This Easy Chicken Enchilada Casserole recipe is one of my favorite chicken recipes! Shredded chicken smothered in an utterly creamy sauce made with sour cream and one more delicious secret ingredient!
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Chicken Enchilada Casserole
Delicious layers of chicken enchiladas - quick and easy, without rolling.
You will be surprised how easy it is to make a layered chicken enchilada casserole with just a few ingredients and my homemade cream of chicken soup and sour cream.
Readers Feedback
Made this for dinner and everyone raved about it! Loved the heat of the pickled jalapenos in it...definitely going to make again!
- Heather, our reader
So good! even my picky eater went back for a second helping! Delis
- Delis, our reader
Ingredients
- Cooked shredded chicken - for a quick solution, start with rotisserie chicken, leftover chicken from last night's dinner, or slow cooker chicken with or without spices. If you have more time, use fresh chicken breasts or chicken thighs. Boil or bake these in the oven until cooked through. The chicken is ready when a kitchen thermometer inserted into the thickest part of the chicken registers 165 degrees Fahrenheit. Shred or dice cooked chicken into small pieces.
- Soft flour tortillas - both gluten-free (or non-gluten-free popular brands) or use corn tortillas. About 4 inches (10cm) in diameter. Get mini-size tortillas or cut the desired size yourself from a larger tortilla. Previously for larger tortillas, I've also cut these in half, smaller irregular parts or triangles.
- Sour cream sauce with cream of chicken soup - The sauce is made with this ''soup'', BUT it doesn't mean you can't mix things up. Add a few tablespoons of homemade enchilada sauce to the mix or use green enchilada sauce, green salsa instead (the last one goes very well with chicken).
- Cheddar cheese - use a Mexican cheese blend or combine 2-3 cheeses of your choice like Cheddar, Colby or Pepper Jack, Mozzarella, and Monterey Jack cheese for example.
- Salt and black pepper - depending on which condensed cream you'll be using, make sure to taste for seasonings during cooking. The store-bought cream of chicken soup is usually very salty, so just be careful.
- Jalapenos - traditionally a white chicken enchilada is made with fresh or pickled green chilies. The flavor is somewhat similar in both of these, so you can easily substitute jalapenos with chilis.
How To Make Chicken Enchilada Casserole
- Prep. Grease a 9x13 inch baking dish with butter. You can also use a large dutch oven skillet here.
- Make the creamy sour cream sauce. You'll need 1 cup of Cream Of Chicken Soup. In a large bowl add sour cream, chicken soup, jalapenos, milk, garlic, onion powder, salt and pepper, and paprika.
- Layers. Add a layer of 6 tortillas for the base. The sauce should be thick but still spread between the layers. Depending on the thickness of the cream of chicken soup you might need to add more milk. Stir with a fork or a whisk to combine.
- Assemble the Casserole. Spread the chicken filling on top of the tortillas (2 cups), add half of the creamy sauce, and top with half of the cheese blend. Repeat the layers (tortillas, chicken, sauce, cheese).
- Bake. Bake the enchilada casserole for 30-35 minutes at 350 degrees Fahrenheit (175 degrees Celcius) or until golden brown, cheese is melted, and bubbly.
- For a complete meal serve it with cilantro lime rice, nachos and jalapeno poppers. Or check out a more extensive list of sides below!
- Add Toppings. Add your favorite enchilada toppings - green onions, fresh cilantro, avocados, tomatoes and sprinkle a pinch of chipotle chili powder on top (optional but gives a little spicy kick and smoky flavor). And serve with side dishes!
Serve these chicken enchiladas with cilantro lime rice or nachos and this dish is guaranteed to become your family's favorite casserole dinner.
Enchilada Casserole Topping Ideas:
Like in the Vegetarian Enchilada recipe, you can use similar topping ideas that will work in most Mexican-inspired food and dinner ideas.
- Diced avocados
- Green onion, scallions, chives
- Drizzle with Sour cream or plain greek yogurt over the top (also coconut yogurt will taste delish!)
- Hot sauce such as Homemade Buffalo Sauce, if you feeling extra spicy!
- Jalapenos (fresh or marinated/pickled)
- Diced tomatoes
Tips
- My shredded chicken tip - I like to buy rotisserie chicken on sale and shred it! Here's an easy guide to make shredded chicken yourself. Freeze the chicken for a few hours, then transfer to airtight bags. It stays good in the freezer for up to three months, perfect for various recipes!
- Make this casserole dairy-free - use your favorite vegan cheese, plant-based sour cream, or yogurt instead. For the cream of chicken soup, substitute the butter with vegan or coconut butter and use plant-based milk instead. You could even omit the cheese entirely in this recipe as the white sauce is what makes this casserole so flavorful and creamy.
