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Cheesy White Chicken Enchilada Casserole

This Cheesy White Chicken Enchilada Casserole  is made with a creamy homemade white sauce, tender shredded chicken, and a unique accordion style assembly that makes it easier than traditional enchiladas. Packed with flavor and ready in under 45 minutes, they’re perfect for weeknight dinners or feeding a crowd.
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Course: Main Course
Cuisine: Mexican
Keyword: chicken enchiladas, easy chicken enchiladas, easy enchiladas, enchilada casserole, white chicken enchiladas, white chile enchiladas
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 servings

Ingredients 

Filling

  • 2 cups shredded cooked chicken breast
  • 1 cup diced green peppers
  • 1 cup diced onions
  • 1 14 oz can black beans, drained and rinsed
  • 1 8 oz can corn kernels, drained
  • 1 cup cheddar cheese shredded
  • 10 –12 flour tortillas
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp chili powder

White Chile Sauce

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1 cup chicken broth
  • ½ cup sour cream
  • 1 8 oz can diced green chiles
  • Pinch salt and black pepper
  • 1 cup shredded Monterey Jack cheese

Optional Toppings

  • Shredded lettuce Diced tomatoes, Sliced avocado, Fresh cilantro, Fresh scallions

Instructions

  • Preheat oven to 400°F and lightly grease a 9×13-inch baking dish.
  • In a skillet over medium heat, sauté peppers and onions until softened, about 3–4 minutes.
  • Stir in shredded chicken, black beans, and corn.
  • Remove from heat and mix in ½ cup cheddar cheese.
  • Fold tortillas into an accordion shape and line them up in the baking dish.
  • Spoon the chicken filling evenly in between the folds. Set aside while you make the sauce.
  • In a saucepan, melt butter over medium heat.
  • Whisk in flour and cook for 1–2 minutes until lightly bubbly.
  • Gradually whisk in heavy cream and chicken broth until smooth.
  • Stir in sour cream, green chiles, salt, and pepper.
  • Simmer for 3–5 minutes until slightly thickened.
  • Remove from heat and stir in Monterey Jack cheese until melted.
  • Pour sauce evenly over the stuffed tortillas.
  • Sprinkle remaining cheddar cheese on top.
  • Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
  • Let cool for 5-10 minutes.
  • Top with lettuce, tomatoes, avocado, cilantro, and scallions as desired.