White Chicken Enchilada Casserole

Why This Works

• Stacked tortillas, not rolled. Faster to build and easier to cut into squares.
• A cooked white sauce. Flour, broth, sour cream, and green chiles stay smooth under the cheese.
• Rotisserie chicken. Cuts the prep without drying out in the oven.
• Covered then uncovered bake. The center heats through before the top browns.

What You'll Need

• Corn tortillas. About 12, lightly warmed so they don't crack.
• Shredded cooked chicken. About 3 cups.
• Butter, flour, chicken broth, sour cream, canned green chiles. For the sauce.
• Monterey Jack or pepper jack cheese.
• Onion, garlic, cumin, salt.
• Green onions, cilantro, jalapeño for topping. Optional.

How to Make It

1. Heat the oven to 375°F. Grease a 9x13-inch baking dish.

2. Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in 3 tablespoons flour for 1 minute. Slowly whisk in 2 cups chicken broth and simmer until slightly thick, 3–4 minutes. Off heat, stir in 1 cup sour cream, 2 cans (4 oz each) diced green chiles, 1 teaspoon cumin, and ½ teaspoon salt.

3. Spread ½ cup sauce in the dish. Layer 4 tortillas (torn to fit), half the chicken (1½ cups), ¾ cup sauce, and 1 cup shredded cheese. Repeat once. Finish with the remaining tortillas, sauce, and 1 cup cheese.

4. Cover with foil and bake 20 minutes. Uncover and bake 15 minutes, until bubbly and lightly golden.

5. Rest 10 minutes. Top with green onions, cilantro, and jalapeño if using, then cut into squares. Confirm leftovers are reheated to 165°F.

Troubleshooting

• Soggy middle. Too much sauce, or it was cut before the rest. Use the measured sauce and wait 10 minutes.
• Dry edges. It baked uncovered the whole time. Keep the foil on for the first 20 minutes.
• Bland. Under-salted sauce or mild chiles. Taste the sauce before layering.

Variations

• Pepper jack. Swap for a spicier melt.
• Black beans. Add 1 cup rinsed beans with the chicken.
• Flour tortillas. Works; the texture is softer.

Storing

Refrigerate within 2 hours; eat within 3–4 days. Reheat covered at 350°F until the center reaches 165°F. To freeze, wrap the unbaked casserole tightly and freeze up to 3 months; thaw in the fridge, then bake as directed.

What to Serve With It

Mango guacamole, rice, or a simple salad. Leftovers also sit well next to one pan Mexican chicken and rice.