Go Back
Close up shot of shredded rotisserie chicken and torn white corn tortillas smothered in creamy green chile sauce. (White Chicken Enchilada Casserole)

White Chicken Enchilada Casserole with Creamy Green Chile Sauce

A rich and creamy White Chicken Enchilada Casserole featuring layers of torn corn tortillas, shredded chicken, and a bubbly Monterey Jack cheese crust. Perfect for easy weeknight dinners with a professional Pinterest-worthy finish.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients List
  • 3 cups shredded chicken breast Rotisserie chicken works best (450g)
  • 10-12 large white corn tortillas Torn into 1-inch pieces (300g)
  • 2 cups Monterey Jack cheese Freshly shredded (226g)
  • 4 oz diced green chiles One can (113g)
  • 3 tbsp butter (42g)
  • 3 tbsp all-purpose flour (24g)
  • 2 cups chicken broth (480ml)
  • 1 cup sour cream (240g)
  • 1/4 cup fresh cilantro Finely chopped
  • 2 stalks green onions Sliced

Equipment

  • 1 White ceramic baking dish 9x13 inch
  • 1 Large Skillet For the sauce

Method
 

Preparation and Sauce
  1. Shred the chicken and tear the white corn tortillas into irregular 1-inch pieces. Place in a large bowl.
  2. Melt butter in a skillet. Whisk in flour and cook for 1 minute. Slowly add chicken broth, whisking constantly until thickened.
  3. Remove from heat. Stir in the sour cream and diced green chiles until smooth and creamy.
Assembly and Baking
  1. In a white ceramic baking dish, layer torn tortillas, chicken, and sauce. Repeat until all ingredients are used, ending with a layer of sauce.
  2. Top with shredded Monterey Jack cheese. Bake at 350°F (175°C) for 20 minutes. Broil for 2-3 minutes until golden-brown spots appear.
  3. Top with fresh cilantro and sliced green onions before serving.

Notes

Use freshly grated cheese for the best melt.
Allow the casserole to rest for 10 minutes before slicing to ensure the layers stay intact.