Creamy White Chicken Enchilada Casserole

Recipe Introduction

Quick Hook

Fancy a twist on your usual dinner? This white chicken enchilada casserole is proper lush. Honestly, it's like a hug in a dish, full of creamy, cheesy goodness.

Brief Overview

This Mexican casserole recipe is a spin on classic enchiladas. Think tender chicken, tortillas, and a creamy chicken enchilada casserole sauce.

It's an easy chicken casserole , ready in under an hour. This serves about 6-8 people and makes a cracking meal for a casual get-together.

Main Benefits

This chicken enchilada bake is proper comfort food casserole at its finest. It's also packed with protein, keeping you full and satisfied.

This weeknight dinner casserole is perfect for a fuss free family meal. What makes it special? The tangy lime in the white sauce enchilada recipe .

Making the Magic Happen: The Ingredients

Right, let's talk ingredients. You'll need chicken, obviously. Then some bits and bobs to make the creamy sauce. The full shopping list is below:

• 1.5 lbs (680g) boneless, skinless chicken breasts
• 1 tbsp (15ml) olive oil
• 1 tsp (5ml) salt
• 1/2 tsp (2.5ml) black pepper
• 1/2 tsp (2.5ml) garlic powder
• 1/4 tsp (1.25ml) onion powder
• 1/2 cup (120ml) chicken broth
• 1/4 cup (55g) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 3 cups (720ml) milk (whole or 2% recommended)
• 1/2 cup (120ml) sour cream chicken enchiladas
• 4 oz (115g) can chopped green chile chicken enchiladas , undrained
• 1 tsp (5ml) lime juice
• 1/2 tsp (2.5ml) salt
• 1/4 tsp (1.25ml) black pepper
• 10-12 (6 inch) corn tortillas
• 2 cups (225g) shredded Monterey Jack cheese (or a Mexican cheese blend)
• Optional garnish: chopped cilantro, sliced green onions, lime wedges

Tips for the Best Casserole Ever

Don't overcrowd the pan when searing the chicken. It stops it from browning properly. Warming the tortillas stops them from getting soggy.

You know? And, like, let it rest for a bit after baking. It helps it all set up.

Variations: Mix It Up a Bit

Want something spicier? Chuck in some chorizo. Or, if you're veggie, try black beans and sweetcorn. It's all good.

Ingredients & Equipment

Alright, so you fancy making this ridiculously good white chicken enchilada casserole , eh? Trust me, it's easier than making toast! Let's dive into the bits and bobs you'll need.

Main Ingredients

Right, here's the shopping list for our creamy chicken enchilada casserole :

• Chicken Breasts: 1.5 lbs (680g) . Go for decent quality ones; you know, the kind that actually taste of chicken! Fresh is best, but frozen (thawed, obvs) will do in a pinch.
• Olive Oil: 1 tbsp (15ml) for searing the chicken. Extra virgin if you're feeling fancy.
• Salt: 1 tsp (5ml) . Table salt is fine.
• Black Pepper: 1/2 tsp (2.5ml) . Freshly ground if you've got it, otherwise, the pre-ground stuff is grand.
• Garlic Powder: 1/2 tsp (2.5ml) .
• Onion Powder: 1/4 tsp (1.25ml) .
• Chicken Broth: 1/2 cup (120ml) . Low sodium's a good shout.
• Unsalted Butter: 1/4 cup (55g) .
• All-Purpose Flour: 1/4 cup (30g) . To thicken the sauce.
• Milk: 3 cups (720ml) . Whole or 2% is the sweet spot.
• Sour Cream: 1/2 cup (120ml) . Full fat's where it's at for that proper creamy texture.
• Chopped Green Chiles: 4 oz (115g) can, undrained. These are the secret ingredient!
• Lime Juice: 1 tsp (5ml) . Fresh is always best.
• Corn Tortillas: 10-12 (6 inch) . These are your foundation for that chicken and tortilla casserole goodness.
• Monterey Jack Cheese: 2 cups (225g) shredded. Or a Mexican blend if you're feeling adventurous.

