White Chicken Enchilada Casserole Recipe

White Chicken Enchilada Casserole Recipe

How To Make White Chicken Enchilada Casserole

Whip up a hearty serving of enchilada casserole for dinner tonight! It’s loaded with filling beans, chicken, and a filling sauce for a fuller meal.

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes

Serves:

Ingredients

  • 3tbspbutter
  • 3tbspall-purpose flour
  • 2cupschicken stock
  • 4ozOld El Paso chopped green chiles
  • ½tspground cumin
  • 1cupGreek yogurt,plain or sour cream
  • 24Old El Paso soft flour tortillas,halved
  • 2cupschicken,cooked, shredded
  • 14ozWhite Northern beans,rinsed and drained
  • 3cupsPepper Jack cheese,shredded
  • 1avocado,peeled, pitted and diced
  • ¼cupfresh cilantro leaves,chopped

Instructions

  1. Preheat the oven to 375 degrees F.

  2. Grease a 9 x 13-inch baking pan with cooking spray, then set aside.

  3. Heat the butter in a large sauté pan over medium-high heat.

  4. Add the flour, then whisk to combine.

  5. Cook for 1 minute until lightly browned, stirring frequently.

  6. Add half of the chicken stock, then whisk until combined.

  7. Add the remaining chicken stock, green chilis, and cumin, then whisk until combined.

  8. Let the mixture continue heating for 2 to 3 minutes until it reaches a simmer and thickens slightly.

  9. Stir in the Greek yogurt, then whisk until combined. Remove from heat, then set aside.

To Assemble:

  1. Place 8 tortilla halves in the prepared baking pan to cover the bottom of the pan.

  2. Spread about ⅓ of the cream sauce evenly on top of the tortillas.

  3. Sprinkle half of the chicken on evenly on top of the sauce, followed by half of the beans, and 1 cup of shredded cheese.

  4. Repeat with a second layer of tortillas, cream sauce, chicken, beans and cheese.

  5. Add a final layer of just tortillas, cream sauce and cheese.

  6. Cover the casserole with aluminum foil.

  7. Bake for 20 minutes.

  8. Remove the aluminum foil, then bake for an additional 15 minutes, uncovered, until the cheese is melted and begins to brown around the edges and the casserole is cooked through.

  9. Remove the pan, then sprinkle the casserole with avocado and fresh cilantro.

  10. Serve warm, and enjoy!

Nutrition

  • Calories: 860.10kcal
  • Fat: 42.23g
  • Saturated Fat: 17.43g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 16.06g
  • Polyunsaturated Fat: 5.57g
  • Carbohydrates: 85.33g
  • Fiber: 6.87g
  • Sugar: 8.82g
  • Protein: 36.62g
  • Cholesterol: 88.34mg
  • Sodium: 1521.66mg
  • Calcium: 665.73mg
  • Potassium: 648.85mg
  • Iron: 6.73mg
  • Vitamin A: 178.64µg
  • Vitamin C: 43.76mg
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