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 kid too! You’re going to LOVE this White Chicken Enchiladas with Green Chilis Casserole!
OMG! This recipe for White Chicken Enchiladas with green chilies is SO yummy! These are also sometimes called Swiss Enchiladas but I wasn’t sure if any of you have ever heard of that before. So we’ll go with a name that tells you more about what they are like. I should have just called them Creamy Chicken Awseomeness. These started off as enchiladas. But I am too lazy to roll them individually so I made it in to a casserole. This is one of my favorite recipes growing up and is now one of my husband’s favorite meals. It may not look pretty but it is super tasty. Except for those weirdos that don’t like their food touching each other. They are really going to miss out.
For this recipe you need green chili salsa (or called salsa verde), diced green chilies, 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! 
Combine the chicken, green chili salsa and diced green chilies in a bowl.
When I saw these disposable baking pans from Chinet when I was planning my Chicks and Salsa party I knew that I was going to make these White Chicken Enchiladas. These pans are oven safe, micro safe, fridge safe, and I can throw it away when I’m done with it. How perfect is that?
Gather all your ingredients together so you can assemble the casserole quickly. Feel free to buy a block of cheese and grate it yourself but pre-grated cheese is a total time saver for me.
You don’t have to be super precise with putting this casserole together. Layer some tortillas on the bottom, tearing them in half to make them fit better. Top with some of the chicken mixture and jack cheese.
Add another layer of tortillas and chicken mixture.
Finish the layers with a last layer of tortilla and the rest of the cheese.In another bowl, mix the heavy cream and salt. Do not skip the salt. It helps cut the creaminess perfectly. 
If you are making this recipe ahead, this is where you will stop for now. Cover the casserole and the milk (in separate containers) and put in the fridge.
When you are ready to make the casserole, simply pour the milk and salt mixture over the top before popping it in to the oven.
How delicious does that 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. I don’t usually add salt to food once it is served, but the flavors all really pop with it.
Serve your White Chicken Enchiladas with a side salad and you’ve got a tasty, quick meal. I usually eat about twice this size for a serving because I am a glutton like that. The leftovers are great too! See the rest of my menu from the Chicks and Salsa party here.
White Chicken Enchiladas
These easy White Chicken Enchiladas are a family favorite and perfect for a fast weeknight meal!
Ingredients
- 2 cups chopped, cooked chicken
- 1 4 oz. can chopped green chilies
- 1 7 oz. can green chili salsa
- 1/2 tsp salt
- 2 cups heavy whipping cream
- 12 corn tortillas
- 2 cups jack cheese
Instructions
- Mix chicken, chilies and green chili salsa together in a bowl.
- Mix salt and whipping cream in another bowl.
- In a 9 x 13 baking dish layer tortillas, chicken mixture and a little cheese.
- Add another layer of tortillas and chicken mixture.
- Finish with a layer of tortillas and the rest of the cheese.
- Pour milk mixture on top of casserole.
- 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.
Nutrition Information
Yield
6Serving Size
6 ServingsAmount Per Serving Calories 687Total Fat 52gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 18gCholesterol 179mgSodium 715mgCarbohydrates 29gFiber 4gSugar 5gProtein 28g
Nutrition information isn't always accurate.
Have you ever made White Chicken Enchiladas before?! I’m adding them back to my menu plan for this week!
*This post was not sponsored by Chinet but I was given the Bakeware to use.
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.
You will be so happy with these Kristin! And yes, the Chinet bake ware is my fave!
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
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.
Awesomness is how I would describe these too! Looks great!
I thought it was the most appropriate descriptive term. ;)
Holy YUM, lady! I absolutely cannot wait to try this!
Oh yum, I will definitely be making this!
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!!
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!