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Creamy White Chicken Enchiladas Casserole Recipe
Ben Carraoli

Creamy White Chicken Enchiladas Casserole Recipe

If you're in the mood for something comforting yet flavorful, a creamy white chicken enchiladas casserole is exactly what you need. This dish combines the delicious, rich flavors of classic enchiladas with the convenience of a casserole.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Course: Dinner
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken: You can use rotisserie chicken for convenience. Shred it into bite-sized pieces for the best texture.
  • 10 flour tortillas: Flour tortillas work best for this casserole as they become soft and absorb the sauce well.
  • 1 10 oz can of cream of chicken soup: This forms the base of your creamy sauce. Don’t substitute with low-sodium soup as it could alter the flavor and texture.
  • 1 cup sour cream: Adds richness and creaminess to the sauce helping to balance the flavors.
  • 1 cup chicken broth: The chicken broth helps thin out the sauce while adding extra depth of flavor.
  • 1 4 oz can diced green chilies: These add a subtle heat and tang, giving the casserole its signature flavor.
  • 2 cups shredded cheddar cheese: Freshly shredded cheese melts better and creates a creamier texture. Pre-shredded cheese can make it clump together.
  • 1 cup shredded Monterey Jack cheese: A smooth mild cheese that melts beautifully, balancing the sharpness of cheddar.
  • 1 teaspoon garlic powder: Adds a savory aromatic flavor to the sauce.
  • 1 teaspoon onion powder: Complements the garlic powder and enhances the overall flavor.
  • ½ teaspoon ground cumin: Gives the casserole a warm earthy flavor with a slight smokiness.
  • ½ teaspoon chili powder: Adds depth and a slight kick of heat.
  • ¼ teaspoon salt: Enhances all the other flavors in the casserole.
  • ¼ teaspoon black pepper: Balances the seasoning and adds a hint of spice.

Method
 

  1. First, start by shredding the chicken if you haven't already. Using rotisserie chicken saves time, but make sure to remove the skin and bones before shredding the meat into small pieces. I recommend using a fork or a shredding tool to get the perfect texture. Preheat your oven to 350°F (175°C) to get ready for baking. This ensures that the casserole bakes evenly once it's assembled.
  2. Next, grab a 9x13-inch baking dish, which is the ideal size for this casserole. You'll be layering all of your ingredients in it, so it's best to choose a sturdy dish that can hold the creamy sauce and tortillas without spilling over.
  3. In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Whisk everything together until it's smooth and well-blended. The goal here is to create a creamy, flavorful base that will coat the tortillas and chicken without being too runny. Add the diced green chilies and stir them in, as they add that necessary tang and slight heat to the casserole.
  4. Once the sauce is ready, taste it and adjust the seasoning if necessary. If you prefer a spicier version, feel free to add more chili powder or even some diced jalapeños to kick up the heat.
  5. Now that the sauce is prepared, start by spreading a thin layer of the creamy sauce at the bottom of your baking dish. This helps prevent the tortillas from sticking to the dish and gives the casserole a flavorful base. Then, layer the tortillas on top, making sure they overlap slightly. Don’t worry if some pieces don’t fit perfectly, as the casserole will still bake beautifully.
  6. Add half of the shredded chicken on top of the tortillas, followed by a layer of cheese—both cheddar and Monterey Jack. Repeat this process, adding another layer of tortillas, followed by the remaining chicken and more cheese. Finally, pour the rest of the creamy sauce over the top layer and make sure it evenly covers everything. Sprinkle the remaining cheese over the top for that perfect golden, cheesy finish.
  7. Once the casserole is assembled, cover it loosely with aluminum foil and bake it in your preheated oven for about 25 minutes. This allows the flavors to meld together and the casserole to heat through without drying out. After 25 minutes, remove the foil and bake for another 5-10 minutes until the cheese on top is bubbly and golden.
  8. Let the casserole cool for a few minutes before serving. This resting time helps it set and makes it easier to cut into portions without it falling apart. Top with fresh cilantro or a dollop of sour cream if you like, and serve it up with your favorite sides like Mexican rice or refried beans.
  9. Enjoy this creamy and comforting casserole that’s sure to be a hit at your dinner table!