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.

Chicken Enchilada Casserole with White Sauce

Name: Chicken Enchilada Casserole with White Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 10 flour tortillas; 1 cup shredded Monterey Jack cheese (plus 1 cup 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; Salt and pepper to taste

Description

Creamy, comforting, and perfect for weeknights, this chicken enchilada casserole with white sauce is a family-friendly favorite.

Ingredients

Scale

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

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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