If you’re anything like me, you live for those cozy, comforting meals that don’t require hours in the kitchen—but still taste like they did. This White Chicken Enchilada Casserole is exactly that kind of dish. It’s creamy, cheesy, and layered with tender chicken, soft tortillas, and a white sauce that’s got just the right touch of tang and spice.

We’re not making traditional rolled enchiladas here—instead, we’re going full-on casserole mode. Think lasagna, but with tortillas and a white enchilada twist. And here’s the best part: it comes together easily thanks to a few smart shortcuts (hello, rotisserie chicken!).

I made this last week after a long day and let me tell you, it completely hit the spot. It was warm, rich, and satisfying, and my family devoured it—always a good sign, right? Plus, it makes fantastic leftovers, which is basically a win-win for busy weeknights.

Why You’ll Love This Recipe

Quick and easy: Using pre-cooked chicken saves tons of time.
Simple ingredients: Most of what you need is already in your pantry or fridge.
Family favorite: Kids and adults alike love the creamy, cheesy layers.
Great for leftovers: Reheats beautifully the next day.

So whether you’re feeding a hungry family or just want something comforting at the end of a long day, this casserole is here to save the dinner hour.

Let’s dive in and get cooking!

Ingredients You’ll Need

Here’s what you’ll need to bring this delicious White Chicken Enchilada Casserole to life:

3 cups shredded and diced cooked chicken (rotisserie works great!)
2 cups shredded Monterey Jack cheese, divided
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
2 ounces cream cheese (optional, but it adds extra creaminess)
4 oz can diced green chiles, undrained
12 taco-size flour tortillas (or use corn tortillas if you prefer a traditional enchilada texture)
Chopped fresh parsley or cilantro for garnish (optional)

STEP 1: PREP YOUR BAKING DISH

First things first—preheat your oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray and set it aside.

You’ll thank yourself later for getting this done first. There’s nothing worse than a beautiful casserole ready to go into the oven… and then realizing you forgot to prep the dish.

STEP 2: MIX THE CHICKEN FILLING

In a medium mixing bowl, combine the shredded chicken with 1 cup of Monterey Jack cheese, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper.

Give everything a good stir until it’s well combined. This flavorful filling is going to be layered throughout your casserole, so make sure every bite of chicken is seasoned just right.

STEP 3: MAKE THE WHITE SAUCE

Next up: let’s make that luscious white enchilada sauce.

In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once it’s melted, whisk in 3 tablespoons of flour to make a quick roux. This step is what thickens your sauce, so give it about a minute of whisking until it’s golden and bubbly.

Now, slowly pour in 2 cups of chicken broth, whisking constantly to avoid lumps. Stir in the sour cream, cream cheese (if using), and the entire can of diced green chiles—juice and all.

Keep whisking until the sauce is smooth and slightly thickened. This will take just a few minutes, and trust me, the aroma is heavenly. Once the sauce is nice and creamy, go ahead and remove it from the heat.

STEP 4: SLICE YOUR TORTILLAS

Take your tortillas and cut them in halves or quarters. You want pieces that will layer nicely in the dish without too much overlapping. This makes it easier to create even layers and keeps the casserole from getting too doughy.

Now that your ingredients are prepped and the creamy white sauce is ready to go, it’s time to build our casserole masterpiece. This part of the process is simple, a little therapeutic even, and once it’s in the oven, you’ll have just enough time to clean up and set the table before it’s bubbling and golden.

I always love this part—it’s when everything starts to come together and you get a little preview of that melty, cheesy goodness that’s just around the corner.

Let’s get layering!

STEP 5: LAYER THE TORTILLAS

Grab your prepared 9×13-inch baking dish. Start by laying out 8 tortilla halves (or enough to cover the bottom of the dish in a single layer). Don’t worry if they overlap a little—just make sure the bottom is covered.

This is your base layer, kind of like the foundation for a good lasagna. You’ll be repeating this process a couple more times, so get ready to stack!

STEP 6: ADD THE CHICKEN MIXTURE

Next, spoon one-third of the chicken mixture over the tortilla layer. Spread it out evenly with the back of a spoon or spatula so every bite will have that tasty chicken and cheese filling.

If your chicken mixture looks like it’s not stretching far enough, just make sure to distribute it evenly—you’ll be adding plenty of creamy sauce to fill in the gaps.

STEP 7: POUR ON THE WHITE SAUCE

Now, drizzle one-third of the white sauce over the chicken layer. This sauce is the magic—it soaks into the tortillas and creates that dreamy, tender texture we’re going for.

