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Close-up view of a cheesy Chicken Enchilada Casserole slice in a white dish garnished with fresh cilantro

White Chicken Chili Enchilada Casserole

A comforting and flavorful casserole that combines the creamy goodness of white chicken chili with the layered ease of enchiladas. This dish is packed with tender chicken, savory beans, mild green chiles, and a cheesy, creamy sauce, all baked to golden perfection.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the White Chicken Chili Filling
  • 1.5 lbs boneless, skinless chicken breasts cooked and shredded (about 3 cups)
  • 1 tbsp olive oil
  • 1 onion medium, diced
  • 2 cloves garlic minced
  • 1 4 oz can diced green chiles mild, undrained
  • 1 15 oz can cannellini beans rinsed and drained
  • 1 15 oz can great northern beans rinsed and drained
  • 1 tsp ground cumin
  • 1/2 tsp white chili powder
  • 1/4 tsp cayenne pepper optional, for a little heat
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/2 cup chicken broth
For the Creamy Enchilada Sauce
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups chicken broth
  • 1 cup milk whole or 2%
  • 1 4 oz can diced green chiles mild, undrained
  • 1/2 tsp ground cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1 cup Monterey Jack cheese shredded
For Assembly & Garnish
  • 12 corn tortillas 6-inch
  • 2 cups Monterey Jack cheese shredded
  • 1/2 cup fresh cilantro chopped, for garnish
  • 1/4 cup red onion finely diced, for garnish (optional)
  • Sour cream or plain Greek yogurt for serving (optional)
  • Hot sauce for serving (optional)

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Medium saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the White Chicken Chili Filling
  1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in the shredded chicken, diced green chiles (from the filling ingredients), cannellini beans, great northern beans, 1 tsp cumin, 1/2 tsp white chili powder, cayenne pepper (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 1/2 cup of chicken broth. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld. Remove from heat and set aside.
Make the Creamy Enchilada Sauce
  1. In a medium saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  2. Gradually whisk in the 3 cups of chicken broth until smooth. Then, slowly whisk in the 1 cup of milk. Bring the sauce to a gentle simmer, whisking frequently, until it thickens, about 5-7 minutes.
  3. Stir in the diced green chiles (from the sauce ingredients), 1/2 tsp cumin, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese until melted and smooth. Taste and adjust seasonings as needed.
Assemble the Casserole
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Spread about 1/2 cup of the creamy enchilada sauce evenly on the bottom of the prepared baking dish.
  3. Dip each corn tortilla briefly into the remaining sauce (or quickly warm in a dry skillet/microwave to make them pliable) to soften slightly.
  4. Lay 4 tortillas in a single layer over the sauce in the baking dish, overlapping slightly if necessary. Spread half of the white chicken chili filling over the tortillas.
  5. Pour about 1/3 of the remaining sauce over the filling, then sprinkle with 1 cup of shredded Monterey Jack cheese.
  6. Repeat the layers: 4 more tortillas, the remaining half of the chicken chili filling, another 1/3 of the sauce, and another 1 cup of shredded Monterey Jack cheese.
  7. Top with the last 4 tortillas, pour the remaining sauce over them, and sprinkle with the final 1 cup of shredded Monterey Jack cheese.
Bake the Casserole
  1. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and lightly golden brown.
Serve
  1. Let the casserole rest for 5-10 minutes before slicing and serving. Garnish with fresh cilantro and finely diced red onion, if desired. Serve with sour cream or hot sauce on the side.

Notes

Chicken Prep: To save time, use a rotisserie chicken, shredded.
Spice Level: Adjust the cayenne pepper or add a pinch of smoked paprika for more depth. For extra heat, add a finely diced jalapeño to the chili filling.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
Make Ahead: Assemble the casserole up to a day in advance, cover tightly, and refrigerate. Add 10-15 minutes to the covered baking time if baking from cold.