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White Chicken Enchilada Casserole

Busy weeknights, with little time to cook?  Want something easy, yet completely delicious — a dish everyone will run to the dinner table for?  This White Chicken Enchilada Casserole has got you covered.  Easy, fail-proof weeknight dinner that the whole family will dive for.

chicken enchiliada bake

We’ve had a record amount of no-school days this year due to extreme, beyond arctic weather.  As in, one’s nose could get frostbitten in a matter of minutes if one dared to stand outside.  We’ve also continued to have no-school days for teacher workshops and days like Presidents Day (today.)

What I’m saying is…the kids have been home an awful lot this year so far.  And many of those days were unplanned, sudden announcements.  Which means we have done quite a bit of last-minute adjusting, flexible juggling, and  tag-teaming to make those days work.

Translation:  No time to cook.  I need quick, easy meals that taste great, and I need them now…enter one of the best casserole recipes!

chicken enchilada casserole

A big chicken enchilada casserole is one of my favorite weeknight solutions.  Kids and adults both dig in without restraint. We have a thing for pasta bakes with delicious twists.  This  Easy (Red) Enchilada Bake is my other go-to enchilada casserole.  It’s important to have one “red” and “white” sauced version of everything.

This scrumptious Mexican Pasta Bake is another fun twist on pasta, which family and friends devour.

Recipes like these rock.  They’re easy, no-frills, perfect weeknight solutions for busy cooks who refuse to compromise flavor.

Baked Chicken Enchilada

This white chicken enchilada casserole is my white-sauced version of an enchilada bake.  It’s an irresistible blend of shredded chicken, green chilies, corn tortillas, and cheese.  Mmmm, cheese.  Comfort food at its best.

This is one of those winning potluck dishes that you can bring to just about any party and watch your dish vanish right before your eyes.  Unless it’s a vegan party.

White chicken enchilada casserole

If you make this for yourself and have leftovers, know that leftovers taste delicious the next day.

Best of all, assemble the casserole the night before, and let it sit in fridge overnight.  Then take out and bake when you’re ready to eat!  Make your own take ‘n bake.  Does it get better than that?

Easy.  Cheesy.  Crowd pleasing.  Go ahead…make it.


Did you make this?

Please give us a rating and comment below. We love hearing from you!

Baked Chicken Enchilada

White Chicken Enchilada Casserole

5 from 4 ratings
This chicken enchilada casserole is super easy, make-ahead, and perfect for busy weeknights. It's also a crowd-pleasing potluck or party dish everyone devours. Plan to assemble this the night before, and take out to bake when ready to eat! If you have leftovers, they will be delish!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 servings (makes one 9x13 dish)
Author: Amy Dong


  • 6 boneless skinless chicken breasts or thighs,, cooked and shredded (rotisserie works well, too)
  • 1 medium onion, grated
  • 12 oz salsa verde, green
  • 1 can lowfat cream of chicken soup
  • 1 can lowfat cream of mushroom soup
  • ½ cup milk
  • 1 tsp garlic powder
  • 1 tsp freshly ground black pepper
  • 10 corn tortillas
  • 1 lb grated sharp cheddar cheese
  • Sliced olives for garnish


  • Grease a 9x13 casserole dish. Mix onion, salsa verde, cans of soup, milk, garlic powder, and pepper in a bowl. Whisk to combine well. Slice tortillas into 1-inch strips.
  • Spread a thin layer of soup mixture onto bottom of greased casserole dish.
  • Layer half of the tortillas over that. Layer half of shredded chicken over tortillas, followed by half of the soup mixture. Sprinkle half of the cheddar cheese.
  • Repeat layers, ending with cheese on top.
  • Cover tightly, and chill in fridge overnight.
  • Bake at 350F for 45 min to 1 hour, or just until cheese is bubbly and golden brown.

Nutrition (per serving)

Calories: 443kcal | Carbohydrates: 19g | Protein: 42g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 834mg | Potassium: 831mg | Fiber: 2g | Sugar: 4g | Vitamin A: 828IU | Vitamin C: 4mg | Calcium: 367mg | Iron: 1mg
Course: Dinner, Main
Cuisine: Mexican American, Tex-Mex
Method: Bake

Source:  Chew Out Loud

Here’s my favorite “red version” of the most mouthwatering Enchilada Bake!


My most favorite Mexican Chicken Stew.  Easy peasy.  And totally, undeniably toothsome.

Mexican Chicken Stew 4

Here’s a peek at the Mexican Pasta Bake everyone loves…try it and see!

Mexican Pasta 3

Add a comment

Recipe Rating


    • Debbie

    I haven’t tried your recipe, it caught my eye and looks really good. Though I’d like the calorie count before I prepare it.
    A person can’t have too many Mexican flavor recipes!
    Thanks, Debbie

    • Millie Robinson

    Your recipes will not pin to Pinterest for me.

    • Kathryn

    I didn’t have the green sauce so I used red enchilada sauce instead (following the recipe) and it turned out amazing! I’ve made this previously using the green sauce and both ways turned out great. This is a wonderful recipe.

      • chewoutloud

      Awesome, Kathryn! Glad you enjoyed it 🙂

    • Kelly

    To make this a freezer meal do you bake it then freeze or just assemble then freeze?

      • chewoutloud

      Kelly, I would assemble, cover, and freeze. Then adjust bake time when going from freezer to oven. Thanks for coming over today; enjoy! 🙂

    • Staci

    I know I need to cover and let sit overnight, but then do I need to COOK it covered with foil or uncover to cook? Thanks so much!

      • chewoutloud

      Great question, Staci! I typically cook it covered for the first half or so, and then uncover last half to get a golden top. Enjoy, and thanks so much for being here today 🙂

        • Staci

        Thanks! I made it last night. I was making it Wed but then noticed that it needed to sit overnight. Oopsie. Lol Oh well, Thurs was done! Anyway, I cooked it the first 45 minutes covered. When I looked at it, I decided the cheese didn’t look that great and cooked it another 15 uncovered. Next time, I will try the 30/30 idea. Hubby and all 4 kids really liked it. I did, too, but just added some sea salt to mine while eating it. Thanks again.

          • chewoutloud

          Sounds great, Staci! Glad you guys liked it, and thanks for stopping over to let us know! 🙂

    • Melissa Patterson

    Looks delicious! So want this for tonight and wondering how necessary is it for it to chill overnight in the fridge? Thanks for the recipe!!!!

      • chewoutloud

      You could try letting it sit for a couple hours, if you don’t have the time for overnight. It helps the liquid/flavors to soak through into the tortillas. If you’re in a rush, you can just bake it and cover with foil if it’s drying out. Hope you love it 🙂

    • Kim Todd
    • 5 stars

    I made the White Chicken Enchilada Casserole on Sunday. I wanted to share it with a neighbor who had been very helpful to me recently. It was VERY good and easy to make. Thanks for the yummy recipe!

      • chewoutloud

      Yay, Kim! So glad to hear it, and thanks for writing! Awesome 🙂

        • Barbara

        Do u have a calorie count?

          • chewoutloud

          Barbara, we don’t yet; thanks for asking 🙂

    • Carol at Wild Goose Tea

    Be still my heart. Of course it is lunch time and I am hungry. Thus I might be prejudiced. This looks delicious
    AND it is EASY. AND I happen to have a couple of jars of green verde sauce in my pantry. It was meant to be.

      • chewoutloud

      I’m with you, Carol. I seem to look at food photos when I’m sooo hungry, which makes me even more ravenous! This won’t disappoint, though :). Enjoy, Carol!

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