This quick and easy White Chicken Enchilada Casserole recipe makes a great weeknight dinner idea.
Sometimes called Swiss Enchiladas, this layered casserole uses heavy cream and green chiles to make a decadent dish that your whole family will love.
If easy recipes are your favorite, add this to your recipe box!
Originally posted September 24, 2013. Updated to include more detailed information.
This was a recipe my mom used to make for us when we were growing up. It was always one of my favorite dinners but it was SO much work to roll the enchiladas.
So I came up with an easier way to make it. And now it’s a favorite for my kids too! I rotate the recipe with my mom-in-law’s Manwich Enchiladas Casserole.
Why This Recipe Works
You’re going to LOVE this layered Green Chile Chicken Enchilada Casserole. It’s SO yummy!
What makes these different from regular enchiladas is that they are made with a creamy white sauce (which totally reminds me of my fave Chicken Eden Isle!) is made with heavy cream instead of a traditional red enchilada sauce.
Turning it into a layered casserole saves tons of time but also keeps all the same delicious flavors together.
I hate to make two-step dishes but I’m totally fine with cooking extra protein while I’m making dinner the night before since I’m already in the kitchen.
The prep is quick, and it bakes up bubbly in the oven. It’s a go-to recipe on chilly nights.
It’s a great weeknight meal idea that is total comfort food. And leftovers are just as good the next day for lunch.
Looking for more dinner recipes? Check out delicious Picata-style Ravioli, easy Walking Tacos and Teriyaki Ground Turkey Stir-Fry.
Ingredient Notes
Scroll down to the end of the post for a printable recipe card with full measurements and more detailed instructions.
- Cooked chicken, boneless skinless breasts
- Salsa verde, also sometimes called Green Chile Salsa
- Diced green chiles
- Heavy cream
- Jack cheese
- Salt
- Corn tortillas
When I know I’m going to make this White Chicken Enchilada Casserole, I simply bake chicken the day before or earlier in the day.
If you want to, you can use cooked chicken from the store. You can usually find it near the refrigerator lunch meat section or pre-packaged dinner solutions area near the meat department.
You could also use canned chicken in a pinch, but I wouldn’t recommend it. I find the texture to be off-putting. But it would technically work.
The green chile salsa and diced green chiles add tons of flavor but hardly any heat which is great when you are cooking for your family.
How to Make Layered Green Chile Enchilada Casserole
If you haven’t purchased chopped, cooked chicken, you’ll need to cut your own chicken into cubes.
My favorite way to do that is with kitchen shears, but you can also chop it with a knife.
Shredded chicken would probably also work but I’ve only ever made this with nice big chunks of chicken.
To make this chicken enchilada casserole, add the cubed chicken, green chile salsa and diced green chiles to a large bowl. Give it a quick mix.
Grate the jack cheese. You can save time buying pre-grated cheese but finding grated jack cheese can be difficult.
You can always enlist your kids to help like I managed to do here.
You don’t have to be super precise with putting this casserole together.
Layer some corn tortillas in a baking dish, tearing them in half to make them fit better.
Top with about ⅓ of the chicken mixture and a layer of jack cheese.
It won’t seem like your layer is heavy on chicken but I typically make this into about 3 layers and your finished dish will have plenty of chicken in every bite.
Add another layer of tortillas, another ⅓ of the chicken mixture and more cheese.
Finish with one last layer of tortillas and the rest of the cheese.
In another bowl, mix heavy cream and salt. Do not skip the salt. It adds so much flavor.
Be sure to mix well to help the salt dissolve if you can. At the very least be sure to mix well right before evenly pouring it onto the casserole.
Sometimes when I pour in the cream I see a big clump of salt still in the bottom of the bowl.
Pour the salted cream over the top.
Bake at 350 degrees for about 25 minutes until the cheese on the top turns golden brown.
How delicious does this White Chicken Enchilada Casserole look?! It is creamy, super flavorful and filling thanks to the tortillas and chicken.
There is already some salt in the cream but add more salt to taste once it is on your plate. It really makes the flavors pop.
Make It Ahead
You can make this recipe ahead of time for those extra busy nights.
You’ll follow the steps to layer everything in the baking dish. But stop before adding the cream and salt.
Cover and keep in the fridge until ready for baking.
