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Close-up of White Chicken Enchilada Casserole showing shredded chicken, corn tortillas, and bubbly cheese.

White Chicken Enchilada Casserole with Creamy Sour Cream Sauce

This White Chicken Enchilada Casserole features layers of shredded chicken and soft corn tortillas smothered in a velvety sour cream green chile sauce and topped with a bubbly Monterey Jack cheese crust for the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Casserole Components
  • 3 cups shredded chicken breast approx. 450g
  • 12 pieces white corn tortillas softened
  • 3 cups Monterey Jack cheese 340g, freshly shredded
  • 1 cup sour cream 240g, full fat preferred
  • 4 oz diced green chiles 113g, canned
  • 2 cups chicken broth 480ml
  • 3 tbsp unsalted butter 42g
  • 3 tbsp all-purpose flour 24g
  • 1 tsp salt 5g
  • 0.5 tsp garlic powder 2g
  • 0.25 cup fresh cilantro chopped for garnish

Equipment

  • 1 Rectangular Ceramic Baking Dish (9x13 inch) Essential for even heat distribution.
  • 1 Heavy-Bottomed Saucepan Used for whisking the white sauce.

Method
 

Sauce Preparation
  1. Melt butter in a saucepan over medium heat; whisk in flour and cook for 1 minute.
  2. Gradually whisk in chicken broth and simmer until thickened. Remove from heat and stir in sour cream and green chiles.
Assembly and Baking
  1. Spread a thin layer of sauce in a 9x13 dish. Layer tortillas, chicken, cheese, and sauce twice more, ending with a heavy layer of Monterey Jack cheese.
  2. Bake at 375°F (190°C) for 20-25 minutes until the cheese is bubbly and slightly browned at the edges.

Notes

Use corn tortillas to prevent the dish from becoming soggy.
Broil for 2 minutes at the end for a perfectly browned crust.