White Chicken Enchilada Casserole

Print Friendly

white chicken enchilada casserole


Thank you so much for your patience as we figure out how to use our new site!

We still have a lot of bugs that we are trying to work through, but we promise that it will be worth it in the end! There are a lot of cool features that will be available, we will soon be releasing a phone and tablet app, and we are excited to announce that we will be expanding our You Tube channel and have a lot of other fun things in the works!

In the meantime, if you experience the frustration of a broken link, post that won't load, or crazy-looking stuff on our site, please hang tight . . . and drown your frustrations in a piece of this yummy chocolate goodness. :) I promise that it will make everything feel so much better!

Now back to this recipe . . . 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 I hate how much time it takes to put them together. A couple of months ago I shared our Chicken Taco Casserole and it instantly because one of the most popular posts on our blog. So, using that same idea, I 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!

White Chicken Enchilada Casserole

Ingredients:
4 chicken breasts, cooked and diced
1 (10.75 oz) can cream of chicken soup
2 (4 oz) cans diced green chilis
1 (16 oz) container sour cream
1/2 onion, finely diced
1/2 cup milk
1/2 teaspoon garlic salt
salt and pepper to taste
1 (10 oz) package tortilla chips
1 cup Monterrey Jack cheese, grated
1 cup cheddar cheese, grated

Directions:
Preheat oven to 350 degrees. Mix all ingredients except for the chips and cheeses together. Spray a 9x13" baking pan with non-stick cooking spray. Place chips in the bottom of the baking pan and pour 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, etc).

Serves 6-8.

Looking for more yummy casseroles?

 casserole 1
Beef and Bean Taco Casserole

casserole 2
Poppy Seed Chicken Casserole

casserole 3
Slow Cooker Mexican Hashbrown Casserole

Camille Sig

Did you know that My Recipe Magic (our new site) now REWARDS you for using it?
Earn points by uploading a recipe, commenting on other recipes, creating a shopping list or cookbook, and so many other ways! Then redeem your points for gift cards and giveaways.
Join us today at
MyRecipeMagic.com!

Use ← → keys to browse posts
Related Posts Plugin for WordPress, Blogger...
Other interesting food sites:
  1. 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!

    • 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.

    • 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?

  2. 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

  3. Melissa @ My Recent Favorite books says:

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

  4. Liz says:

    I am totally going to try this today as something different than the usual Memorial Day BBQ. Thanks for passing this along!

    Liz
    simplenests.blogspot.com

    • 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. :)

    • 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!

      • 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.

  5. Cherrye says:

    This was so delicious! I halved it and put in a 8×8 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!

  6. 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.”

  7. 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 :)

  8. 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!

  9. sarah says:

    I thought this would be awesome…till I tried it o.O
    It 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 :/

    • 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!

        • 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.

    • 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!

  10. 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.

  11. 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.

  12. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *


nine + 5 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This site is protected by Comment SPAM Wiper.