This white chicken chili enchilada casserole brings together the bold, comforting flavors of enchiladas in a simple, layered dish that’s perfect for busy weeknights.
With tender shredded chicken, creamy sauce, and just the right amount of spice, it delivers everything you love about classic enchiladas—without the hassle of rolling tortillas.
Each bite is packed with hearty beans, sweet corn, and melty Pepper Jack cheese, all baked into a rich and satisfying casserole.
It’s an easy crowd-pleaser that comes together quickly and is ideal for feeding a family or serving at gatherings.
Top it off with fresh cilantro and avocado for a bright finish.
Prep Time: 15 mins
Cook Time: 25 mins
Stand Time: 5 mins
Total Time: 45 mins
Servings: 10
Ingredients
- Cooking spray
- 3 cups shredded cooked chicken
- 1 (15-ounce) can white beans, rinsed and drained
- 1 (9.5-ounce) bag frozen Southwestern-style corn and peppers, thawed
- 1 (15-ounce) container green chile enchilada sauce
- 1 (8-ounce) carton sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 12 (6-inch) corn or flour tortillas, cut in half
- 8 ounces Pepper Jack cheese, shredded
- Chopped fresh cilantro, for garnish
- Avocado slices, for garnish
Directions
- Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine shredded chicken, white beans, and the thawed corn and pepper mixture. Mix until evenly combined.
- In a separate bowl, whisk together the green chile enchilada sauce, sour cream, salt, and black pepper until smooth.
- Arrange 6 tortilla halves in the bottom of the prepared baking dish, covering most of the surface.
- Spread about 1/4 of the sauce mixture over the tortillas (approximately 2/3 cup).
- Add 1/3 of the chicken mixture on top, followed by about 1/2 cup of shredded Pepper Jack cheese.
- Repeat the layering process two more times: tortillas, sauce, chicken mixture, and cheese.
- Top with the remaining tortilla halves, spread the remaining sauce evenly over the top, and finish with the remaining cheese.
- Bake for 25 to 28 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish with fresh cilantro and avocado slices before serving.
Chefs Notes
- Rotisserie chicken works perfectly and saves time.
- For a milder version, substitute Monterey Jack cheese for Pepper Jack.
- You can add extra vegetables like diced zucchini or bell peppers for more texture.
- This casserole reheats well, making it great for leftovers or meal prep.