Introduction
Why Chicken Enchilada Casserole with White Sauce Is My Go-To Comfort Dish
Chicken enchilada casserole with white sauce first came to life in my Asheville kitchen on a night when dinner needed to be quick, creamy, and soul-warming. I had leftover rotisserie chicken, tortillas, and a craving for something cozy. I made a simple white sauce with sour cream and broth, layered everything, and baked it. The result was golden, melty, and full of comfort. My kids cleaned their plates without a word—that’s how I knew it was a keeper. Since then, it’s been our top weeknight dish.
You can also try my chicken taco casserole with rice for another satisfying family meal.
What Makes This White Sauce Chicken Enchilada Casserole Work
This chicken enchilada casserole with white sauce skips the hassle of rolling individual enchiladas. It’s faster, creamier, and packed with flavor in every layer. The rich white sauce keeps the tortillas moist while adding mild heat from green chiles. Whether you’re cooking for a family or meal prepping for the week, this recipe always delivers satisfying results with minimal cleanup.
Table of Contents
Chicken Enchilada Casserole with White Sauce: Creamy, Cheesy & Easy
- Total Time: 40 mins
- Yield: 6 servings 1x
Description
Creamy, comforting, and perfect for weeknights, this chicken enchilada casserole with white sauce is a family-friendly favorite.
Ingredients
2 cups cooked shredded chicken
10 flour tortillas
1 cup shredded Monterey Jack cheese (plus 1 cup for topping)
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
Salt and pepper to taste
Instructions
1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. In a saucepan, melt butter, whisk in flour, and cook for 1 minute.
3. Add chicken broth, whisk until smooth and thick.
4. Stir in sour cream and green chiles—do not boil.
5. Layer tortillas, chicken, cheese, and sauce in baking dish.
6. Repeat layers, topping with remaining cheese and sauce.
7. Bake for 20–25 minutes until bubbling. Broil for 2 minutes to brown top.
8. Let rest 5–10 minutes before serving.
Notes
You can prepare this casserole a day ahead and refrigerate before baking.
Freeze the unbaked casserole for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Casserole
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 502
- Sugar: 3g
- Sodium: 1044mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 96mg
Building Layers of Flavor in Chicken Enchilada Casserole with White Sauce
Ingredients Needed
- 2 cups cooked shredded chicken (rotisserie works great)
- 10 flour tortillas (soft taco size)
- 1 cup shredded Monterey Jack cheese (for layering)
- 1 cup shredded Monterey Jack cheese (for topping)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles (do not drain)
- Salt and pepper to taste (optional: pinch of Adobo seasoning or taco seasoning)
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray.
- Make the white sauce: In a medium saucepan, melt the butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly (don’t let it brown).
- Slowly whisk in chicken broth and stir until smooth and slightly thickened (about 2–3 minutes).
- Lower the heat and stir in sour cream and diced green chiles. Do not allow it to boil. Once heated through, remove from heat.
- Layer the casserole: Spread a thin layer of sauce on the bottom of the baking dish.
- Add a layer of flour tortillas (tear them if needed to fit), then half the shredded chicken, and sprinkle with 1 cup of cheese.
- Pour some of the white sauce over the layer.
- Repeat: tortillas, chicken, sauce, cheese. End with a final layer of tortillas and pour remaining sauce on top.
- Sprinkle the final 1 cup of cheese evenly over everything.
- Bake uncovered for 20–25 minutes or until bubbly. For a golden top, broil on high for 2–3 minutes (watch closely).
- Let rest for 5–10 minutes before slicing. Serve warm with optional garnish like chopped cilantro or a drizzle of hot sauce.
The White Sauce That Makes All the Difference
Creating the perfect white sauce is the key to making a memorable chicken enchilada casserole with white sauce. This sauce starts with butter and flour, whisked into a simple roux. Add chicken broth and stir until smooth and thick. Then comes the star—sour cream. It gives the sauce a tangy, creamy finish without overpowering the other flavors.
For extra depth, I stir in a small can of diced green chiles. They add just enough warmth without making the dish spicy, making it perfect for kids and picky eaters. Don’t let the mixture boil after adding sour cream—just heat it gently until velvety.
This white sauce binds everything together. It melts into the tortillas, hugs the shredded chicken, and turns simple ingredients into something delicious. It’s a game-changer. Want a similar crowd-pleaser? My chicken broccoli potato casserole also uses a creamy base that works wonders.
How to Layer This Chicken Enchilada Casserole with White Sauce
Once your white sauce is ready, it’s time to build. Lightly grease a baking dish and start by spreading a thin layer of sauce on the bottom. This prevents sticking and keeps the bottom tortillas moist. Add a layer of flour tortillas, then shredded chicken, cheese, and a ladle of sauce. Repeat until you’ve used all your ingredients.