Use a spoon or spatula to gently spread the sauce over the chicken layer, getting it as even as possible without stressing too much.

STEP 8: REPEAT THE LAYERS

Repeat the process two more times:

Layer of tortillas
One-third of the chicken mixture
One-third of the white sauce

By the end, you’ll have three layers total, ending with that final, creamy sauce on top. This is when things start looking real good.

STEP 9: ADD THE FINAL CHEESE LAYER

Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top layer of sauce. If you’re anything like me, you might be tempted to add a little extra—and honestly, no one’s going to complain if you do.

This cheese melts into the sauce and gets beautifully golden in the oven, so don’t skip this step.

STEP 10: BAKE UNTIL BUBBLY

Slide the dish into your preheated 350°F oven and bake uncovered for about 30 minutes.

When it’s done, the casserole will be hot and bubbly, with gooey cheese on top and that unmistakable comforting smell filling your kitchen.

Optional step: If you love a golden, lightly crisped cheese topping, switch the oven to broil on low for 1–2 minutes at the end. Just keep a close eye on it—it can go from perfect to burnt in seconds under the broiler!

STEP 11: GARNISH & SERVE

Once the casserole comes out of the oven, let it sit for 5–10 minutes before serving. This helps it set a little and makes slicing easier.

Top with chopped parsley or cilantro for a fresh finish if you’d like. Serve it up with a simple salad, rice, or even a scoop of guacamole on the side.

Tips & Variations

Want to make this dish your own? Here are a few ideas:

Corn tortillas: For a more traditional enchilada flavor and texture, use corn tortillas instead of flour.
Add veggies: Mix in some sautéed onions, spinach, or bell peppers with the chicken for a veggie boost.
Spice it up: Add a pinch of cayenne or a dash of hot sauce to the white sauce if you like a little heat.
Make it ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake when ready!

This casserole also freezes well. Just let it cool completely, wrap it tightly, and freeze for up to two months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat in the oven.

By now, your kitchen probably smells amazing, your casserole is bubbling away, and you’re counting down the minutes until that first bite. But before we wrap things up, let’s go over a few frequently asked questions about this recipe to help you troubleshoot, customize, and make the most of every creamy, cheesy layer.

FREQUENTLY ASKED QUESTIONS

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas are actually the more traditional option for enchiladas, and they give the casserole a slightly firmer, more classic texture. If you’re using corn tortillas, consider lightly warming them first so they’re easier to layer without breaking.

Can I make this casserole ahead of time?

Yes! You can assemble the entire dish up to a day in advance. Cover it tightly with foil or plastic wrap and store it in the fridge. When you’re ready to bake, let it sit at room temperature for about 15–20 minutes before placing it in the oven.

How do I store and reheat leftovers?

Leftovers should be stored in an airtight container in the refrigerator and will keep for up to 3–4 days. To reheat, microwave individual portions or warm the whole dish in the oven at 350°F until heated through.

Is cream cheese necessary in the sauce?

Not at all—but it does add an extra touch of richness and creaminess. If you prefer a lighter version, feel free to leave it out. The sauce will still be delicious with just the sour cream and green chiles.

Can I freeze this casserole?

Yes, it freezes well. You can either freeze it after baking (let it cool completely first) or freeze the assembled, unbaked casserole. Wrap it tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator and bake until hot and bubbly.

What can I serve with this casserole?

This dish pairs really well with a simple green salad, Mexican rice, or seasoned black beans. You could also add a side of chips and salsa or a scoop of guacamole to round out the meal.

How can I make this spicier?

If you like more heat, try adding a diced jalapeño to the chicken mixture, a pinch of cayenne pepper to the sauce, or even swapping out the Monterey Jack cheese for a spicier pepper jack.

Final Thoughts: A Comforting Classic for Any Occasion

This White Chicken Enchilada Casserole has truly become one of my go-to recipes. It’s the kind of meal that feels like a warm hug after a long day—filling, flavorful, and easy to pull off even on busy weeknights. And the best part? It’s totally customizable. You can tweak the ingredients, spice level, or tortilla choice to suit your family’s taste.

If you’ve got picky eaters at home or just want something that checks all the boxes (creamy, cheesy, hearty, and easy), this one delivers every single time.

I’d love to hear how it turns out for you! If you try it, leave a comment and let me know what you thought—or if you made any fun variations. Sharing your spin on the recipe is one of the best parts of the cooking community.

White Chicken Enchilada Casserole