White Chicken Enchilada Casserole
- By Amy Dong
- Updated Nov. 14, 2024
This White Chicken Enchilada Casserole is a real winner! This easy, quick, and delish recipe is the ultimate fail-proof weeknight dinner. It’s a make-ahead, deliciously flavorful, and comfort food at its best.
In This Article
This post may contain affiliate links, at no additional cost to you.
Video: Watch Us Make This
Why This Recipe Stands Out
Easy. Cheesy. Crowd-pleasing. This White Chicken Enchilada Casserole is one of the best casserole recipes. Here’s why:
- Deliciously Fuss-Free: The recipe uses simple, easy-to-find ingredients, making it a no-fuss, easy, no-frills, perfect weeknight solution for busy cooks who refuse to compromise flavor.
- Flavor-Packed: Salsa verde and melty cheese create a flavor-packed dish that’s impossible to resist. It reminds us of this Salsa Verde Enchilada Bake.
- Make-Ahead: The casserole can be assembled the night before. It’s a super easy meal prep recipe, like this Baked Ravioli Casserole.
- Kids-Approved: This chicken enchilada casserole is one of my favorite weeknight recipes. Kids and adults all devour this dish.
Key Recipe Ingredients
- Shredded Chicken – You can use leftover cooked, shredded chicken or rotisserie chicken for the protein.
- Green Salsa – This adds a tangy, zesty flavor that sets this dish apart from traditional enchiladas.
- Cream of Chicken and Mushroom Soups – These add a creamy, comforting element to the dish, making the sauce rich and delicious.
- Corn Tortillas – We use them to layer the casserole, and they provide a sturdy, satisfying base for all the other ingredients.
- Sharp Cheddar Cheese – This is the final touch that takes the casserole to the next level, adding a gooey, cheesy layer that’s absolutely irresistible.
Substitutions And Variations
Here are a few of our favorite variations and substitutions:
- Cheese: We use sharp cheddar cheese, but feel free to experiment with different types of cheese. Pepperjack cheese can add a spicy kick. Gruyére adds a rich, creamy, nutty flavor.
- Protein: You can also use rotisserie chicken instead of cooking your own chicken, just like in this Healthy Chicken Enchilada Casserole.
- Vegetables: While we love the simplicity of this recipe, you can always add veggies like bell peppers, green chilies, black beans, or corn.
Step-By-Step Recipe Instructions
- Grease a 9×13 casserole dish. Mix onion, salsa verde, soup, milk, and spices in a bowl and slice tortillas into 1-inch strips.
- Spread a thin layer of the soup mixture onto the bottom of the casserole dish. Layer half of the tortillas over it, then layer half of the shredded chicken on top.
- Add layers of the soup mixture, followed by half of the cheddar cheese. Repeat the layers. Cover the dish tightly and store it in the fridge overnight.
- The next day, bake the casserole at 350F for 45-60 minutes until the cheese is bubbly and golden brown. Garnish and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our favorite prep ahead strategies for this casserole:
- Pre-Assemble the Night Before: This casserole can be assembled the night before. Simply follow the recipe instructions, layer all the ingredients in the casserole dish, cover it tightly, and chill it in the fridge overnight. Add a bit of bake time if casserole is chilled prior to baking.
- Pre-Cook Chicken: You can also cook and shred the chicken in advance. Store it in an airtight container for up to 3 days.
What To Serve With Chicken Enchilada Casserole
Delicious Sides
- We love serving some delicious Homemade Guacamole or fresh Salsa on the side of this white chicken enchilada casserole for a classic meal.
- Some Mexican Rice or Cilantro Lime Rice would also work great with the flavors in this tasty dish!
Fresh Salads
- We recommend serving a fresh, crunchy salad on the side like this Fresh Corn Avocado Salad or Southwestern Chopped Salad.
Refreshing Drinks
- Looking to please a crowd? Make a big batch of this Pineapple Margharita and serve it with your enchiladas.
- We think these 3-Ingredient Lemonade Margaritas and 5-Minute Strawberry Margaritas are also a great choice.
Commonly Asked Questions
What type of chicken is best for this recipe?
We recommend using 6 boneless, skinless chicken breasts or thighs. You can use pre-cooked chicken or cook them specifically for this recipe.
Can I use flour tortillas instead of corn tortillas?
While you can use flour tortillas, we using corn tortillas. They hold up better and give the casserole a more authentic enchilada flavor.
What do I do if I don’t have time to chill the casserole overnight?
If you don’t have time to chill the casserole overnight, you can still bake it right away.
How long does white chicken enchilada casserole keep?
This casserole can be kept in the refrigerator for up to 3 days. Make sure it’s stored in an airtight container.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
White Chicken Enchilada Casserole
This white 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.
Ingredients
- 6 boneless/skinless chicken breasts or thighs, cooked and shredded
- 1 medium onion, grated or minced
- 12 oz salsa verde, green
- 1 can cream of chicken soup, low-fat
- 1 can cream of mushroom soup, lowfat
- ½ cup milk
- 1 tsp garlic powder
- 1 tsp freshly ground black pepper
- 10 corn tortillas
- 1 lb sharp cheddar cheese, grated
- Garnishes: thinly sliced green onions, chopped cilantro, chopped tomatoes, sliced olives
Instructions
- Grease a 9×13 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. Garnish as desired and serve.
Notes
- Always cook your chicken until it’s tender and easy to shred. You can boil, bake, or even use rotisserie chicken for convenience.
- Allow the casserole to sit in the fridge overnight before baking to enhance the flavors and give the tortillas time to absorb the liquid.
- If you don’t have time to chill the casserole overnight, let it sit at room temperature for about 30 minutes before baking.
- This recipe is part of our Mexican and Tex-Mex Recipe Collection.
- Serve your white chicken enchilada casserole with some Homemade Guacamole or Fresh Salsa on the side.
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
More to Cook And Eat
- Mexican Chicken Stew – This Mexican Chicken Stew is one of the easiest, most delicious cool-weather stews that can be put on the table in a jiffy.
- Taco Pasta – This Taco Pasta casserole recipe combines all the delicious Tex-Mex flavors we love in a tangy, satisfying dish that’s ideal for a busy weeknight or casual gathering.
- Salsa Verde Chicken (One Pot) – This Salsa Verde Chicken recipe is perfect for busy weeknights: it’s healthy, tasty, super easy, and ready in 30 minutes!
- Mexican Pasta Bake – This Mexican Pasta recipe is a vibrant, spicy twist on a classic comfort food. Infused with traditional Mexican spices and topped with cheese, it’s bound to become a new family favorite!