White Chicken Enchilada Casserole

There’s something incredibly comforting about a warm dish of White Chicken Enchilada Casserole bubbling away in the oven. I remember the first time I tried making this dish; it was for a cozy family gathering. Everyone had gathered around the table, laughter filling the air as the rich, creamy aroma wafted through the house. As I pulled the casserole from the oven, the sight of golden cheese melting on top made my heart skip a beat. This dish isn’t just a meal; it’s a way to bring people together, creating memories one delicious bite at a time. Whether it’s a chilly fall evening or a casual weeknight dinner, White Chicken Enchilada Casserole makes every occasion feel special.

White Chicken Enchilada Casserole Ingredients

The ingredients for White Chicken Enchilada Casserole come together beautifully to create layers of flavor. Each component plays a vital role in crafting that rich and creamy texture we all crave. Let’s dive into the key players that make this dish irresistible.

• 3 tablespoons butter: This is the base of our sauce, providing richness and depth.
• 1/2 cup diced onion: Adds a sweet and savory flavor that enhances the overall taste.
• 1 jalapeno, minced: For a touch of heat, balancing the creamy elements.
• 3 tablespoons all-purpose flour: Helps thicken the sauce for that perfect texture.
• 2 cups chicken broth: The foundation of our flavorful sauce, adding moisture and taste.
• 2 ounces cream cheese, softened: Creates a creamy texture and rich flavor.
• 1 (8-ounce) container sour cream: Adds tanginess and enhances creaminess.
• 1 teaspoon salt: Essential for seasoning every element of the dish.
• 1 teaspoon cumin: Introduces a warm, earthy flavor that is classic in Mexican cuisine.
• 1/2 teaspoon garlic powder: For that aromatic depth that makes everything better.
• 1/2 teaspoon dried oregano: Adds a hint of herbaceous flavor.
• 1/2 teaspoon black pepper: A must for a touch of spice.
• 1 (4-ounce) can diced green chiles, drained: Brings a subtle heat and flavor.
• 3 1/2 cups shredded cooked chicken: The star protein of this dish, adding heartiness.
• 3 green onions, sliced: For garnish and a fresh crunch.
• 1 cup canned black beans, drained and rinsed (optional): Adds extra protein and texture.
• 2 cups shredded Pepper Jack or Monterey Jack cheese: For that gooey, melty topping we all love.
• 10 medium-size flour tortillas, cut in half: The layers that hold everything together.

Making White Chicken Enchilada Casserole

Creating White Chicken Enchilada Casserole is a delightful experience. Follow these steps to build your layers of flavor and texture, and soon you’ll be savoring this creamy, cheesy delight. Let’s get cooking!

1. Preheat your oven to 350 degrees. This ensures that your casserole will bake evenly and come out perfectly golden.
2. In a medium saucepan, melt butter over medium heat. As it melts, let the rich aroma fill your kitchen.
3. Add the diced onion and jalapeno. Cook for about 2 to 3 minutes until the onions become translucent and fragrant.
4. Stir in the all-purpose flour and cook for an additional minute. This will help thicken your sauce and give it that creamy texture.
5. Gradually whisk in the chicken broth, bringing it to a boil. Watch as it thickens beautifully, creating a luscious sauce.
6. Let it simmer for 2 to 3 minutes before removing from heat. Now, stir in the cream cheese and let it melt into the sauce.
7. Once melted, add the sour cream, salt, cumin, garlic powder, oregano, black pepper, and diced green chiles. Mix well until everything is combined and creamy.
8. In a medium bowl, combine the shredded cooked chicken, green onions, and black beans (if using). This mixture will be one of your layers.
9. In a greased 9×13-inch baking dish, arrange 1/3 of the flour tortillas on the bottom, overlapping them as needed to cover the base.
10. Spread half of the chicken mixture on top of the tortillas, then pour 1/3 of the creamy sauce over it. Sprinkle with 1/3 of the shredded cheese.
11. Repeat another layer of tortillas, chicken mixture, sauce, and cheese. Use half of the remaining tortillas for this layer.
12. For the final layer, top off with the remaining tortillas, sauce, and cheese. Make sure to cover it well!
13. Bake the casserole uncovered for 35 minutes. Keep an eye on it for that perfect golden top.
14. Once baked, let it cool slightly before garnishing with green onions and chopped cilantro if desired. Serve warm and enjoy!

Recipe Notes about White Chicken Enchilada Casserole

Here are some valuable tips to ensure your White Chicken Enchilada Casserole turns out perfect every time. Let’s make this dish shine!

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Freezing: You can freeze this casserole before baking. Just cover tightly and freeze for up to 2 months. Bake it directly from the freezer, adding a little extra time to the baking process.
• Pairing: This dish pairs wonderfully with a fresh side salad for a complete meal.
• Variations: Feel free to swap in different cheeses like cheddar or add vegetables like bell peppers or zucchini for added nutrition.
• Make It Ahead: Assemble the casserole a day in advance and bake it fresh when you’re ready to serve. This can save time on busy days!

