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–+ servings

Hearty White Chicken Chili Enchilada Casserole

Enjoy the comforting flavors of enchiladas and white chicken chili in this easy-to-make casserole, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10
Course: Chicken, Main Course
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

  • Nonstick cooking spray
  • 3 cups Cooked, shredded chicken breast (about 12 ounces)
  • 1 can Cannellini beans (15 ounces), rinsed and drained Great Northern or navy beans work well too
  • 1 bag Frozen Southwestern corn and pepper blend (9.5 ounces), thawed
  • 1 can Green chile enchilada sauce (15 ounces)
  • 1 container Sour cream (8 ounces) or plain Greek yogurt for a lighter option
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 12 Small (6-inch) corn or flour tortillas, halved
  • 8 ounces Monterey Jack cheese with jalapeños, shredded (about 2 cups)
  • Fresh cilantro, chopped for garnish
  • Slices of California Hass avocado for garnish

Method
 

  1. Preheat your oven to 375°F. Prepare a 9x13-inch baking dish by lightly coating it with nonstick cooking spray.
  2. In a large mixing bowl, combine the shredded chicken, rinsed beans, and the thawed corn and pepper blend. Stir gently to ensure all ingredients are evenly distributed.
  3. In a separate medium bowl, whisk together the green chile enchilada sauce, sour cream, kosher salt, and black pepper until the mixture is smooth and well combined.
  4. Arrange 6 of the tortilla halves in a single layer across the bottom of the prepared baking dish, overlapping slightly to cover most of the surface. Spread approximately 2/3 cup of the enchilada sauce mixture evenly over the tortillas.
  5. Evenly distribute about 2 cups of the chicken and bean mixture over the sauced tortillas. Sprinkle with about 1/2 cup of the shredded Monterey Jack cheese with jalapeños. Repeat this layering sequence two more times, creating three full layers.
  6. Place the remaining 6 tortilla halves on top of the final layered mixture. Pour the remaining enchilada sauce mixture over these tortillas, then sprinkle with the remaining 1/2 cup of shredded cheese.
  7. Bake the casserole in the preheated oven for 25 to 28 minutes, or until the dish is heated through, bubbling around the edges, and the cheese on top is beautifully melted and lightly golden.
  8. Allow the casserole to rest for 5 minutes after removing it from the oven before slicing and serving. Garnish each portion with fresh chopped cilantro and slices of ripe California Hass avocado.

Nutrition

Calories: 300kcalCarbohydrates: 24gProtein: 19gFat: 14gSaturated Fat: 7gCholesterol: 40mgSodium: 560mgFiber: 4gSugar: 3g

Notes

For quick preparation, a store-bought rotisserie chicken works wonderfully.
If cannellini beans are unavailable, Great Northern or navy beans make an excellent substitute.
Feel free to use regular Monterey Jack cheese or a Mexican blend if pepper jack isn't preferred.
This casserole can be assembled up to a day ahead; cover and refrigerate. Add 5-10 minutes to the baking time if baking from cold.
Leftovers freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
Serve this hearty casserole with a side of warm cornbread or a crisp green salad for a complete meal.
To add more heat, stir a pinch of cayenne pepper into the sauce mixture or choose a spicier brand of green chile enchilada sauce.

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