White Chicken Enchilada Casserole

August 1, 2014 by Ali

This White Chicken Enchilada Casserole (a.k.a. "Stacked" White Chicken Enchiladas) is simple to make, full of a cheesy chicken and white bean filling, and made with a lighter cream sauce. It's the perfect meal to serve to a group or prepare ahead of time for a weeknight dinner!

White Chicken Enchilada Casserole | gimmesomeoven.com #mexican

I’m home!!! I’m home, I’m home, I’m home! And after a fun few weeks traipsing around Europe, a 9.5 hour plane ride with a 1-year-old kicking the back of my seat and crying half of the ride, and a nearly lost luggage fiasco, boy did it feel good to walk in the door to my loft last night. And I had three things on my must-happen-immediately list:

1. a big ol’ glass of ice water
2. a full night to catch up on some zzzz’s in my own bed
3. and MEXICAN FOOD

Oh man. I rarely go 3 days without eating Mexican food, so 3 weeks without my chips and salsa felt like an eternity! We did pass by a few “Mexican” restaurants in Germany and Austria and even considered stopping in one evening. But one peek at their menus full of BBQ wings and New York steaks and shrimp scampi (true story) suggested we might be better waiting until we got home. So we did. And now I fully intend to make up for lost time…beginning with this white chicken enchilada casserole recipe!

It’s kind of a riff on my (red) Chicken Enchilada Casserole recipe, which has become a bit of a hit on the blog. But as you can tell, this is the “white”, creamy, green-chile-y, total comfort-food-y version. Although this version is even slightly healthier than traditional white enchiladas, and easy to make by “stacking” the enchiladas into a casserole instead of rolling them all up. Interested? I think you will be… :)

White Chicken Enchilada Casserole | gimmesomeoven.com #mexican

I’ve actually been eating white chicken enchiladas as long as I can remember. Mom used to make them with the cream of chicken soup shortcut when we were kids. Then for years I made them with sour cream. But recently I’ve switched to using plain Greek yogurt in the cream sauce, which provides some extra protein and I can’t even taste the difference! (If you don’t have Greek yogurt, though, you can totally use traditional sour cream.)

White Chicken Enchilada Casserole | gimmesomeoven.com #mexican

But in addition to the yogurt, the key to the sauce is to add an entire can of flavorful Old El Paso chopped green chiles (always a staple in my pantry for Mexi dishes), lots of chicken stock, and cumin. It’s a simple sauce, but surprisingly full of flavor just beyond the typical creamy base.

White Chicken Enchilada Casserole | gimmesomeoven.com #mexican

Then once you’re sauce is ready, it’s time to start assembling your enchilada casserole! This is basically your typical white enchilada recipe, but instead of rolling them all up, you just stack the ingredients layer by layer.

We begin with some halved soft flour tortillas. Then top those with a layer of the sauce.

White Chicken Enchilada Casserole | gimmesomeoven.com #mexican

Then add a layer of cooked shredded chicken (I used rotisserie as a shortcut). Follow that with a layer of white beans, which work great as an extra filler and protein source.

White Chicken Enchilada Casserole | gimmesomeoven.com #mexican

Then add a layer of shredded cheese. If you like milder food, I recommend using Monterrey Jack cheese. But I love making mine with Pepper Jack, or even the Habanero Jack cheese for some extra heat.

Then repeat all of those layers, followed by a final round of just tortillas, sauce and cheese. Bake it all up until it is cooked.

White Chicken Enchilada Casserole | gimmesomeoven.com #mexican

Then top the final casserole with some fresh avocado and cilantro as a garnish. And then serve it up!!!

Seriously, whether you eat Mexican food all the time (like me) or just occasionally, I’m positive this will satisfy any craving. I served it to three different groups of friends, and then all gave it raving reviews before I left for Europe. And now after looking at it, I’m realizing that there’s basically no choice — I must make it again for my Mexican foodathon this week. It’s too good and too easy not to enjoy again.

White Chicken Enchilada Casserole | gimmesomeoven.com #mexican

Three cheers for good Mexican food! :)

White Chicken Enchilada Casserole | gimmesomeoven.com #mexican

White Chicken Enchilada Casserole

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 8-10 servings

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 (4 ounce) can Old El Paso chopped green chiles
  • ½ teaspoon ground cumin
  • 1 cup plain Greek yogurt or sour cream
  • 24 Old El Paso soft flour tortillas, halved
  • 2 cups shredded cooked chicken
  • 2 (14-ounce) cans White Northern beans, rinsed and drained
  • 3 cups shredded Pepper Jack cheese
  • 1 avocado, peeled, pitted and diced
  • ¼ cup chopped fresh cilantro leaves

Method

Preheat oven to 375 degrees. Grease a 9x13-inch baking pan with cooking spray, and set aside.