Top it off with extra cheese—Monterey Jack or mozzarella work beautifully—and pour the remaining sauce over everything. Bake at 350°F for 20–25 minutes, then broil for a golden, bubbly finish.
Every bite of this chicken enchilada casserole with white sauce comes out creamy and satisfying. And because it reheats so well, it’s ideal for leftovers or make-ahead meals.
Make-Ahead Tips for Chicken Enchilada Casserole with White Sauce
Can You Make Chicken Enchilada Casserole with White Sauce Ahead of Time? Yes!
One of the reasons I rely on chicken enchilada casserole with white sauce so often is how well it works as a make-ahead meal. Whether I prep it the night before a busy day or double the batch for later in the week, it always comes out just right.
To make it ahead, fully assemble the casserole but don’t bake it. Let the white sauce cool completely before adding it. Then cover the dish tightly with foil and refrigerate for up to 24 hours. When you’re ready to bake, take it out of the fridge, let it sit for 20 minutes, and pop it into a preheated oven.
If you’re planning for the week ahead, my potato chicken ranch casserole is another make-ahead superstar your family will love.
Freezing and Reheating: What You Need to Know
Freezing chicken enchilada casserole with white sauce is easy and effective. Assemble the entire dish, let the sauce cool, then wrap it in two layers of foil. Label it and freeze for up to 3 months. I always write the baking instructions right on the foil to keep things simple.
When you’re ready to enjoy it, thaw the casserole in the fridge overnight. Then bake at 350°F for 25–30 minutes or until heated through. You can also freeze individual portions after baking, making lunch or dinner prep even easier.
This dish holds up wonderfully to freezing and reheating because the white sauce keeps everything moist. There’s no mushy mess here—just rich, cheesy comfort food, ready when you are.
Expert Fixes for the Perfect Chicken Enchilada Casserole with White Sauce
How to Keep Your Enchilada Casserole from Getting Soggy
A common issue with chicken enchilada casserole with white sauce is soggy tortillas. But don’t worry—it’s easy to avoid with a few smart techniques.
First, don’t go overboard with sauce between the layers. Use just enough to moisten each one without drowning it. Also, avoid overfilling the casserole dish; tightly packing it traps steam, which leads to sogginess. Instead, give those tortillas a bit of space to breathe.
Another tip? Lightly toast the flour tortillas in a skillet for 30 seconds per side before layering. It keeps them sturdy and adds a toasty flavor that makes each bite better.
Let the baked casserole sit for 5–10 minutes before slicing. That short rest lets the sauce settle and the layers hold together, giving you clean, structured servings that still feel creamy.
The Best Ingredients for a Foolproof Finish
The beauty of this chicken enchilada casserole with white sauce is how forgiving it is. Still, choosing the right ingredients makes a big difference.
For the white sauce, full-fat sour cream offers the creamiest texture. Low-sodium chicken broth gives you more control over seasoning. Monterey Jack cheese melts beautifully and adds mild flavor, but feel free to add a little Pepper Jack for a kick.
When it comes to chicken, rotisserie is your best friend on busy days. But if you have time, roasting your own with a dash of salt and pepper adds more flavor. Shred it finely for the best bite in every forkful.
These small touches transform a simple casserole into a standout. And once you’ve made it once, it’ll become a regular in your kitchen just like it did in mine.
FAQS About Chicken Enchilada Casserole with White Sauce
Can I freeze chicken enchilada casserole with white sauce?
Yes, absolutely. You can freeze the fully assembled (unbaked) casserole. Let the white sauce cool first, then wrap the dish tightly in foil and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake at 350°F for 25–30 minutes or until heated through.
How do you keep enchiladas from getting soggy in a casserole?
To prevent soggy results, lightly toast your tortillas first. Use only enough sauce to coat—not drown—each layer. Let the casserole rest for 10 minutes after baking to allow the sauce to settle and the layers to firm up.
Can I make chicken enchilada casserole ahead of time?
Yes! This dish is perfect for prepping ahead. Assemble the casserole, cool the sauce before pouring it over, cover tightly, and refrigerate for up to 24 hours before baking. It’s a lifesaver on busy weeknights.
What is white sauce made of for chicken enchiladas?
The classic white sauce includes butter, flour, chicken broth, sour cream, and green chiles. It’s thickened into a smooth, creamy base that adds richness without being overly heavy. Be sure not to boil it after adding the sour cream, or it may separate.
Conclusion
Chicken enchilada casserole with white sauce isn’t just a weeknight recipe—it’s comfort layered in every bite. With its creamy white sauce, melty cheese, and simple ingredients, it’s the kind of dish that pleases everyone at the table. Whether you’re making it for your family tonight or freezing it for a busy week ahead, this casserole delivers on flavor and convenience. From my kitchen to yours—happy cooking.
