Creamy White Chicken Enchilada Casserole
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Creamy White Chicken Enchilada Casserole is packed with shredded chicken, white beans, colorful vegetables, corn tortillas, and plenty of melted pepper jack cheese. Everything is layered with a creamy green chile sauce to create a comforting dinner that is easy enough to make on a busy evening.
I make this casserole when I want the flavors of chicken enchiladas without filling and rolling individual tortillas. Rotisserie chicken keeps my preparation time short, while the beans and vegetables make the casserole hearty enough to serve as a complete meal.
If you prefer traditional rolled enchiladas, try my Rotisserie Chicken Enchiladas with Salsa Verde Sauce. You can also serve this casserole with my 10-Minute Mexican Rice for an easy, satisfying dinner.
Table of contents
- Why I Love This White Chicken Enchilada Casserole
- Ingredients You’ll Need
- How to Make White Chicken Enchilada Casserole
- Pro Tips for the Best Chicken Enchilada Casserole
- What to Serve with Chicken Enchilada Casserole
- Recipe Variations
- Make Ahead and Storage Instructions
- Frequently Asked Questions
- More Easy Casserole Recipes to Try
Why I Love This White Chicken Enchilada Casserole
I love how easily this creamy white chicken enchilada casserole comes together. The filling is mixed in one bowl, and the corn tortillas are layered directly in the baking dish. There is no need to fill, roll, or fry the tortillas.
It is also a great way to turn rotisserie chicken into an entirely new dinner. The Great Northern beans add extra protein and fiber, while the corn and peppers make every serving colorful and satisfying.
Most importantly, this green chile chicken enchilada casserole is creamy and cheesy without requiring a homemade cream sauce. The green chile enchilada sauce and sour cream combine right in the mixing bowl, which means fewer dishes for me to wash after dinner.
Ingredients You’ll Need
This easy casserole uses convenient ingredients that provide plenty of flavor without requiring a long preparation time.
- Shredded cooked chicken: Rotisserie chicken works especially well and saves me time in the kitchen. Leftover baked, grilled, or poached chicken can also be used.
- Great Northern white beans: These mild, creamy beans add substance, fiber, and protein. Cannellini or navy beans can be substituted if that is what you have in your pantry.
- Green Giant Honey Roasted Corn with peppers: This convenient vegetable mixture adds sweetness, color, and texture. Thaw and drain it thoroughly before adding it to the filling so the casserole does not become watery.
- Green chile enchilada sauce: This is the primary source of enchilada flavor and gives the casserole its mild green chile taste. Choose a mild or medium sauce based on how much heat your family enjoys.
- Sour cream: Sour cream combines with the enchilada sauce to make the filling rich and creamy. Full fat sour cream produces the creamiest consistency, but reduced fat sour cream can also be used.
- Salt: Salt enhances the chicken, vegetables, and creamy sauce. Because rotisserie chicken, cheese, and enchilada sauce already contain sodium, you can adjust the salt to suit your taste.
- Black pepper: Black pepper provides mild warmth and balances the creamy ingredients.
- Garlic powder: Garlic powder seasons the entire filling evenly without requiring fresh garlic.
- Cumin: Cumin adds warm, earthy flavor that complements the green chile enchilada sauce.
- Corn tortillas: Corn tortillas form the layers of this chicken enchilada casserole. Cutting them in half makes it easier to arrange them evenly in a rectangular baking dish.
- Pepper jack cheese: Pepper jack melts beautifully and adds a little extra flavor and heat. Monterey Jack, Colby Jack, or cheddar can be used for a milder casserole.
How to Make White Chicken Enchilada Casserole
This layered chicken enchilada casserole takes only about 15 minutes to assemble. I like to prepare all my ingredients before I begin so I can build the layers quickly.
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the chicken, beans, corn and peppers, enchilada sauce, sour cream, salt, black pepper, garlic powder, and cumin.
- Spread a thin layer of the chicken mixture in the bottom of the baking dish. Arrange half of the tortilla pieces over the mixture.
- Top with half of the remaining chicken mixture and half of the cheese. Repeat with the remaining tortillas, chicken mixture, and cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and the casserole is bubbling around the edges.
- Let the casserole rest for 5 to 10 minutes before serving.
Pro Tips for the Best Chicken Enchilada Casserole
- Drain the beans and the thawed corn mixture very well. Excess liquid can thin the creamy sauce and make the bottom of the casserole watery.
- Use freshly shredded cheese when possible. It usually melts more smoothly than packaged shredded cheese.
- Overlap the tortilla pieces slightly as you arrange them. This helps create complete, even layers that hold together when the casserole is served.
- My best kitchen trick is to spread a small amount of the chicken mixture on the bottom of the baking dish before adding the first tortilla layer. This keeps the tortillas moist and prevents them from sticking to the dish.
- Cover the casserole tightly during the first portion of baking. The trapped steam softens the corn tortillas and helps the filling heat evenly.