- The tortillas will be softened after baking but still keep most of their shape. The longer casserole sits the softer the tortillas will become.
- This recipe can be doubled easily to feed a large crowd.
- For the cheese to melt better, grate it yourself rather than buying already pre-shredded cheese.
- You don't necessarily have to use this sauce, but it gives the best result in terms of creaminess and lets you control the amount of sodium that you can't when using a store-bought sauce. My favorite homemade Enchilada sauce or green enchilada sauce are also great substitutions for this casserole.
Chicken Enchilada Casserole Variations
There are still plenty of variations when it comes to making a Mexican chicken casserole:
- When combining the sauce, I like to add ½ cup of sweet canned, frozen or fresh boiled/grilled corn, black beans, diced yellow or even green bell peppers, ½ cup of finely sliced (diced) mushrooms.
- Cook onion - Add ½ of sweet or white onion (or 2 teaspoon onion powder), diced. If you have more prep time, cook it separately until translucent and transfer it to the sauce mix. Otherwise, just follow the recipe instructions.
- Chicken - substitute with slow cooker pulled beef or cooked ground beef of the same amount (4 cups). Have you tried my Beef Enchilada Casserole yet?
- Canned Jalapenos or mild green chiles - substitute with 4 ounce can of Green chilis. You can change the spice levels easily according to your family's needs. The flavor of this cheesy chicken enchilada casserole is mildly spicy so that the whole family can enjoy this great recipe. You can change the spice levels easily according to your family's needs. Although for very picky eaters I'd leave the peppers out completely.
- Spices. If you want to make it spicy try adding cayenne pepper, chili flakes to taste (mix it with the sauce). My favorite spices to add smoky flavor are also ground cumin, ground chipotle, chili powder.
- Traditional enchilada recipes require reheating the flour tortillas for easier rolling and stretchy texture. This is not needed here as we are going to cover them with layers and layers of chicken mixture and Cream of Chicken Soup sauce. I highly recommend making a double batch of sauce and making a chicken noodle soup, chicken pasta, for dinner the next day.
- Make it vegetarian - substitute chicken with canned beans (I like to use at least 2 different beans here such as red kidney beans, pinto beans or black beans), cooked lentils or even lightly sauteed mushrooms.
- If you find the flavor too creamy or want to try something new next time, add some spices! Old El Paso has great pre-mixes available and adding a couple of spoonfuls of taco seasoning, fajita chicken mix will give this white chicken enchilada a new spin!
Storing, Freezing and Make Ahead Instructions
- To Store. Keep refrigerated, covered and for best results, consume the casserole right away within 24 hours. The longer it sits the softer tortillas get. It will be fine to consume within 2 days or so however the texture will be very different from what it suppose to be when eaten right away after baking.
- To Make Ahead. You could use rotisserie chicken, leftover grilled or cooked chicken from last night's dinner, and store for 2-3 days in an airtight container to make this casserole later. Cream of chicken soup can be made in advance or like the chicken, bought from the store. I don't recommend assembling the casserole ahead as the texture of the tortillas will become very soft once mixed in the creamy sauce.
- To Freeze. This casserole can be frozen for up to 2-3 months, however, I don't recommend freezing these if possible. The reason is simple, the texture of corn tortillas (or whatever tortillas you are using) will not be the same as these will become soggy once in the casserole. The longer these tortillas stay mixed in the sauce, the more soft and mushy they become.
Corn or Flour Tortillas?
Corn tortillas are essential for authentic enchiladas. The flavors truly come alive when corn tortillas are dipped in enchilada sauce, and they hold their shape so much better than flour tortillas.
However, choose whatever you and your family is used to as this recipe will work with both. For gluten-free, make sure whatever tortillas you are using have a specific GF label on them. Not all corn tortillas are made of 100% corn flour.
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Recipe Card
Easy Chicken Enchilada Casserole (With White Sauce)
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INGREDIENTS
- 12 pcs tortillas, gluten free or corn
- 4 cups chicken, shredded* (about 2 large chicken breasts)
- 2 tablespoon pickled jalapeno
- 1 teaspoon onion powder, or about half of a medium onion, diced
- 1 teaspoon garlic powder
- 1 cup Cream Of Chicken Soup, see notes
- 1 cup Mozzarella, grated
- 1 cup strong Cheddar cheese*, grated
- ½ cup sour cream or yogurt
- 1 teaspoon paprika powder, regular or smoked!
