Creamy White Chicken Enchilada Casserole
A comforting layered casserole that transforms classic enchiladas into an easy family-friendly dish. Tender shredded chicken mingles with a creamy white sauce made from scratch, nestled between flour tortillas and topped with melted pepper jack cheese. The sauce combines cream cheese and sour cream for richness, while jalapeños and green chiles add gentle heat. Perfect for weeknight dinners, potlucks, or feeding a crowd, this make-ahead friendly casserole delivers all the flavors of enchiladas without the tedious rolling process.
Ingredients
- 3 tablespoons butter
- ½ cup onion, diced
- 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
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 4-ounce can diced green chiles, drained
- 3 ½ cups shredded cooked chicken
- 3 green onions, sliced
- 1 cup canned black beans, drained and rinsed
- 2 cups shredded Pepper Jack or Monterey Jack cheese
- sliced green onion and chopped cilantro
- 10 medium-size flour tortillas, cut in half
Instructions
- 1
Preheat oven to 350 degrees
- 2
Melt butter in medium saucepan over medium heat
- 3
Add onion and jalapeño, cook 2 to 3 minutes
- 4
Add flour, cook and stir for 1 minute
- 5
Gradually whisk in chicken broth
- 6
Bring to boil and simmer for 2 to 3 minutes
- 7
Add cream cheese and stir until melted
- 8
Remove from heat and stir in sour cream, salt, cumin, garlic powder, oregano, black pepper, and green chiles
- 9
Combine chicken, green onion, and black beans in medium bowl
- 10
Arrange 1/3 of tortillas in bottom of greased 9x13-inch baking dish, overlapping as needed
- 11
Spread half the chicken mixture on top of tortillas
- 12
Pour 1/3 of sauce evenly over chicken and sprinkle with 1/3 of cheese
- 13
Repeat another layer of tortillas, chicken, sauce, and cheese using half the remaining tortillas, sauce, and cheese and all remaining chicken mixture
- 14
Top with remaining tortillas, sauce and cheese
- 15
Bake uncovered for 35 minutes
- 16
Garnish with green onion and cilantro if desired
Tips
Make the white sauce first and let it cool slightly while preparing other components to prevent the cheese from separating when layering.
Use rotisserie chicken for convenience, or poach chicken breasts in seasoned broth for extra flavor in the finished dish.
Cover with foil if the top browns too quickly during baking, removing it for the last 10 minutes to achieve golden cheese.
Good to Know
refrigerate covered up to 3 days
assemble completely, cover and refrigerate up to 24 hours before baking, add 10 minutes to cook time
let rest 5-10 minutes before serving to allow layers to set
Common Mistakes
avoid adding sour cream while sauce is too hot to prevent curdling
drain black beans thoroughly to prevent watery casserole
grease baking dish well to prevent sticking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze this casserole?
Yes, freeze assembled unbaked casserole up to 3 months. Thaw overnight in refrigerator before baking, adding 15-20 minutes to cook time.
What if I don't have cream cheese?
Substitute with equal amount of Greek yogurt or make a traditional roux with extra flour and milk for the white sauce base.
How long will leftovers keep?
Properly stored leftovers keep in refrigerator for 3-4 days. Reheat individual portions in microwave or cover and reheat in 350°F oven until heated through.