Looking for a hearty, creamy dinner that steals the show at any table? This White Chicken Enchilada Casserole is absolutely dreamy-think tender layers of shredded chicken, cheesy goodness, and a velvety white sauce, all baked until bubbly and golden.

Each bite is bursting with mild green chiles, melted Monterey Jack, and the perfect hint of spice. It's a must-try for busy weeknights when you need something truly comforting, but don't want to spend hours in the kitchen.

What I love most? This casserole comes together quickly using simple shortcuts, feeds a hungry crowd, and tastes even better as leftovers-if you have any! Whether you're sharing with family or bringing to a potluck, it's guaranteed to disappear fast.

Inspired by my family's love for Tex-Mex classics, this recipe has become a go-to whenever we crave that cheesy, comforting flavor in a single, easy-to-assemble dish.

Creamy White Chicken Enchilada Casserole with bubbly, golden cheese on top

Why You'll Love This Recipe

Creamy, cheesy layers that taste like your favorite Tex-Mex restaurant
Comes together effortlessly with simple, pantry-friendly ingredients
Perfect crowd-pleaser for potlucks, freeze-ahead dinners, or family gatherings
Customizable for picky eaters or special diets-swap ingredients as needed

Key Ingredients for White Chicken Enchilada Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Shredded Chicken

This is the hearty foundation for the casserole, making each layer satisfying and protein-packed. Rotisserie chicken is an easy shortcut and keeps prep super simple, but you can also use poached, grilled, or leftover roast chicken. Shred it finely for the best texture. For even more flavor, try using a mix of white and dark meat.

Cream of Chicken Soup

The secret to that ultra-creamy sauce! It thickens the filling and adds rich, savory flavor in every bite. If you'd like to control the sodium, feel free to use reduced-sodium or homemade cream of chicken soup. In a pinch, cream of mushroom or cream of celery soup works too, though it will change the overall flavor slightly.

Green Chiles

Mild green chiles add just the right hint of tang and gentle heat. Use canned diced green chiles for convenience; they blend seamlessly into the sauce. Want more zing? Go up to two cans, or add a dash of hot sauce. If you can't find green chiles, finely chopped jalapeños (seeded for less heat) make a good substitute.

Monterey Jack Cheese

Monterey Jack melts beautifully, creating a gooey, creamy blanket that ties the whole casserole together. Freshly shredded cheese will give you the best melt, but pre-shredded is totally fine for convenience. Can't find Monterey Jack? Try Pepper Jack for more spice, or mozzarella for a milder, oozy finish.

Corn Tortillas

These form the tender, satisfying layers that soak up the creamy sauce. White or yellow corn tortillas both work; just make sure to cut them for even layering. If you'd like a gluten-free casserole, stick with certified gluten-free corn tortillas. For a twist, you can use flour tortillas, but they'll result in a slightly softer casserole.

White Chicken Enchilada Casserole cooking process

Instructions for White Chicken Enchilada Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven and Prep Your Pan

Set your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. This makes sure your casserole doesn't stick and clean-up is a breeze.

Mix the Creamy Enchilada Sauce

In a large bowl, whisk together the cream of chicken soup, sour cream, milk, green chiles, garlic powder, cumin, salt, and pepper until smooth and creamy. This is the luscious sauce that makes this casserole so irresistible!

Layer the Casserole

Start by spreading a thin layer of the sauce on the bottom of your baking dish. Next, arrange a layer of corn tortillas to cover the base, then scatter on half of the shredded chicken, and sprinkle with a generous layer of cheese. Spoon on more sauce. Repeat the process-tortilla, chicken, cheese, sauce-ending with a final layer of tortillas and topping with remaining sauce and cheese.

Bake Until Bubbly and Golden

Cover the casserole with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is bubbling and the top is golden brown. The irresistible aroma means it's almost ready!

Garnish and Serve

Let the casserole cool for about 10 minutes to set, then sprinkle with fresh cilantro and sliced green onions if you like. Slice, serve, and watch it disappear!

Recipe Variations

Spice It Up

Craving more heat? Stir in finely diced jalapeños or a dash of your favorite hot sauce to the creamy sauce. You can also swap half the Monterey Jack with Pepper Jack for extra kick.

Make It Gluten-Free

Use certified gluten-free corn tortillas and double-check that your cream of chicken soup is gluten-free. This swap makes the casserole safe for gluten-sensitive friends and family.

Veggie Lover's Version

Replace the shredded chicken with canned white beans, sautéed bell peppers, and zucchini. It's just as creamy and comforting-totally vegetarian and protein-packed.

Go Lighter

Swap the sour cream for plain Greek yogurt and use reduced-fat cheese to lighten things up. The casserole stays creamy and delicious, with a little boost of extra protein.

Swap Your Protein

Try shredded rotisserie turkey or leftover roast pork for a fun flavor change! This casserole is a great way to use up any cooked protein you have on hand.

Serving Suggestions

For a complete Tex-Mex feast, serve your White Chicken Enchilada Casserole with a side of fluffy cilantro-lime rice and classic black beans. Top each serving with a dollop of guacamole, extra chopped cilantro, or a sprinkle of fresh diced tomatoes for vibrant color and extra freshness!

Storage and Reheating

Store any leftovers covered in the refrigerator for up to 4 days. To reheat, simply cover and bake in a 350°F oven until warmed through, or microwave individual portions for 1-2 minutes. This casserole also freezes beautifully-wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake until hot and bubbly.

Frequently Asked Questions About White Chicken Enchilada Casserole (FAQ)

Q: Can I make this casserole ahead of time?

A: Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate. When ready to bake, let it come to room temperature while the oven preheats, then bake as directed.

Q: What can I use if I don’t have cream of chicken soup?

A: You can substitute cream of mushroom or cream of celery soup, or even make your own quick homemade white sauce if you prefer.

Q: Can I freeze the casserole before baking?

A: Yes! Assemble the casserole, wrap tightly, and freeze. When ready to enjoy, thaw overnight in the refrigerator and bake as usual, adding 10-15 extra minutes to the bake time if needed.

Ready to cozy up with incredible comfort food? This White Chicken Enchilada Casserole is truly a family favorite-easy, delicious, and sure to please even the pickiest eaters. Give it a try this week, and don't forget to leave a comment or rating to let me know how it turned out!

Why You'll Love This Recipe