White Chicken Enchilada Casserole Recipe

If you’re still looking for a dinner recipe, I recommend this white chicken enchilada casserole from Cara’s Recipes. This is perfect if you like enchiladas. It’s quick, easy, and is ready under 30 minutes. It also tastes so good, your family will surely finish this in just a few minutes. 

RELATED: Cheesy Beef Enchilada Casserole Recipe

In this step by step guide, Cara’s Recipes will demonstrate how to make the easiest enchilada recipe with a simple flavorful white sauce. Watch the video below to learn it today! 

Ingredients:

Chicken Filling:

• 2 cups shredded cooked chicken breast
• 1/2 tsp cumin
• 1/4 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 cups shredded Monterey Jack cheese, divided
• 8 medium-large flour tortilla shells

White Enchilada Sauce

• 14.5 oz can of chicken broth
• 2 tbsp unsalted butter
• 2 tbsp flour
• 1/2 tsp salt
• 1/4 tsp cumin
• 3/4 cup room temperature sour cream
• 4 oz can diced green chiles
• 1 cup shredded Monterey Jack cheese

Directions:

Step 1

Preheat your oven to 350 degrees F and grease your 9 x 13 casserole dish with a nonstick cooking spray. Set aside. In a large mixing bowl, add the shredded chicken and season with 1/2 tsp cumin, 1/4 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp oregano, 1/4 tsp salt, and 1/4 tsp ground black pepper. Mix well, then stir in 1 cup shredded Monterey Jack cheese. Once done, fill each tortilla wrap with 1/4 cup of the chicken mixture. Roll it up and place into the prepared casserole dish,  seam side down. Repeat these steps until you roll up all the enchiladas.

Step 2

In a medium saucepan over medium-high heat, melt 2 tbsp unsalted butter, then whisk in 2 tbsp flour. Cook for one minute until thickened, then add 14.5 oz can of chicken broth, 1/2 tsp salt, and 1/4 tsp cumin. Mix until smooth texture and continue cooking until the sauce bubbles and thickens. After this, add 3/4 cup room temperature sour cream and mix until combined. Lastly, whisk in a 4 oz can of diced green chiles and 1 cup shredded Monterey Jack cheese. Pour it over the enchiladas and top it with the remaining shredded cheese. Place it in the preheated oven and bake for 15 to 20 minutes.

White Chicken Enchilada Casserole Recipe