White Chicken Enchilada Casserole

A casserole dish with White Chicken Enchiladas casserole with green chiles.

3 from 1 vote

This easy layered green chile enchilada casserole with chicken is a family favorite and perfect for a fast weeknight meal! With heavy cream and green chiles, this recipe is super flavorful!

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Mexican

Servings: servings

Calories: 627kcal

Author: Sharon Garofalow

Ingredients

2 cups cooked chicken, chopped
1 4 oz. diced green chiles
1 7 oz. green chile salsa (Also sometimes called Salsa Verde)
1/2 tsp 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 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.

Notes

If you want to serve these as more traditional enchiladas, you can simply roll a bit of chicken mixture and a little bit of cheese into individual corn tortillas then cover with cream mixture and bake as above.

Don't want to cook your own chicken? You can use store-bought rotisserie chicken.

To store leftovers, place the cooled casserole into an air-tight container in the refrigerator. Should stay fresh for about 3 days.

Nutrition