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White Chicken Enchilada Casserole Recipe

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This White Chicken Enchilada Casserole is a creamy, cheesy, and flavorful one-pan dish featuring tender shredded chicken, roasted Anaheim or Hatch chiles, and a luscious white sauce made from butter, garlic, onions, and cream cheese. Layered with corn tortillas and melted jack cheese, this comforting casserole combines classic enchilada flavors in an easy stovetop and broiler-finished recipe perfect for weeknight dinners or casual gatherings.

Ingredients

Sauce and Chicken Base

  • 3 tablespoons salted butter
  • ½ cup diced yellow onions
  • 2 teaspoons minced garlic
  • 3 tablespoons all-purpose flour
  • 1 teaspoon cumin
  • 1 teaspoon chicken bouillon
  • 1 teaspoon black pepper (to taste)
  • 2 cups water
  • 1.5-2 lbs boneless, skinless chicken breasts

Chiles and Seasoning

  • 3 Anaheim or Hatch chiles (or 7 ounce can diced green chiles, drained)
  • 2 teaspoons canola oil (not needed if using canned chiles)
  • ¼ cup chopped fresh cilantro (plus more for garnish)
  • 1 teaspoon cayenne pepper (to taste)

Dairy and Cheese

  • 4 ounces cream cheese
  • ½ cup sour cream
  • 3 cups grated jack cheese (divided)

Other

  • 10 white corn tortillas, cut into bite-sized pieces

Instructions

  1. Sauté Aromatics: In a large skillet, heat the butter over medium heat until melted. Add the diced onions and minced garlic, then sauté until the onions are softened and beginning to brown, enhancing the flavor base of the dish.
  2. Create Roux and Season: Stir in the all-purpose flour, cumin, chicken bouillon, and a pinch of black pepper. Cook this mixture for 1-2 minutes longer to brown the flour slightly, which helps thicken the sauce and develop its taste.
  3. Add Water and Thicken Sauce: Gradually stir the 2 cups of water into the flour mixture. Cook over medium heat, stirring frequently until the sauce begins to thicken slightly and becomes bubbly, forming a creamy base for the chicken.
  4. Cook Chicken: Add the whole chicken breasts into the skillet. Reduce heat to medium-low, cover, and simmer until the chicken is fully cooked through, about 15 minutes or until an internal temperature of 165°F is reached.
  5. Roast Chiles: While the chicken cooks, rub whole Anaheim or Hatch chiles with canola oil and place them on a foil-lined baking sheet. Broil under the oven’s broiler for about 10 minutes, turning halfway, until the skins are well charred for smoky flavor.
  6. Prepare Chiles: Allow the roasted chiles to cool enough to handle. Peel off and discard the charred skin, stems, and most seeds. Dice the remaining soft chile flesh into small pieces.
  7. Shred Chicken: Once the chicken is cooked through, remove it from the skillet and shred into bite-sized pieces using two forks.
  8. Combine Ingredients: Return shredded chicken to the skillet. Add the diced chiles, ¼ cup chopped fresh cilantro, cream cheese, sour cream, and 1 ½ cups of grated jack cheese. Stir everything until the mixture is smooth and creamy.
  9. Add Tortillas: Mix the corn tortilla pieces into the skillet. Cook over medium heat until the casserole mixture becomes bubbly and the tortillas start to soften and absorb the sauce.
  10. Broil and Finish: Sprinkle the remaining 1 ½ cups of jack cheese over the top along with a pinch of cayenne pepper to add mild heat. Place the skillet under the broiler for about 5 minutes or until the cheese topping is bubbly and golden brown.
  11. Garnish and Serve: Remove from the broiler and garnish the casserole with additional chopped cilantro and sliced avocado if desired. Serve hot for a comforting meal.
  12. Storage: Transfer any leftovers to an airtight container and store in the refrigerator for up to 5 days, reheating gently before serving.

Notes

  • If you prefer a milder dish, omit or reduce the cayenne pepper.
  • Using canned diced green chiles skips the roasting step and saves time.
  • For a dairy-free version, substitute cream cheese, sour cream, and cheese with suitable plant-based alternatives.
  • Check chicken’s internal temperature with a meat thermometer to ensure food safety.
  • If you do not have fresh cilantro, you can use dried cilantro but reduce the quantity as dried herbs are more potent.
  • Serve with sliced avocado, lime wedges, or a side salad to balance richness.

Find it online: https://cookedbysarah.com/white-chicken-enchilada-casserole-recipe/