White Chicken Enchilada Casserole Recipe (2024)

We love some good enchiladas. Especially when they are an easy dinner and the kids don't turn up their nose. You will love how quick and simple this White Chicken Enchilada Casserole comes together. It's sure to be a part of your family dinner rotation.

One of my family’s favorite recipes is our White Chicken Enchiladas. I kind of have a love/hate relationship with enchiladas . . . I love how good they taste, but not too thrilled with how much time it takes to put them together.

A while ago I used that same idea and turned those White Chicken Enchiladas into a casserole. The outcome was a smashing success! My kids devoured their dinner and it took me a fraction of the time to prepare!

If you are looking for a great family dinner, then look no further than this white chicken enchilada casserole.

Do you love easy and delicious casseroles? Here are more of our favorites:

Tater Tot Casserole
Chicken Zucchini Casserole
Slow Cooker Ham and Potato Casserole

WE HAVE MANY MORE WONDERFUL CHICKEN RECIPES THAT ARE EASY AND YOUR FAMILY WILL LOVE. SOME OF OUR BEST REVIEWED RECIPES ARE HONEY LIME CHICKEN ENCHILADAS, MOM’S SECRET RECIPE – GRILLED 7UP CHICKEN,AND PARMESAN SESAME CHICKEN STRIPS WITH MUSTARD DIPPING SAUCE.

Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!

Ingredients for White Chicken Enchilada Casserole:

White chicken enchilada ingredients:

Chicken breasts
Cream of chicken soup
Green chilis
Sour cream
Onion
Milk
Garlic Salt
Salt and Pepper
Tortilla Chips
Monterrey Jack Cheese
Cheddar Cheese
(optional toppings)

Kitchen items needed to make white chicken enchilada casserole:

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How do you make this delicious white chicken enchilada casserole?

Begin by heating the oven to 350 degrees so it can preheat while you assemble the casserole.

In a large mixing bowl combine the cooked diced chicken chunks, cream of chicken soup, canned chilis, sour cream, diced onions, milk, garlic salt, salt, and pepper. Set aside for a few minutes.

Spray the 9 x 13 inch baking dish with non stick cooking spray.

Place chips in the bottom of the pan and spread evenly to cover the bottom.

Carefully spoon the chicken mixture over the chips.

Top with shredded Monterrey Jack cheese and shredded cheddar cheese.

Place in the oven and bake for 30 minutes until hot and bubbly.

You can serve this with your favorite toppings. We like to top it with lettuce, tomatoes, avocados, and hot sauce.

Tips and tricks for this white chicken enchilada casserole

We love to simplify this casserole by using a cooked rotisserie chicken from the grocery store. It adds a lot of delicious flavor and makes this simple recipe even easier!
This is an easy recipe to double if you need to take a meal to a friend or neighbor in need. Can easily be made in a foil disposable pan.
You can make the chicken mixture the night before. Then come home from work and assemble it all together and bake until heated through. SO easy!

An amazing chicken recipe you need to see:

We have a wonderfulYouTube channelthat we post new Instant Pot recipes to every Monday! Our tried and true recipes are perfect for beginners and those trying to please a picky eater. You are going to want to make sure you check out this lusciously flavorful Fast and Easy Chicken Zucchini Casserole.

Make this casserole your own

You can add whatever enchilada toppings you like. Here are a few suggestions:

Diced avocados
Diced tomatoes
Guacamole
Salsa
Sour cream
Green onions

More chicken recipes to try

Chicken Teriyaki Fried Rice
Easy Chicken and Broccoli Casserole
Sheet Pan Chicken Parmesan
Cheddar Baked Chicken
Chicken Crescent Casserole
Avocado Chicken Enchiladas

Serves: 8

White Chicken Enchilada Casserole Recipe

4.50 from 2 votes

We love some good enchiladas. Especially when they are an easy dinner and the kids don't turn up their nose. You will love how quick and simple this White Chicken Enchilada Casserole comes together.

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

PrintPin

Ingredients

4 boneless, skinless chicken breasts cooked and diced
10.75 ounces cream of chicken soup
8 ounces diced green chilies 2 (4 ounce cans), drained
16 ounces sour cream
½ onion finely diced
½ cup milk
½ teaspoon garlic salt
salt and pepper to taste
10 ounces tortilla chips
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup shredded lettuce optional topping
2 tomatoes diced, optional topping
2 avocados diced, optional topping
½ cup Hot Sauce optional topping

Instructions

Preheat oven to 350 degrees.
In a large mixing bowl combine the cooked diced chicken, cream of chicken soup, chilis, sour cream, diced onion, milk, garlic salt, salt, and pepper. Set aside.
Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Place chips in the bottom of the baking pan and spoon chicken mixture over chips.
Top with grated cheese and bake for 30 minutes or until hot and bubbly.
Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce).