- Do not skip the resting time. I let my casserole sit for at least 5 minutes so the creamy layers can settle before I cut into it.
- Taste the filling before assembling the casserole. The chicken is already cooked, so you can safely check the seasoning and adjust the salt, pepper, or cumin if needed.
What to Serve with Chicken Enchilada Casserole
This creamy chicken enchilada casserole contains chicken, beans, corn, peppers, tortillas, and cheese, so it can easily be served as a complete dinner. I usually add a simple topping or one easy side dish.
Try serving it with:
- Mexican rice or cilantro lime rice
- A simple green salad with avocado and tomatoes
- Refried beans or seasoned black beans
- Tortilla chips with salsa, queso, or guacamole
- Roasted vegetables
- Fresh corn salad
For toppings, set out sour cream, sliced avocado, diced tomatoes, chopped cilantro, green onions, jalapeños, salsa, or lime wedges. This allows everyone to customize an individual serving.
Recipe Variations
Make It Mild
Replace the pepper jack with Monterey Jack or Colby Jack cheese. Be sure to use mild green chile enchilada sauce.
Add More Heat
Add diced jalapeños, chopped green chiles, or a pinch of cayenne pepper to the chicken mixture. You can also use hot pepper jack cheese or serve the casserole with hot sauce.
Use a Different Bean
Cannellini, navy, pinto, or black beans can replace the Great Northern beans. Rinse and drain them thoroughly before adding them to the filling.
Add More Vegetables
Add drained diced green chiles, sautéed bell peppers, or a small amount of sautéed onion. Avoid adding raw vegetables that may release too much water while baking.
Change the Cheese
Pepper jack gives the casserole a little heat, but Monterey Jack, Colby Jack, cheddar, or a Mexican cheese blend will also work.
Make Ahead and Storage Instructions
You can assemble this white chicken enchilada casserole up to 24 hours before baking. Cover the prepared casserole and store it in the refrigerator. When you are ready to cook it, bake as directed and add a few extra minutes if the casserole is still cold.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat individual servings in the microwave until hot. You can also cover the baking dish with foil and reheat the casserole in a 350°F oven.
Frequently Asked Questions
Yes. Rotisserie chicken is one of my favorite shortcuts for this recipe. Remove the skin and shred the meat before measuring it for the casserole.
Corn tortillas provide the traditional enchilada flavor and hold up well in the creamy sauce. Flour tortillas can be used, but they will create a softer and slightly heavier casserole.
Excess moisture usually comes from vegetables or beans that were not drained thoroughly. Thaw and drain the corn and peppers well, and allow the rinsed beans to drain before mixing the filling.
No. The corn tortillas soften between the layers of creamy chicken filling as the casserole bakes. There is no need to fry or warm them first.
The cheese should be completely melted, the sauce should be bubbling around the edges, and the center should be hot. All the main ingredients are already cooked, so the baking time is primarily needed to heat the casserole and soften the tortillas.
Yes. Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours. Add a few minutes to the baking time when cooking it directly from the refrigerator.
Drain the vegetables and beans thoroughly, use the stated amount of sauce, and let the casserole rest before serving. The tortillas are supposed to become tender, but they should still create distinct layers.
This Creamy White Chicken Enchilada Casserole gives me all the cheesy, comforting flavors I want from chicken enchiladas with much less hands on work. I hope you try it for an easy family dinner, and when you do, please come back and leave a comment to let me know how it turned out in your kitchen!
Creamy White Chicken Enchilada Casserole
Ingredients
- 3 cups shredded cooked chicken, rotisserie chicken works great
- 15 oz can Great Northern white beans, rinsed and drained
- 9 oz bag Green Giant Honey Roasted Corn with peppers, thawed and drained
- 15 oz can Green chile enchilada sauce
- 8 oz sour cream
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp cumin
- 12 6-inch corn tortillas, cut in half
- 8 oz pepper jack cheese, shredded
Directions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the chicken, beans, corn and peppers, enchilada sauce, sour cream, salt, black pepper, garlic powder, and cumin.
- Spread a thin layer of the chicken mixture in the bottom of the baking dish. Arrange half of the tortilla pieces over the mixture.
- Top with half of the remaining chicken mixture and half of the cheese. Repeat with the remaining tortillas, chicken mixture, and cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and the casserole is bubbling around the edges.
- Let rest for 5–10 minutes before serving.
Notes
- Drain the beans and corn mixture well to prevent a watery casserole.
- Monterey Jack, Colby Jack, or cheddar can replace the pepper jack.
- For more heat, add diced jalapeños, chopped green chiles, or cayenne pepper.
- Assemble and refrigerate up to 24 hours ahead. Add a few minutes to the baking time if baking directly from the refrigerator.
- Store leftovers in the refrigerator for up to 4 days
Equipment
Nutrition Facts
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