Heat butter in a large saute pan over medium-high heat. Add flour, and whisk to combine. Cook for 1 minute until lightly browned, stirring frequently. Add half of the chicken stock, and whisk until combined. Then add the remaining chicken stock, green chiles, and cumin, and whisk until combined.

Let the mixture continue heating until it reaches a simmer and thickens slightly, about 2-3 minutes. Stir in Greek yogurt (or sour cream) and whisk until combined. Remove from heat and set aside.

To assemble the enchiladas, place 8 tortilla halves in the prepared baking pan so that they cover the bottom of the pan. Spread about ? of the cream sauce evenly on top of the tortillas. Sprinkle half of the chicken on evenly on top of the sauce, followed by half of the beans, and 1 cup shredded cheese. Repeat with a second layer of tortillas, cream sauce, chicken, beans and cheese. Then add a final layer of just tortillas, cream sauce and cheese.

Cover the casserole with aluminum foil. Bake for 20 minutes. Then remove the aluminum foil and bake for an additional 15 minutes, uncovered, until the cheese is melted and begins to brown around the edges and the casserole is cooked through.

Remove pan, and sprinkle with avocado and fresh cilantro. Serve warm.

Disclaimer: This is a sponsored post in partnership with Old El Paso. I am partnering with them and a group of other bloggers this year to develop some fresh Mexican recipes, which I love. But all opinions are 100% my own as always. Thanks for supporting the brands which help make this site possible.

Here are 3 more non-traditional chicken enchilada recipes you might like too:

Chicken Enchilada Casserole | gimmesomeoven.com #glutenfree

Red Chicken Enchilada Casserole (Stacked Chicken Enchiladas)

Chicken Enchilada Cups | gimmesomeoven.com

Chicken Enchilada Cups

Chicken Enchilada Pasta Bake | gimmesomeoven.com

Chicken Enchilada Pasta Bake

filed in Entrees

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

Leave a Reply

*

49 thoughts on “White Chicken Enchilada Casserole

  1. I tried printing this but for some reason, your pic and bio covered the middle of the instructions…ended up copying and pasting into Word document to print. Can’t wait to try it tonight!

    - Patricia

  2. Definitely craving a bite of the cheesy goodness of this enchilada casserole.. it looks delicious. Pinned!

    - Thalia @ butter and brioche

  3. Ali– I’m the hometown friend of Liam’s who is now a daily reader of your blog! I had fun going back through some earlier recipes and decided to make this casserole this week. It was YUM!! My husband is a native Texan (as am I, although those years in New York State balanced it out!) and he loves himself some creamy, cheesy goodness! Your photos are gorgeous and I can’t wait to make some more dishes! (Oh, I happened to end up in a gourmet/natural food store the other day and totally bought some of the Delallo ww orzo so am looking forward to that soup!)

    One quick note: the first line in the recipe instructions talks about heating the oil but it’s butter in the ingredient list. I got a little confused and then decided butter was the correct one. Hope that was right! :-)

    - emk

  4. I don’t care for beans- any ideas for another filler I could use to substitute ?

    - Chelsea

  5. Would it be okay to use a mixture of mozzarella and cheddar instead? I don’t have any Monterrey or pepper jack and I cant get to the store before dinner!

    - keely

  6. Made this for dinner tonight, but we’re mostly gluten free, so I used oat flour for the roux and corn tortillas. It. Was. AMAZING. The roux needed three VERY heaping tablespoons of oat flour, but you always have to use more than regular flour. My husband, who started out saying it was “pretty good” had to change that to “REALLY good” when I caught him sneaking some off of our toddler’s plate. :)

    - Caitlin

  7. Thank you for the recipe! It was so delicious and easy to make, I will definitely be making this again many times!

    - Lin

  8. YUM!! If I were to freeze this, would I do it before or after I baked it??

    - Alanna

  9. Looks and sounds awesome!!

    - Ashley @ Coffee Cake and Cardio

  10. I bought little corn tortillas – do you think those will work out okay in lieu of the flour tortillas?

    - April

  11. My 10 year old daughter made this for us tonight, and it was absolutely fantastic! She said to tell you that it is very very good, and thank you for the recipe!

    - Andrea

  12. Got to make this already last night and it was awesome! My husband says I have to make it again soon, and my toddler twins loved it. I completely forgot to buy the beans and had bought an onion to add to it, so I just sauteed a chopped up medium onion in a little olive oil and then threw in a couple of minced cloves of garlic a few minutes later to sub for the beans. So good. I used plain nonfat greek yogurt which I love since it’s extra protein and no extra fat. I also cut the cheese by a whole cup and just used one full 8 oz block. Next time I will likely try white whole wheat flour in the sauce. I used the fresh in store tortillas which were so much better than buying in the bread aisle – next time I might try their whole wheat for extra fiber. You can’t beat easy, healthy, and inexpensive! Thanks again for the recipe!

