White Chicken Enchilada Casserole

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A comforting casserole featuring shredded chicken, gooey cheese, and a creamy white sauce, perfect for any family gathering or weeknight dinner.

Scale

3 cups cooked shredded chicken (rotisserie chicken works great)
2 cups shredded Monterey Jack cheese (divided)
4 ounces diced green chilies
8 small flour tortillas
2 tablespoons butter
3 tablespoons all-purpose flour
12 ounces chicken broth
1 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Optional garnishes: a sprinkle of smoked paprika, fresh cilantro, or sliced green onions

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In a bowl, combine the shredded chicken, half of the shredded cheese, and the diced green chilies. Stir to mix well.
Divide the chicken mixture between the tortillas, rolling them up tightly, and place them seam-side down in a greased baking dish.
To create the white sauce, melt the butter in a saucepan over medium heat. Whisk in the flour, cooking for about 2 minutes.
Gradually whisk in the chicken broth and cook until the mixture thickens and bubbles, which should take about 3-5 minutes.
Remove the sauce from heat and stir in the sour cream, garlic powder, salt, and pepper, ensuring it melts together without boiling.
Spoon the sauce evenly over the rolled enchiladas, adding a sprinkle of the remaining ½ cup of cheese on top. Lightly sprinkle with smoked paprika if desired.
Bake uncovered for 30-35 minutes, or until the casserole is hot and bubbling.
For a golden top, broil for an additional 2-3 minutes. Serve garnished with cilantro or green onions.

Allow the casserole to sit for a few minutes after baking to help with serving. Adjust seasoning to taste.

Find it online: https://sousviderecipe.com/white-chicken-enchilada-casserole/