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White Chicken Enchilada Casserole

DeShawn Mitchell
A comforting dish that combines creamy flavors with hearty ingredients, perfect for family dinners or gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 450 kcal

Ingredients
  

Chicken Filling

  • 3 cups cooked and shredded chicken Rotisserie chicken recommended
  • 1 cup sour cream or Greek yogurt
  • 1 can diced green chiles 4 oz, undrained
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin

Creamy Sauce

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1 cup sour cream
  • 2 oz cream cheese optional

Assembly

  • 8 flour tortillas or corn tortillas
  • 2 cups Monterey Jack cheese shredded

Instructions
 

Prepare Chicken Filling

  • In a bowl, combine shredded chicken, sour cream, diced green chiles, garlic powder, onion powder, and cumin. Mix well and adjust seasonings to taste.

Make Creamy Sauce

  • In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly whisk in chicken broth until smooth. Stir in sour cream and cream cheese (if using). Season with salt and pepper. Simmer until thickened.

Assemble Casserole

  • Preheat oven to 350°F (175°C). Spread a thin layer of sauce in the bottom of a baking dish. Fill tortillas with chicken mixture, roll up, and place seam-side down in the dish. Pour remaining sauce over the top. Sprinkle with shredded cheese.

Bake

  • Bake for 25-30 minutes until cheese is melted and sauce is bubbly. Let rest for 5-10 minutes before serving.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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