- Salt and black pepper to taste
- Garnish: diced tomato, or pico de gallo, diced avocado, parsley or cilantro leaves, chopped.
- 3 tablespoon or more milk (optional, depending on how thick is the condensed soup you are using)
INSTRUCTIONS
- Grease a 9x13 inch baking dish with butter. Lay 6 tortillas for the base.12 pcs tortillas
- In a larger mixing bowl add sour cream, cream of chicken soup, jalapenos, milk, garlic, onion powder, salt and pepper, and paprika. Stir with a fork or a whisk to combine. The sauce should be thick but still spreadable between the layers. Depending on the thickness of the cream of chicken soup you might need to add more milk.2 tablespoon pickled jalapeno, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 cup Cream Of Chicken Soup, ½ cup sour cream or yogurt, Salt and black pepper to taste, 3 tablespoon or more milk (optional, depending on how thick is the condensed soup you are using), 1 teaspoon paprika powder
- Spread a chicken layer on top of the tortillas (2 cups), add half of the sauce, and top with half of the cheese blend.1 cup Mozzarella, 1 cup strong Cheddar cheese*, 4 cups chicken
- Repeat the layers (tortilla, chicken, sauce, cheese).
- Bake for 30-35 minutes at 350 degrees Fahrenheit (175 Celcius) or until cheese is melted and bubbly.
- Serve with plenty of toppings!Garnish: diced tomato
NOTES
- Chicken - rotisserie or slow cooker chicken with some spices will work too here.
- Tortillas - about 10cm diameter. Get mini-size tortillas or cut the desired size yourself out of larger tortillas.
- For a healthier sauce use my Cream Of Chicken Soup or use traditional Red Enchilada Sauce.
- Cheese - use a Mexican cheese blend or combine 2-3 cheeses of your choice like Cheddar, Mozzarella, Monterey Jack for example. Grate the cheese yourself so it melt beautifully.
- Salt and pepper - depending on which condensed cream you are using you may want to be careful with the amount of extra salt and pepper you’ll be adding. Just add to taste when mixing the sauce.
- Additions & Variations: When mixing the sauce, I like to add ½ cup of sweet canned or ½ cup of fresh corn or diced yellow or even green bell pepper; or ½ cup of finely sliced (diced) mushrooms; or ½ of a whole sweet or white onion (or 2 teaspoon onion powder), diced (cooked prior, but totally optional as you can add it raw to the mix too and it will bake wonderfully!);
- Creamy Sauce - the sauce should be thick but not too thick, you may want to thin it with some milk.
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Common Recipe Questions
For enchiladas and enchilada casserole it is best to use a wide and large baking dish, at least 9 x 13 inches. I like to use a dish with deep edges so I can cover my enchiladas with plenty of creamy sauce.
Theoretically speaking, you can definitely freeze enchilada casserole. But creamy chicken enchilada casserole is not your best candidate here. Sour cream and any creamy sauces have a tendency to separate after thawing and simply don’t have the flavor and texture that they used to have once cooked for the first time. Also the tortillas become very soft and soggy. Enchilada casseroles made with red enchilada sauces happen to freeze much better.
You are in luck! This enchilada casserole is made with a delicious creamy base that is completely gluten-free. I used my Gluten-Free Cream Of Chicken Soup and sour cream for the sauce, corn or gluten-free tortillas, and other ingredients that are already naturally gluten-free. When in doubt, always look for the appropriate gluten-free labeling on the package of any product you are buying.
For this particular chicken enchilada casserole, we don’t necessarily need to cover the dish with aluminum foil. The casserole will cook rather quickly because we are already using pre-cooked chicken. The only thing that will need to cook through are the tortillas, they will soak up the creamy sauce nicely and become soft. The cheese will melt better and become golden brown if not covered.
My 15 minute recipe for red Enchilada sauce is a great start, it's quick and easy and can be stored in the refrigerator for days.
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Toni
This is my kind of comfort food! Creamy and delicious!! Thanks for sharing the recipe!
Julia | The Yummy Bowl
Thank you so much!
Ieva
Brilliant recipe! Made it last night (also used your Enchilada sauce recipe) and we absolutely loved it! Thanks - will definitely make it again soon 🙂
Julia | The Yummy Bowl
Oh sounds delicious, thank you!
Ned
This is awesome! I love casseroles and this is no exception! Thank you!
Julia | The Yummy Bowl
Thank you so much!
Beth
Now I know what to do with that cream of chicken soup in the cupboard! Looks like such a tasty recipe.
Julia | The Yummy Bowl
Thank you so much!
Sandra
This meal was both satisfying and delcious! It was easy to make and the sauce was so creamy. The whole family loved it. Thanks for this great recipe!
