White Chicken Enchilada Casserole

Prep: 40min

Bake: 40min

Yield: 9×13 pan


3 tbsp unsalted butter

3 tbsp all purpose flour

2 cups chicken broth

1 4oz can chopped green chiles

3/4 tsp cumin

1 cup sour cream

1 pack 12 count corn tortillas

2 cups chopped or shredded cooked chicken

2 cups shredded pepper jack cheese


  1. Boil chicken until no longer pink. Shred or chop and set aside.
  2. Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray, set aside.
  3. In a large pan, melt butter on med to high heat. Add flour and whisk together. Let this cook for 1 minute until browned, whisking constantly. Whisk in half of the chicken broth, keep whisking for another 2 minutes. Slowly add in the remaining broth, green chiles and cumin. Let this cook and thicken for about 2-3 minutes, then add in the sour cream. Whisk until blended. Remove from heat.
  4. Cut tortillas in half. Line the bottom of pan with tortillas 4 total, cut in half. Doesn’t need to be perfect.
  5. Spread a ladle or 2 of sauce over tortillas. (you will use the sauce over 3 layers, you will have extra) Spread half the chicken over sauce and sprinkle with 1/3 of the cheese. Layer 4 more tortillas, cut in half and repeat with a ladle or two of sauce, remaining chicken and 1/3 of the cheese.
  6. Top with remaining tortillas, cover with sauce and remaining cheese.
  7. Cover with foil and bake for 20 minutes. remove foil and bake another 20 minutes uncovered.

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