Notes

Optional toppings are included in nutritional information

Nutrition

Calories: 597 kcal · Carbohydrates: 36 g · Protein: 26 g · Fat: 40 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 98 mg · Sodium: 1248 mg · Potassium: 844 mg · Fiber: 6 g · Sugar: 6 g · Vitamin A: 1148 IU · Vitamin C: 25 mg · Calcium: 379 mg · Iron: 2 mg

Equipment

Large Mixing Bowl
Non-stick Cooking Spray
9×13-inch Baking Pan

Recipe Details

Course: Main Course

Cuisine: American

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White Chicken Enchilada Casserole Recipe (4)

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Mary says:

Do you think this would work in a crock-pot? It sounds delicious!Wow..you're very own app!!! I'm looking forward to it!
Kimberlee says:

This recipe sounds great - can't wait to try it out. I love all your recipes. I have pinned many.BTW - the pin it button did not work for me when I tried to pin this from your blog. I used the pin it button installed from Pinterest in my browser - maybe it is due to your new blog design? I just wanted to let you know. I will check back later and try to pin it or check pinterest as I follow you on there, too.My pinterest is http://pinterest.com/kimberleeg/ The new blog design looks great. Kimberlee
Happy Valley Chow says:

Wow that sounds incredible, terrific job!Happy Blogging!Happy Valley Chow
Melissa @ My Recent Favorite books says:

I like easy Mexican casseroles, and this one sounds great! =)Thanks for sharing!
Liz says:

I am totally going to try this today as something different than the usual Memorial Day BBQ. Thanks for passing this along! Lizsimplenests.blogspot.com
Julia says:

I made this last night it was cold and miserable outside and this was great comfort food
Catherine says:

Is there an easy way to print this recipe that I'm just missing? Thanks! Looks YUMMY!
Lannette Stanley says:

This looks so yummy! I think I'm going to try it this weekend :)
Cyd says:

Print friendly is hopefully going to be up and running by next week. Thanks for your patience as we have switched our blog over to wordpress. :)
Cyd says:

This recipe calls for cooked chicken. If you put this in the crock pot I think it would be just to cook till heated through. Not sure how to change the recipe if you put raw chicken in. Would need some alterations.
kilee says:

Looks delish! I'm pretty sure my family would eat this up! Thanks for sharing!
Ashley says:

couldn't you cook the chicken in the crock pot with the cream of chicken soup, onions, and green chilis. then just add in the milk and sour cream before you top the chips and put into the oven?
Ashley says:

this looks so yummy! do you think it freezes good? I'm just wondering with the chips on the bottom?
Cyd says:

The chips would get a little soggy. But the overall taste would be the same.
Cyd says:

That should work. We have only made it according to the recipe. Let us know how it turns out!
Cherrye says:

This was so delicious! I halved it and put in a 8x8 and added some taco seasoning and cilantro - we loved it! I liked eating the leftovers even though the chips were slightly soggy I kinda liked it better that way, I could really taste the yellow corn flavor of the chips. Thanks girls for another great recipe!
Jodee says:

Trying the recipe tonight. What I really wanted to comment on though is the picture of the SLC temple on the right that says "Belong". I clicked on it and was so happy to see where it took me. Just wanted to say thank you for being who you are "at all times and in all things and in all places."
Jackie says:

This was excellent! I love enchiladas but my husband doesn't like the soggy tortillas that happens when you make enchiladas. The chips are a great idea. Next time, I think I won't add the salt tho. The chips I used were salted enough :)
jennifer says:

This was very popular in my house tonight! We got home at 5, popped it in the oven, (from my freezer meals) and had just enough time to whip up some corn bread and homemade salsa! It was perfect! Thank you!
jennifer says:

I made this ahead and froze it. But, I left the chips and cheese out until it was time to put it in the oven. It came out perfect!
sarah says:

I thought this would be awesome...till I tried it o.OIt turned out awful, blechh! I'm sorry but I followed the recipe to a T and even the kiddos didn't like it. Won't be trying this one again :/
debbie says:

I thought these were freezer meals? But there are no instructions when to freeze them and how to reheat them?
Carly says:

Did you just put the chips on top when you were ready to bake or did you freeze in a different container? I am wanting to prepare and freeze for later.
Cyd says:

The chips go in the pan first, then you mix the rest of the ingredients together and put it over the chips. So you would make as directed before freezing. Then thaw and reheat.
Cyd says:

The chips go in the pan first, then you mix the rest of the ingredients together and put it over the chips. So you would make as directed before freezing. Then thaw and cook.
Cyd says:

Nope- definitely not a freezer meal! Chances are someone pinned this on Pinterest and wrote in the description that they were going to try and freeze it and then other people pinned it with the freezer meal in the description. The chips would be so soggy after an hour. :)
Jennifer says:

Oops I see it as a freezer meal too listed in this sites blog post 50 freezer meals from 8/23/13! I am going to give it a try with holding off the chips until baking time then putting them on top, because the rest just sounds too delicious! Wish i had time to bake it fresh but this season of my life just says no! Lol love the site and look forward to trying other recipes you have posted- thanks!
ashley says:

does anyone know the nutrition for this? Like how much protein, fat, carbs, calories, etc?
Cyd says:

Hi Ashley, just click on the MAGIC button under the picture, then click on NUTRITION. It will give you all of the nutritional information on this recipe. This is our sister site - MyRecipeMagic.com. It's a great place to search for delicious recipes and it gives you all the calories and nutritional info....including weight watcher points! Thanks so much for stopping by!
Miccayla says:

This is under your 50 freezer meals but like almost all the other recipes there are no freezing directions. If I knew how to freeze meals I wouldn't be looking online. LOL Could you add directions for freezing to these meals.
Tara says:

I make something very similar to this only I call it "Unchiladas". I put the chicken mixture over rice and use chips for scooping. The chicken mix freezes well, so you could make and freeze that and then do the chip part when you were ready to eat it.
s huber says:

I always just copy and paste onto a blank word doc and print that way.
Deni says:

Hi!I'm going out of town for a little bit and wanted to leave some frozen meals for my husband in effort to stop him from eating fast food everyday. It will be my first time freezing meals and was wondering if you could provide a bit of guidance? Like how long would this 'white chicken enchilada casserole' be good for in the freezer? Should it be on a sealed container or would wrapping a container in cling wrap work? And what would be some good reheating instructions?I'm sorry for all the questions, I'm new this and would really appreciate the help. Thank you!
Cyd says:

After cooking the casserole all the way through. Let it cool and then put the leftovers in an airtight container. You can freeze it in portion sizes or all the leftovers together. Let it thaw and then reheat in the oven or microwave until heated through. The tortilla chips will be softer from the cooking, freezing, thawing and reheating. But it will still taste delicious! Hope this helps. Reheating time may vary....just poke your finger in to test if it's heated through!
Sarah says:

I too saw this listed under 50 freezer meals. This is not the first meal I've seen listed that turned out to be "unfreezable" :) They all look delicious, though.
MgMama says:

I would substitute torn up corn tortillas for the chips to make ahead and freeze. I plan to do that and put into my freezer meal rotation.
LL says:

I wasn't the biggest fan of this.... =\ I didn't have any onion or monterey jack, so I just stuck with the cheddar. I don't know if those two things made the biggest difference....It's definitely a cool concept though!
Jen M says:

This was AMAZING! Everyone loved it. Also are used light sour cream and it was still fantastic.
Dan says:

I really wish it was labeled somewhere on this page whether or not to cook the chicken prior to building the casserole. Sticking it in the oven anyways, let’s see what happens!
Momma Cyd says:

Oh no! It's cooked first. I'll edit the recipe so it's more clear. There is a shortcut that says we also like to use a rotisserie chicken (which is cooked chicken). But I can see where this would be confusing.
Cindie R says:

I love this & love how you give nutritional info but you give no serving size
Donna says:

It was easy to prepare and it tasted fairly good but in the future if I make it again I will put less sour cream and add some cream cheese instead.
Liz in Tx says:

This recipe sounds delicious! Your recipe calls for 4 boneless, skinless chicken breasts. Since chicken breasts can widely vary in size these days, how many pounds/cups of cooked chicken do you use? Thanks!
Momma Cyd says:

About 3-4 cups of diced chicken.
Sarah says:

Crowd pleaser. Kids loved it! Good flavor too. I didn't have enough sour cream so I used part sour cream, part greek yogurt. This was so much faster to prepare than regular chicken enchiladas. 👌
Janet Murray says:

It was super easy. I boiled two leg quarters for my diced chicken
Rachel Saville-Smith says:

Can you make this a freezer meal?
Momma Cyd says:

The chips will get soggy.

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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