    - Melody

  13. Made this recipe for dinner tonight, it was fantastic! I loved the taste of the creamy green chili sauce as well as the spicy kick from the Pepper Jack cheese. So so so good!

    - Caroline

  14. Made the dish last weekend. Really good enchilada flavor and texture and much easier than rolling enchiladas. From Houston TX.

    - Paul

  15. I will be making this week! Could I assemble the night before and put it in the fridge then bake it the next night?

    - Jesse

  16. I tried this recipe out for the first time tonight. I made two 8×8 casseroles, one for now and one to freeze. I cannot speak for the freezer version yet, but the one I made for tonight was DELISH! I added 1/2 cup chopped onion to the butter and used two 4oz cans of green chiles instead of one. This one is a keeper!

    - Rachel

  17. YUM. That casserole looks SO good. Love it!

    - sara

  18. Hooray, you’re back! Let’s go eat some Mexican food. I want to hear about your trip! This casserole sounds awesome.

    - Kate

  19. Yay for safe travels and the comfort of home :)
    I have never actually heard of an enchilada casserole, but this sounds and looks amazing! I love the layers this has, and the extra avocado sprinkled on top, definitely a show-stopper!

    - Kiley- Rooks to Cooks

  20. What a fabulous comforting meal!

    - Meredith

  21. Hiya! This looks super yum, but alas I am lactose/dairy intolerant…any ideas or plans for a dairy free version?

    - Angelina

  22. Yes for white chicken enchilada’s! These are my fav and your healthified version is happening in my kitchen soon!

    - Meg @ The Housewife in Training Files

  23. This looks amazing. Something my hubs would love. Pinned.

    - Norma @ Allspice and Nutmeg

  24. This looks seriously delicious! I wonder if it would work as a good freezer meal for me to make pre-baby…!

    - Lauren at Keep It Sweet

  25. Loved following your trip on IG. Welcome home! LOVING this enchilada casserole!

    - Julie @ Lovely Little Kitchen

  26. This looks absolutely delicious! I LOVE that you used Greek yogurt, too. I always make that substitution myself and it’s awesome to see recipes actually written that way!

    - Kristin @ Tastefully Gluten Free

  27. Mexican food was the first thing I wanted too when I got back from 2 weeks in Southeast Asia.

    - Sarah

  28. I have made three recipes from your page and my boyfriend and I love them!!

    Can’t wait to try this. You’re amazing!

    - Yesi Guerrero

  29. I used to eat a lot of Mexican food when i was preg. with my son and used to eat green chilies quite a bit actually every time we had ant kind of food i had to have the Hot and when i say HOT That’s What I mean and the hotter the better!! So anyway i ended up not being able to eat spicy hot stuff anymore so i just have to buy the mild salsa and no pepper Jack cheese either! But the recipe sounds so good and the looks of it are even better!! So Thank You For Sharing The Recipe!!

    - Frances Joyce Barker

  30. This is our kind of casserole for sure, can’t wait to make this for the boys!

    - Matt Robinson

  31. Welcome home!! I love traveling in Europe but I have to agree that the thing I miss most is Mexican food. I tried a Mexican restaurant in Paris once…..never again!! I still shudder at the thought. P.S. I have literally been craving a chicken enchilada casserole – perfect timing! It looks so creamy and cozy and just what I need today. :)

    - Michelle @ Healthy Recipe Ecstasy

  32. Welcome home! And thanks for the fabulous recipe. :) Easy and yummy…I love it and I’m sure my family will, too.

    - Janel @ Creating Tasty Stories

  33. I never realized what a big Mexican fan you were. ;)
    Loving this casserole. I’m sure the whole family would enjoy it!
    Pinning.

    - Melanie @ Carmel Moments

  34. Perfect weeknight dinner! Love these flavors!

    - Jenny Flake

  35. I love enchilada casseroles and this white version looks so tasty! Welcome home. :)

    - Maryea {happy healthy mama}

  36. My mom used to make an enchilada stackup when I was growing up, but I’ve never seen a white enchilada version. This looks so delicious!

    - Heather @ Shards of Lavender

  37. This looks so comfy cozy, and yummy. Glad you made it home safely. I can’t wait for a recap! It looked like so much fun on instagram.

    - Bri | Bites of Bri

  38. Oh my! Steaks and shrimp scampi. Glad you passed that up and waited for this instead. This is so beautiful it makes my eyes happy. Pinning it!

    - Katie | Healthy Seasonal Recipes

  39. I am glad you made it home safe! From what I saw on IG, it looked like you had a great trip! And this is one epic meal to make after just coming back from a vacay, you’re a start girl! Pinned!

    - Taylor @ Food Faith Fitness