White Chicken Enchilada Casserole

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

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

This White Chicken Enchilada Casserole (a.k.a. "Stacked White Enchiladas") are made with a lighter, creamy sauce that everyone will love!


  • 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


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 1/3 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.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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

Leave a Comment:


  1. Rebecca — July 19, 2015 @ 9:17 pm (#)

    Made this for my family and they loved it! One of my favorite enchilada recipes!

    • Hayley @ Gimme Some Oven — July 20th, 2015 @ 4:41 pm

      Thanks Rebecca, we’re so glad to hear that! Thanks for giving the recipe a try. :)

  2. Megan — July 22, 2015 @ 5:15 pm (#)

    Made this tonight, so good even though I screwed up when I was making the sauce! I replaced the beans with some fire roasted corn too and that was delicious!And it definitely didn’t take 24 tortillas halved unless you were using the smallest ones possible, I used 11 halved. Thanks for the great recipe!

    • Hayley @ Gimme Some Oven — July 23rd, 2015 @ 10:53 am

      Thanks Megan, we’re glad you liked it!

  3. Brook — July 30, 2015 @ 5:32 pm (#)

    You need double everything ! I ran out of sauce and cheese and beans. Be sure to make extra sauce too.

  4. Roosevelt — September 3, 2015 @ 11:02 pm (#)

    Thank you so much for this recipe! It look so delicous

    • Hayley @ Gimme Some Oven — September 7th, 2015 @ 1:30 pm

      You’re welcome Roosevelt, we hope you enjoy!

  5. Emily — September 7, 2015 @ 12:55 pm (#)

    Ali, could I freeze this? I’m looking to make some freezer  meals for our week at the beach – and wondering if I should freeze it before or after cooking it?

    • Hayley @ Gimme Some Oven — September 8th, 2015 @ 8:54 am

      Hey Emily! We recommend assembling these and baking them completely, then allowing them to cool completely, and then freezing (just hold off on sprinkling the top with cheese, until just before baking). You’ll probably need to add an extra 30 minutes to your baking time. We hope this helps, and that you enjoy them!

  6. Mary Frances — September 11, 2015 @ 2:27 pm (#)

    You make the food look so amazing!! This is a perfect dish to try out tonight. I’m so excited!! 

    • Hayley @ Gimme Some Oven — September 14th, 2015 @ 7:58 am

      Thanks Mary, we hope you enjoy the casserole! :)

  7. Devin — September 13, 2015 @ 10:50 pm (#)

    Added Chalula to the sauce and used monterey jack cheese. Great recipe- turned out really well.

    • Hayley @ Gimme Some Oven — September 14th, 2015 @ 8:31 am

      Awesome, we’re glad you enjoyed it! :)

  8. Laura Beth — September 17, 2015 @ 9:16 pm (#)

    Wow, this looks to die for! I am planning to try it out this weekend. We’ll see how it goes. Thank you for making it look easy because I know a lot goes into getting the recipe just right. Love the site by the way!

    • Hayley @ Gimme Some Oven — September 18th, 2015 @ 7:30 am

      Thanks Laura, we hope you’ll love it! And thanks for your sweet words about the blog, we’re happy you’re a fan! :)

  9. Danielle — September 23, 2015 @ 1:29 pm (#)

    Not really a fan of hot food.. could I use Salsa Verde instead of the green chiles?

    • Hayley @ Gimme Some Oven — September 24th, 2015 @ 8:28 am

      No worries Danielle, we think you could definitely do that! :)

  10. Carolyn — December 3, 2015 @ 9:33 am (#)

    Sounds fantastic! Another gotta try recipe. Thanks.

  11. Lisa — December 10, 2015 @ 2:32 pm (#)

    Thanks for this recipe!! I made it for my husband’s birthday the other night and he is still enjoying the leftovers. It might be even better the next day. 

    • Hayley @ Gimme Some Oven — December 11th, 2015 @ 10:30 am

      You’re welcome Lisa, we’re happy your husband enjoyed this! :D

  12. MJ Roach — January 3, 2016 @ 7:26 pm (#)

    I made the White Chicken Enchilada recipe amd it was very good.  I used Montery Jack cheese because some kids were eating it.  Pepper Jack would no doubt give it more zing but it was still good with the non-spicy cheese too.  One comment of note: the ingredients list contains an ERROR.  It is NOT 24 tortillas halved, but rather 12 tortillas that you cut in half to make 24 pieces.  I only discovered this as I read through the entire recipe after purchasing the 24 that were listed. 

    • Hayley @ Gimme Some Oven — January 5th, 2016 @ 1:12 pm

      We’re happy to hear you enjoyed them MJ! And oh my goodness, thanks for catching that!

  13. Rachel — January 15, 2016 @ 11:14 pm (#)

    Tried it, really liked it!! Got great reviews and everyone had seconds! Will be making this again. Thank you! 

    • Hayley @ Gimme Some Oven — January 17th, 2016 @ 8:36 pm

      Thanks Rachel, we’re glad to hear that! :D

  14. Judy — January 23, 2016 @ 6:59 pm (#)

    Just the kind of recipe I was looking for, thank you! I made it for the first time this week and am enjoying the leftovers which are especially good with fresh avocado and cilantro, as well as salt, pepper and red pepper flakes added after reheating.
    A couple discoveries to share: If using standard 9-inch flour tortillas, I think 6 halves per layer are enough. This means only 9 full tortillas are needed (note: to follow your recipe to include 8 halves per layer, you should still revise the ingredients to list 12 full tortillas, not 24). I will probably fry the full tortillas in a little vegetable oil prior to assembling as they came out a little dry in the finished casserole. I’d also increase the heat because it’s a little bland for me. I’ll probably increase the cumin, add salt & pepper and be sure to get hot green chiles and the hottest pepper jack I can find. Hope this is helpful.

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 10:15 am

      Thanks for sharing these tips Judy, we’re so glad you enjoyed this! :)

  15. Jennifer Orkin — April 16, 2016 @ 9:09 pm (#)

    I made this and it was HEAVENLY!!!!!
    The leftovers were even better!!!!!!
    This is a saved recipe for future use!!!!!

    • Hayley @ Gimme Some Oven — April 17th, 2016 @ 10:25 pm

      We’re so glad you loved it Jennifer — thanks for giving it a try! :D

  16. Courtney Ferrier — August 17, 2016 @ 1:30 pm (#)

    This turned out great! I spiced it up as others had said it was a little bland. Added 1/2 onion and 2 cloves garlic to the initial rue for the broth sauce. Also added 8 tbsp of salsa verde to the sauce for added flavor, salt, pepper and halved the beans because I only had one can. It turned out fantastic. And yes, the recipe should read 24 halves of tortilla 12 total. I also made 1.5 time the sauce because other ran out and had plenty with that adjustment.


    • Hayley @ Gimme Some Oven — August 17th, 2016 @ 4:52 pm

      Thanks for sharing, Courtney! We’re glad to hear you enjoyed it and the salsa verde you added sounds like a great idea! :)

  17. Janine — October 12, 2016 @ 11:25 pm (#)

    Could this be made with corn tortillas instead of flour?

    • Ali — October 13th, 2016 @ 8:31 am

      Sure thing! :)


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