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!
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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 favorites but 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!
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 made with heavy cream instead of a traditional red sauce.
How to make White Enchilada Casserole with Chicken
Scroll down to the end of the post for a printable recipe card with full measurements and more detailed instructions.
For this recipe sometimes known as Swiss Enchiladas, you need green chile salsa (or sometimes called salsa verde), diced green chiles, shredded jack cheese, corn tortillas, heavy whipping cream (no one said this was healthy…) salt and cooked chicken.
When I know I’m going to make these I simply bake chicken the day before.
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. That’s why this is a great weeknight meal idea!
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.
The cream and jack cheese add such a creaminess.
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 1/3 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 1/3 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.
Bake at 350 degrees for about 25 minutes until the cheese on the top turns golden brown.
How delicious does this 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 this 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 your casserole
Serve your creamy, green chile chicken enchilada casserole with a simple side salad and you’ve got a tasty, quick meal.
Add this 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!
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
- 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 1/3 of the chicken and chile mixture and about 1/3 of the shredded jack cheese.
- Add another layer of tortillas, another 1/3 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.
Pin to save this easy chicken casserole for later.