Julia | The Yummy Bowl
Thank you so much Sandra!
Bethany
Delicious!
Julia | The Yummy Bowl
Thank you so much Bethany!
Ryan
I never thought of making enchiladas with cream of chicken soup. So far the best creamy sauce I've tried with enchiladas.
Julia | The Yummy Bowl
Thank you so much Ryan, I am glad you liked it
Barb Butler
This was great and definitely a keeper! It was easy, simple, and comforting. I wanted to make something for “Cinco de Mayo” and was very happy with this, but I did have to make a small substitution; I don’t like jalapeño peppers, but without them it was a bit blah so I added some taco seasoning - just enough for flavor, but not enough to make it “taco flavored”.
Julia
wow this sounds very good too, I love taco seasoning! And perfect for Cinco de Mayo indeed. Thank you for making this recipe and leaving a comment!
Dee Sprouse
I'm very confused about the recipe. It doesn't include the Enchilada sauce anywhere in the ingredients, Or the milk anywhere in the Directions.
Julia | The Yummy Bowl
hi Dee! This recipe uses Cream of Chicken soup (homemade) and link is in the recipe card. No Enchilada sauce. Milk is added in the instructions as optional. The idea of the cream of chicken soup sauce is to be spreadable and not very thick, hence why milk is added as an option to thin it out. I am adding this in the directions. Thank yo uso much for pointing this out!
Amy Benedum
Hi! This recipe looks amazing, but I don’t see where you cut up the tortillas. Do they just soften after baking so you can “scoop” them out, or do you “cut” it like a lasagna? TIA and thanks for sharing this recipe.
Julia
hi Amy, yes it's you pretty much cut it like a lasagna, the tortillas soften as they bake in the sauce and the oven. Hope it helps!
Vicky
Looking forward to making this for my family. The recipe didn’t have the yellow bell pepper the first time I read it so I’m not going to use it. When making the roux, it’s important to cook the flour for more than a minute or 90 seconds. Cooking the flour is important to remove the raw flour taste. I like the idea of homemade condensed chicken soup. I will use this in the future for other recipes. Also, when writing how long a recipe takes, unlike a game score, you start with the shorter time, like a possible continuum, i.e., 25 - 30 minutes.
Julia
Thank you Vicky for the feedback.
I have never had any raw taste of flour in any of the recipes but great to know this tip. For the bell pepper it is optional, add it to the sauce.
HEATHER PERINE
Made this for dinner and everyone raved about it! Loved the heat of the pickled jalapenos in it...definitely going to make again!
Julia
pickled jalapenos is something huh! So glad you liked it! thank you Heather
Beth
Yum! This looks amazing and very tasty! My family is going to love this!
Julia
Thank you so much Beth, so happy you like it!
Andrea
This is a fantastic looking and sounding mexican dish. My family is going to gobble this up!
Julia
Thank you so much Andrea!
Theresa
I have a question. Will tortillas come out moist and soggy?
Julia | The Yummy Bowl
Hi Theresa, they are definitely more softened and moist than the traditional (rolled with filling and sauce) ones. If you're not gluten-sensitive then widely available wheat tortillas will hold their shape better than gluten-free or corn ones.
Shalini
This looks absolutely delicious! So creamy and yum and it is just perfect for me! Is there a substitute for condensed cream of soup? I'm not sure if is it is available as such in my local Indian market. Let me check it out though.
Julia
I'd suggest to make it at home, here's the recipe (it's a 5 minute recipe )) Thank you Shalini!
Ashley
Looks amazing! Can it be substituted for non dairy items?
Julia | The Yummy Bowl
Hi Ashley! I haven't tried! But I have done it with all things lactose-free but not completely dairy-free. Instead of milk and yogurt, any plant-based substitutions should work. Regarding the cheese, if you can get a good quality vegan shredded cheese, it may have a close similarity but the texture will be different, not so ''melty''. What is important in this recipe is the creamy sauce. And i'ts non-dairy version is very doable!
Chenée
Delicious! Love how easy it is to make it with rotisserie chicken!
Julia
I'm all up for easy and quick meals :)) Thank you!
Sandra
Love the garnish!
I made this yesterday and wow so creamy and tender, my husband loved it so much that I think I'll be making this again very soon haha. I added some pico de gallo and red onion on top too! Do you think slow cooker bbq chicken will work here too?
Julia
Thank you Sandra, glad you made and liked the recipe. Bbq chicken? Wow sounds delish! But i haven’t tried it here as it is more white and creamy sauce based but bbq may give it a little tasty twist! If you make it, please let me know how it turned out?