Seasoning Notes

Honestly, this is where you can go rogue! But here's a basic "easy chicken casserole" flavour combo:

• Essential: Salt, pepper, garlic powder, and onion powder. Can't go wrong, can you?
• Flavour Enhancers: Those green chiles are key for the slight heat. A dash of cayenne pepper if you want to push things.
• Quick Sub Options: No lime juice? A splash of white wine vinegar works in a pinch.

I once ran out of green chiles. Oh my gosh! I used a jalapeño, finely diced. It was spicy ! Learn from my mistakes.

Equipment Needed

You don't need much to knock up this Mexican casserole recipe !

• 9x13 inch Baking Dish: Essential.
• Large Skillet: For cooking the chicken.
• Whisk: To avoid lumpy white sauce, you know?
• Measuring Cups and Spoons.
• Two Forks: For shredding the chicken.

If you don't have a skillet, a large pot will do. Honestly, don't sweat it! Just get stuck in and get ready for some comfort food casserole brilliance.

You got this! This white sauce enchilada recipe is destined to be your new favourite weeknight dinner casserole ! And maybe tomorrow you can try the green chile chicken enchiladas or the sour cream chicken enchiladas , who knows?

Cooking Method: Nailing That White Chicken Enchilada Casserole

Okay, right, so you wanna make a white chicken enchilada casserole . It's proper lush, this dish, and dead easy , honestly.

It is the perfect comfort food casserole for a chilly evening. This isn't your typical Mexican casserole recipe but its definitely yummy! It's a creamy chicken enchilada casserole that'll have everyone chuffed.

We're talking proper easy chicken casserole vibes here.

Prep Steps: Get Your Ducks in a Row

First things first, mise en place , yeah? Get everything chopped, measured, and ready to go. It's like prepping for a proper bake off episode.

• Essential mise en place: Dice your onions, mince your garlic, shred your cheese. Get those tortillas ready.
• Time saving organization tips: Shred the chicken ahead of time, like the day before. Game changer! You can also buy pre-shredded cheese, if you’re feeling lazy. No judgement here.
• Safety reminders: Don't be a numpty! Watch your fingers when chopping. The chicken has to be cooked thoroughly!

step-by-step Process: Easy Peasy Lemon Squeezy

This chicken enchilada bake recipe is so easy to follow. You will never buy store-bought enchiladas ever again!

1. Cook the chicken. Season it with salt, pepper, garlic powder, and onion powder. Simmer in chicken broth until cooked through. Shred it with two forks, like you're Wolverine.
2. Make the white sauce enchilada recipe . Melt butter, whisk in flour, then gradually add milk until smooth. Stir in sour cream, chopped green chiles, lime juice, salt, and pepper.
3. Spread a bit of sauce in the bottom of a baking dish. Layer tortillas, chicken, and cheese. Repeat!
4. Finish with a layer of tortillas, sauce, and cheese.
5. Bake at 350° F ( 175° C) for about 30 minutes , or until bubbly and golden brown.
6. Let it cool slightly before slicing. Important , otherwise it'll be a right mess.

Pro Tips: Level Up Your Casserole Game

Fancy making it even better? Course you do!

• Pro Tip 1: Warm the tortillas slightly before layering. Stops them getting soggy.
• Pro Tip 2: Don’t overcrowd the pan. Sear the chicken in batches. It will give it the best browning.
• Common mistake to avoid: Don't overbake it! You want it gooey, not dry. This is the opposite of the sour cream chicken enchiladas version. This recipe is all about creating a balance between chicken, sauce, and tortilla!

Honestly, once you've made this chicken and tortilla casserole once, you'll be whipping it up every week. Forget ready meals.

I am sure you will love this alternative to green chile chicken enchiladas . This one is a proper crowd pleaser, the ultimate weeknight dinner casserole .

Recipe Notes for Your White Chicken Enchilada Casserole

Right, so you're about to whip up this amazing white chicken enchilada casserole . Here are some extra bits and bobs to make it even better.

Think of these as my little secrets, yeah? Honestly, I’ve made this a bunch of times, and these tips have saved me.

Ever had one of those days where everything just feels a bit "meh"? This casserole is my go-to comfort food casserole .

Plating and Presentation Ideas

Okay, so you've got your creamy chicken enchilada casserole fresh out of the oven. How to make it look mega ? A sprinkle of fresh cilantro is a must.

