are typically drier and more prone to crumbling.
I’d recommend warming them up slightly before rolling to make them more pliable.
Can I make chicken enchilada casserole ahead of time?
Yes, please see my instructions on how to make ahead of time below.
Can you freeze chicken enchiladas?
Because the white sauce is made with sour cream, I personally wouldn’t recommend freezing this casserole prepared.
Sour cream tends to turn lumpy and grainy after being frozen.
Instead, I’d recommend freezing the stuffed chicken enchiladas minus the sauce in an airtight container, and then preparing the sauce fresh whenever you plan to bake them.
Tips for Making White Chicken Enchilada Casserole
Make things easier by preparing your shredded chicken in advance in the crockpot or pick up a cooked rotisserie chicken from the grocery store
Prep ahead and store in the fridge until ready to bake (follow my simple instructions below)
Add delicious toppings or fresh veggies to this dish to make it even more flavorful
White Chicken Enchilada Topping Ideas:
Fresh Salsa
Diced Tomatoes
Pico de Gallo
Guacamole
Avocado
Jalapeno Peppers
Hot Sauce
Fresh Herbs such as parsley, chives, or cilantro
White Chicken Enchilada Casserole Variation Ideas:
Substitute chicken for shredded beef or shredded pork. Both are delicious options!
Swap out Monterey Jack cheese with Pepper Jack, Colby Jack, or even Cheddar cheese if you don’t mind the enchiladas not being white.
Swap out flour tortillas for corn tortillas
How to Make White Chicken Enchiladas Ahead of Time:
This meal is a great choice for prepping ahead to just pop in the oven when you are ready.
Simply prep your chicken, assemble tortillas, and place in a covered airtight container until ready to bake.
As far as the sauce goes, you can either make it ahead of time and store in an airtight container and re-heat, or just make it fresh while you are waiting for the oven to preheat.
The sauce is so easy to make I normally always make it fresh, but if you do make it ahead, keep in mind the sauce might be a little thick from being refrigerated.
If it’s too thick, simply add milk, water, or chicken broth 1 tablespoon at a time to your sauce and stir until desired thickness is achieved.
Top your chicken enchiladas with the white sauce and bake in the oven as normal.
Try my Easy White Chicken Enchilada Casserole for a delicious, under 30-minute dinner! These white chicken enchiladas are so good and so easy to make with flour tortillas, seasoned shredded chicken breast, canned green chiles, Monterey Jack cheese, and a simple white enchilada sauce with sour cream.
Ingredients
UnitsScale
Chicken Filling
2cups shredded cooked chicken breast
1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/4 tsp salt
1/4 tsp ground black pepper
2cups shredded Monterey Jack Cheese, divided
8 medium-large flour tortilla shells (I like to use fajita size)
White Enchilada Sauce
14.5 oz can chicken broth (low sodium, preferred)
2 tbsp unsalted butter
2 tbsp flour
1/2 tsp salt
1/4 tsp cumin
3/4cup room temperature sour cream (or plain non-fat Greek yogurt)
4 oz can diced green chiles (mild or hot, depending on preference)
1cup shredded Monterey Jack cheese
Instructions
First, preheat your oven to 350 degrees F and spray a 9×13 glass baking dish with non-stick cooking spray.
Place the shredded cooked chicken breast in a mixing bowl and combine with seasonings to include cumin, cayenne, garlic powder, onion powder, oregano, salt, and ground black pepper. Add in 1 cup of shredded Monterey Jack cheese and stir until evenly combined.
Next, fill each flour tortilla with 1/4 cup of the chicken mixture. Roll the tortilla up and place into the prepared baking dish seam side down. Repeat until all the tortillas are filled, rolled, and placed in the casserole dish. Depending on what size tortilla shells you use you will have enough to fill 6-8 tortillas. (I prefer using fajita size tortilla shells for 8 enchiladas total)
Next, prepare your white sauce by melting butter in a large saucepan over medium-high heat. Whisk in flour and cook for 1 minute until it thickens. Add in chicken broth, salt, and cumin, and whisk until mixture is smooth. Continue cooking until the sauce bubbles and thickens. Add in room temperature sour cream and green chiles and stir until combined. Lastly add in shredded Monterey Jack cheese and stir until sauce is creamy and smooth.
Pour sauce evenly over the prepared tortilla shells and top with remaining shredded Monterey Jack cheese. Bake in the oven for 15-20 minutes or until the cheese has melted and the tops of the enchiladas are a light golden brown.
Let cool for 5-10 minutes before serving and top with fresh herbs and/or desired toppings.
Notes
How to Store Leftover White Chicken Enchilada Casserole
Store leftover chicken enchiladas in an airtight container in the refrigerator for 3-4 days.
How to Re-heat White Chicken Enchilada Casserole
Re-heat individual servings in the microwave for 30 seconds-1 minute at a time until heated.
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More Easy Casserole Recipes
I hope you enjoyed today’s recipe for my Easy White Chicken Enchilada Casserole. Are you a fan of white sauce chicken enchiladas? Let me know in the comments below!