What to Serve Alongside White Chicken Enchilada Casserole

When it comes to serving White Chicken Enchilada Casserole, there are plenty of delicious options to complement this rich dish. Here are some fantastic ideas:

• Fresh Salad: A crisp garden salad with a light vinaigrette pairs wonderfully to balance the creaminess.
• Spanish Rice: Fluffy Spanish rice adds a delightful flavor and makes the meal more filling.
• Guacamole: Creamy guacamole with tortilla chips is a perfect appetizer before digging into the casserole.
• Sour Cream: A dollop of sour cream on top can add a nice tang that complements the flavors.
• Occasions: This dish is perfect for gatherings, game days, or cozy family dinners. It’s versatile enough to be enjoyed any time!
• Seasonal Pairings: In fall, consider serving with roasted vegetables to highlight the seasonal produce.

FAQ

Conclusion

The White Chicken Enchilada Casserole is truly a comforting dish that brings warmth and joy to any table. It’s not just about the flavors, but the memories created while sharing it with family and friends. I encourage you to try making this casserole for your next gathering or family dinner. You’ll be amazed at how quickly it becomes a favorite in your household!

White Chicken Enchilada Casserole

The ultimate comfort food, White Chicken Enchilada Casserole combines creamy, cheesy goodness with tender chicken, making it an easy weeknight dinner that your family will crave. Perfectly layered and baked to golden perfection, it’s a dish that promises to bring everyone to the table. Make it tonight for a meal everyone will love!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Mexican

Servings 9 servings

Calories 400 kcal

Equipment

• 9×13-inch Baking Dish

Ingredients

  

• 3 tablespoons Butter
• 1/2 cup Diced onion
• 1 Jalapeno, minced
• 3 tablespoons All-purpose flour
• 2 cups Chicken broth
• 2 ounces Cream cheese, softened
• 1 8-ounce container Sour cream
• 1 teaspoon Salt
• 1 teaspoon Cumin
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Dried oregano
• 1/2 teaspoon Black pepper
• 1 4-ounce can Diced green chiles, drained
• 3 1/2 cups Shredded cooked chicken
• 3 Green onions, sliced
• 1 cup Canned black beans, drained and rinsed (optional)
• 2 cups Shredded Pepper Jack or Monterey Jack cheese
• Sliced green onion and chopped cilantro (optional)
• 10 medium-size Flour tortillas, cut in half

Instructions

 

• Preheat your oven to 350 degrees. This ensures that your casserole will bake evenly and come out perfectly golden.
• In a medium saucepan, melt butter over medium heat. As it melts, let the rich aroma fill your kitchen.
• Add the diced onion and jalapeno. Cook for about 2 to 3 minutes until the onions become translucent and fragrant.
• Stir in the all-purpose flour and cook for an additional minute. This will help thicken your sauce and give it that creamy texture.
• Gradually whisk in the chicken broth, bringing it to a boil. Watch as it thickens beautifully, creating a luscious sauce.
• Let it simmer for 2 to 3 minutes before removing from heat. Now, stir in the cream cheese and let it melt into the sauce.
• Once melted, add the sour cream, salt, cumin, garlic powder, oregano, black pepper, and diced green chiles. Mix well until everything is combined and creamy.
• In a medium bowl, combine the shredded cooked chicken, green onions, and black beans (if using). This mixture will be one of your layers.
• In a greased 9×13-inch baking dish, arrange 1/3 of the flour tortillas on the bottom, overlapping them as needed to cover the base.
• Spread half of the chicken mixture on top of the tortillas, then pour 1/3 of the creamy sauce over it. Sprinkle with 1/3 of the shredded cheese.
• Repeat another layer of tortillas, chicken mixture, sauce, and cheese. Use half of the remaining tortillas for this layer.
• For the final layer, top off with the remaining tortillas, sauce, and cheese. Make sure to cover it well!
• Bake the casserole uncovered for 35 minutes. Keep an eye on it for that perfect golden top.
• Once baked, let it cool slightly before garnishing with green onions and chopped cilantro if desired. Serve warm and enjoy!

Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Freezing: You can freeze this casserole before baking. Just cover tightly and freeze for up to 2 months. Bake it directly from the freezer, adding a little extra time to the baking process.
• Pairing: This dish pairs wonderfully with a fresh side salad for a complete meal.
• Variations: Feel free to swap in different cheeses like cheddar or add vegetables like bell peppers or zucchini for added nutrition.
• Make It Ahead: Assemble the casserole a day in advance and bake it fresh when you’re ready to serve. This can save time on busy days!

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.