It just adds that pop of green. A dollop of sour cream and a lime wedge are nice touches too.

Serve it straight from the baking dish for that rustic, homely vibe. Or, you know, be fancy and plate individual portions.

For sides, think simple. A fresh green salad cuts through the richness. And you can never go wrong with some good old tortilla chips and guac.

As for drinks, a light beer or a margarita.

Storage Tips

If you've got leftovers which, let's be real, never happens in my house here's what to do. Pop the chicken and tortilla casserole in an airtight container.

It'll keep in the fridge for up to 3 days. Freezing is an option, too. Just wrap it well, and it'll be good for about a month.

When reheating, the oven is your best bet for the original experience. Cover it with foil and bake at 350° F ( 175° C) until heated through.

The microwave works too, but it can get a bit soggy, yeah?

Variations: Make It Your Own

Want to change things up? Of course, you do! For a dairy-free version, swap the sour cream for a plant based alternative and use almond milk in the white sauce enchilada recipe .

Boom, done!

If you’re feeling fancy, switch out the Monterey Jack for a smoked Gouda. For a spicy kick, add a tin of jalapenos to the green chile chicken enchiladas .

You could even throw in some sweetcorn for a bit of sweetness. Honestly, the possibilities are endless. This easy chicken casserole is super adaptable.

Nutrition Basics

Alright, let's talk numbers. Each serving is about 450 calories. Loads of protein (35g), some fat (25g), and carbs (25g).

Plus, you're getting calcium from the cheese and fiber from the tortillas. Remember, this is just an estimate. But hey, it’s a good excuse to go for that extra serving, eh?

The recipe is a Mexican casserole recipe , inspired by the Southwest flavors. It brings joy and satisfaction. You'll impress everyone with this chicken enchilada bake ! This sour cream chicken enchiladas recipe is your next weeknight dinner casserole .

So go on, give it a go! You've got this!

Frequently Asked Questions

Can I make this white chicken enchilada casserole ahead of time? You know, a bit of batch cooking like Mum used to do?

Absolutely! You can assemble the casserole a day in advance. Just cover it tightly with foil and store it in the fridge. When you're ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven.

You might need to add a few extra minutes to the baking time to ensure it's heated through.

How do I prevent my white chicken enchilada casserole from getting soggy? No one likes a soggy bottom!

A soggy enchilada casserole is a right pain, isn't it? To avoid it, lightly warm the tortillas in a dry skillet or microwave before layering them. This makes them more pliable and less likely to absorb excess moisture from the sauce. Also, don't over sauce the layers a thin, even coating is all you need.

What's the best way to store leftover white chicken enchilada casserole, and how long will it last? I hate wasting food!

You're a legend for not wanting to waste food! Store leftover enchilada casserole in an airtight container in the fridge. It'll keep for up to 3-4 days. To reheat, you can microwave individual portions or bake the whole casserole in a preheated oven at 350°F (175°C) until heated through.

Can I freeze this white chicken enchilada casserole? I'm trying to meal prep like a pro!

Freezing is a brilliant idea for meal prepping! Let the casserole cool completely, then wrap it tightly in plastic wrap, followed by a layer of foil. It can be frozen for up to 2-3 months. To reheat, thaw it overnight in the fridge, then bake as usual. You may need to add extra baking time.

I'm watching my waistline; any tips for making a healthier white chicken enchilada casserole? Perhaps something a bit more "Lorraine Kelly" and a bit less "Homer Simpson"?

Of course! You can use low-fat sour cream or Greek yogurt in the sauce to reduce the fat content. Whole wheat tortillas are a great way to add fiber and for the chicken, use chicken breast instead of chicken thighs.

You could also load it up with extra veggies like bell peppers or spinach to bulk it up without adding too many calories.

What kind of chicken works best in this white chicken enchilada casserole? And is there any way to make it even easier?

Poached or shredded chicken breasts are ideal, but rotisserie chicken is your best bet for ease! Grab a pre-cooked rotisserie chicken from the supermarket, shred it up, and you've saved yourself a bunch of time. If you're cooking the chicken yourself, poaching it in chicken broth will keep it moist and flavourful.