White Chicken Enchilada Casserole

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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!

Serves: 6-8

White Chicken Enchilada Casserole

15 minPrep Time

30 minCook Time

45 minTotal Time

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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

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients except for the chips and cheeses together. Spray a 9x13" baking pan with non-stick cooking spray.
  3. 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.
  4. Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce, etc).
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https://www.sixsistersstuff.com/recipe/white-chicken-enchilada-casserole/

 

White Chicken Enchilada Casserole - SixSistersStuff

White Chicken Enchilada Casserole on SixSistersStuff

white chicken enchilada casserole

 

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Comment on this Recipe

37 Responses to “White Chicken Enchilada Casserole”

  2. Kimberlee
    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
    May 26, 2013 at 9:16 am
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  11. Cherrye
    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!
    June 13, 2013 at 9:19 am
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  12. Jodee
    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."
    August 28, 2013 at 10:55 am
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    • Cyd
      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. :)
      January 6, 2014 at 12:54 pm
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      • Jennifer
        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!
        January 22, 2014 at 11:23 pm
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    • Cyd
      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!
      April 1, 2014 at 5:15 pm
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  19. Tara
    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.
    April 16, 2014 at 10:56 am
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  20. Deni
    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!
    June 16, 2014 at 1:49 pm
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    • Cyd
      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!
      June 17, 2014 at 12:12 pm
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  21. LL
    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!
    May 17, 2018 at 7:49 pm
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