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White Chicken Enchilada Casserole

White Chicken Enchilada Casserole Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chiles
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 cups cooked shredded chicken
  • 12 corn tortillas, halved
  • 2 ½ cups shredded Monterey Jack cheese
  • Fresh cilantro, chopped

Method
 

  1. Preheat oven to 375°F (190°C). Melt butter in a saucepan, whisk in flour, and cook 2 minutes. Slowly whisk in chicken broth and cook until thickened, about 3 minutes. Off heat, stir in sour cream, green chiles, cumin, garlic powder, salt, and pepper.
  2. Spread a thin layer of sauce in a greased 9x13 baking dish. Layer half the tortilla halves, half the chicken, half the remaining sauce, and 1 cup cheese. Repeat layers and top with remaining ½ cup cheese.
  3. Cover with foil and bake 25 minutes. Uncover and bake 10 to 12 minutes more until cheese is golden and bubbly. Let rest 5 minutes.
  4. Scoop onto plates and top with fresh cilantro. Serve hot.

Notes

If your cooked chicken is cold from the fridge, let it come to room temperature while you make the sauce so it reheats evenly in the oven. The casserole needs those 5 minutes of resting time to set up properly.