Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cooked and shredded (about 3 cups)
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (4 ounce / 113g) can diced green chiles, undrained
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (710ml) chicken broth
  • 1 cup (237ml) heavy cream
  • 4 ounces (113g) cream cheese, softened
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper (or black pepper)
  • 10-12 corn tortillas, cut into quarters (or small pieces)
  • 2 cups (225g) shredded Monterey Jack cheese (or a Mexican cheese blend)
  • Chopped fresh cilantro, sour cream (optional garnish)

Instructions:

  1. Sauté onion and garlic in olive oil. Add shredded chicken, green chiles, chili powder, cumin, oregano, salt, and pepper. Mix well and set aside for the Creamy Dreamy White Chicken Enchilada Casserole.
  2. Melt butter in the same skillet. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in chicken broth until smooth. Bring to a simmer, then reduce heat and stir in heavy cream, cream cheese, garlic powder, salt, and pepper. Cook until thickened, about 5 minutes.
  3. Spread a thin layer of white sauce in the bottom of the baking dish. Layer tortilla pieces, chicken filling, and shredded cheese. Repeat layers until all ingredients are used, ending with a layer of sauce and cheese on top for the White Chicken Enchilada Casserole.
  4. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown.
  5. Let the casserole rest for 10 minutes before serving. Garnish with cilantro and serve with sour cream, if desired.