You can also mix the cream and salt together and keep in an air-tight container in the fridge. Be sure to mix when it comes time to bake.
Before baking, top the casserole with the cream sauce and bake as usual. You may need a little bit longer to get it heated through because it’s starting colder.
But everything is already cooked so you are basically just heating.
How to Serve
Serve your creamy White Chicken Enchilada Casserole with a simple side salad and you’ve got a tasty, quick meal.
This is also a fun recipe to serve at a girl’s night in. I served it at a Chicks and Salsa party along with a Churro Fruit Dip and a Mexican Mule.
Add this White Chicken Enchilada Casserole to your meal plan next week! I know you’ll love this decadent and delicious dish! And if there are any, be sure to claim the leftovers for lunch the next day!
Pin to save the Swiss enchiladas for later.
More Easy Dinner Ideas
- This is the recipe for our favorite Chicken Tacos! The shredded chicken is full of flavor and easy for each member of the family to make their own as they like them.
- A Teriyaki Turkey StirFry is a great one-pot meal to make with ground turkey and vegetables.
- Make Sheet Pan Nachos! My family loves to load up nachos and bake them until perfectly crispy.
White Chicken Enchilada Casserole
Ingredients
- 2 cups cooked chicken, chopped
- 1 4 oz. diced green chiles
- 1 7 oz. green chile salsa (Also sometimes called Salsa Verde)
- ½ teaspoon salt
- 2 cups heavy whipping cream
- 12 corn tortillas
- 2 cups jack cheese, shredded
Instructions
- Mix cooked chopped chicken, green chiles and green chile salsa together in a large bowl.
- In a second bowl mix salt and heavy whipping cream.
- In a 9 x 13 baking dish layer corn tortillas to cover the bottom of the dish.
- Layer ⅓ of the chicken and chile mixture and about ⅓ of the shredded jack cheese.
- Add another layer of tortillas, another ⅓ of the chicken mixture and more cheese.
- Add one last layer of tortillas, chicken mix and cheese.
- Finish with a layer of tortillas and the rest of the cheese.
- Pour cream mixture on top of the casserole, making sure to stir the cream and salt again right before pouring on.
- Bake in a 350 degree oven for approximately 20 – 25 minutes until the sauce is bubbly and portions of the cheese and tortillas are golden brown.
Kristin says
Holy heavy cream batman! That looks delicious. I love the Chinet bakeware. When I first heard about it last year, I immediately went out to find it and bought lots. I love it WAY more than than the foil. I used it when I shipped gifts to friends and when i brought food with me to holiday dinners. So much nicer than the foil stuff. My only wish is that it was available in more places.
Sharon Garofalow says
You will be so happy with these Kristin! And yes, the Chinet bake ware is my fave!
Marc says
Made exactly as recipe stated Not overly impressed. Flavor was minimal at best. Will try again but bump up the spice.
Sharon Garofalow says
I’m so sorry! What a bummer! I’ll make some notes to the recipe post. I always add more salt at the end which brings out the flavors. What flavors were you thinking of adding? Did you need more heat?
lyndsay // coco cake land says
heehee! you make me chuckle. creamy chicken awesomeness! do you think the weirdos that don’t like their food touching each other make exceptions for things like lasagnes and casseroles and such? what about CAKE with raspberries in it, or a trifle!?
this looks so yummy! my hubby is a vegetarian so i rarely get to make chicken stuff. but this made me drool at 815pm when i ate my dinner at 530pm with my one year old… haha!
xo
Sharon Garofalow says
Oh! I never thought about dessert crazies! I wonder! I do know that there are people that don’t like fruit in their dessert. They are crazy too.
Betsy says
Awesomness is how I would describe these too! Looks great!
Sharon Garofalow says
I thought it was the most appropriate descriptive term. ;)
Galit Breen says
Holy YUM, lady! I absolutely cannot wait to try this!
Tonya says
Oh yum, I will definitely be making this!
Carrie Harris says
I love the idea of the Chinet bakeware, when using disposable bakeware, I am not generally a fan of the foil versions. And the recipe…sounds amazing!!
Sharon Garofalow says
I was super impressed with it. It was very sturdy and I didn’t feel like I was cutting right through it. I will totally use them again!