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White Enchilada Casserole with Tomato Avocado Salad


Loaded with flavorful shredded chicken, you will want to make this white enchilada casserole again and again.

Reprinted with permission from Cook Once Dinner Fix by Cassy Joy Garcia, copyright © 2021. Photographs by Kristen Kilpatrick. Published by Simon & Schuster.


Enchilada Casserole 

  • 2 tablespoons salted  butter 

  • 1 cup sour cream 

  • 1 cup milk or chicken  broth 

  • 3 cups shredded  

  • Monterey Jack cheese 1 teaspoon fine sea salt ¼ teaspoon ground black  pepper 

  • 4 cups shredded cooked  chicken (reserved from  Meal 1; see page 34) 

  • 1 (4.5-ounce) can green  chiles, with their liquid 1 teaspoon ground cumin 1 teaspoon garlic powder 2 tablespoons fresh lime  juice (from 1 lime) 

  • 12 corn tortillas 

For the Tomato  Avocado Salad 

  • 1 avocado, cut into 1-inch  chunks 

  • 1 pint cherry tomatoes,  halved 

  • ¼ red onion, thinly sliced ¼ cup chopped fresh  cilantro 

  • 2 tablespoons extra-virgin  olive oil 

  • ½ teaspoon coarse  

  • sea salt 

  • ¼ cup fresh cilantro


  1. Make the casserole: Preheat the oven to 350ºF. 
  2. In a large sauté pan or skillet, combine the butter,  sour cream, milk, 1 cup of the cheese, ½ teaspoon  of the salt, and the pepper. Heat over medium  heat, whisking continuously, until the ingredients  are evenly combined and the cheese has melted.  Remove from the heat. 

  3. In a large bowl, stir together the chicken, green  chiles and their liquid, cumin, garlic powder, lime  juice, and remaining ½ teaspoon salt until evenly  combined.

  4. Arrange 3 tortillas over the bottom of a 9-inch square baking dish (breaking the tortillas as needed  to fit). Spoon 1 cup of the seasoned chicken mixture  evenly over the tortilla layer, then sprinkle ½ cup of  the cheese evenly over the top. Repeat these layers  three more times, using the remaining tortillas,  chicken, and cheese. Pour the white sauce over the  top of the casserole.

  5. Bake for 30 minutes, or until the top starts to look  golden brown. 

  6. Meanwhile, make the salad: In a large bowl,  combine the avocado, tomatoes, onion, cilantro, olive  oil, and salt and toss to combine. 

  7. Serve the casserole with the salad alongside,  garnished with the cilantro, if desired.


  • Prep Time: 15
  • Cook Time: 30
  • Category: Dinner