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    You are here: Home / Recipes / Mexican

    White Chicken Enchilada Casserole

    Published: May 3, 2020 · Modified: May 13, 2020 by Susie Weinrich · This post may contain affiliate links. Leave a Comment

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    Creamy white chicken enchilada casserole, made in a skillet on the stove top, makes an excellent dinner!! This is such an easy white enchilada recipe that doesn’t require any layering and cooks in a flash. It is full of a light cream sauce, green chilies, tender shredded chicken, corn tortillas, and is all topped off with pepper jack cheese.

    White Chicken Enchilada Casserole in a skillet topped with cilantro

    If you love enchiladas, check out these recipes for My Favorite Chicken Enchiladas , Veggie Enchiladas, Beef Enchilada Casserole, and Enchilada Skillet.

    How to Make White Chicken Enchilada Casserole

    For this chicken enchilada casserole you will want to start with a skillet that has high sides and a lid. Set it over medium low heat and melt 3 tablespoon butter. Add in 1 cup diced onions, 3 chopped garlic cloves, and 1 chopped jalapenos and saute until softened, about 5 minutes. I like to take the seeds and ribs out of my jalapenos to decrease the heat.

    Stir in 1 teaspoon cumin powder, 1 teaspoon salt, ½ teaspoon onion powder, and ½ teaspoon chili powder. Add 2 tablespoon flour and stir around the pan for about 1 minute.

    Pour in 1 ¼ cup chicken broth and 1 ½ cup milk (I recommend using whole or 2% milk). Give it a stir/whisk. Add in the can of chopped green chilies. Simmer lightly over medium heat for about 5 minutes.

    skillet with a white creamy sauce and chicken

    Turn the heat to low and whisk in the 5.3 oz container of plain greek yogurt. Stir in 2 cups of cooked chopped chicken. Nestle in the cut corn tortillas so they are all touching or IN the liquid.

    Skillet filled with light creamy sauce, chicken, and corn tortillas

    Pop the lid on a cook over low for 5 minutes. Top with the 1 cup shredded pepper jack cheese, pop the lid back on and cook for another 5 minutes.

    white chicken enchiladas in a skillet

    Let set off the heat for 5 minutes and then serve!

    Serving

    Top your enchilada casserole with cilantro, a squeeze of lime and fresh avocado or guacamole.

    A skillet of white chicken enchilada casserole being served with a spoon

    This should serve about 5 people without sides. If you have extra sides, like 15 minute refried beans and chips with salsa, then it will serve about 6 people.

    Shredded Cooked Chicken

    When a recipe calls for cooked chicken I love to pick up a rotisserie chicken at Costco. But if I don’t have a trip planned here are two great recipes to make your chicken in the Instant Pot:

    • Instant Pot Rotisserie Chicken
    • Instant Pot All Purpose Chicken

    White Chicken Enchilada Casserole Recipe

    White Chicken Enchilada casserole recipe made in a skillet topped with cilantro

    White Chicken Enchilada Casserole

    Creamy and delicious recipe for White Chicken Enchilada Casserole. It is made completely on the stove top, no need to turn the oven on. This is a great recipe for rotisserie chicken!
    5 from 1 vote
    Print Pin Rate SaveSaved to Grow
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Cooling: 5 minutes
    Total Time: 35 minutes
    Servings: 5 people
    Author: Susie Weinrich

    Ingredients

    • 3 tablespoon butter
    • 1 cup onions, diced yellow or white
    • 3 garlic cloves, chopped
    • 1 jalapeno, chopped seeds and ribs removed for less heat
    • 2 tablespoon all purpose flour
    • 1 teaspoon salt
    • 1 teaspoon cumin
    • ½ teaspoon onion powder
    • ½ teaspoon chili powder
    • 1 cup chicken broth
    • 1 ½ cups milk (2% or whole)
    • 4 oz can chopped green chilies lightly drained
    • 5.3 oz container plain greek yogurt can use sour cream instead
    • 2 cups cooked, shredded chicken
    • 8-10 corn tortillas, cut into quarters
    • 1 cup shredded pepper jack cheese can use cheddar, Mexican blend, or monterey jack

    Serving

    • Optional toppings for serving: cilantro, squeeze of lime, fresh avocado, and/or guacamole
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Over medium low heat in a high sided pan (that has a lid) saute the 1 cup chopped onions, 3 chopped garlic cloves, 1 chopped jalapeno in the 3 tablespoon butter until the onions are softened.
    • Stir in the 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon onion powder and ½ teaspoon chili powder.
    • Stir in 2 tablespoon all purpose flour and cook for about 1 minute.
    • Whisk in the 1 cup broth and 1 ½ cup milk (2% or whole recommended). Add the green chilies, let simmer over medium heat for about 5 minutes
    • Lower the heat to low and whisk in the 5.3 oz container of greek yogurt. Stir in the 2 cups cooked chicken and nestle in 8-10 corn tortillas.
    • Pop the lid on and cook over low heat for 5 minutes .
    • Top with shredded cheese, put the lid back on and cook another 5 minutes.
    • Let cool for 5 minutes and then serve!
      Top with cilantro, squeeze of lime, and fresh avocado or guacamole.

    Notes:

    Cooked Chicken: You can use rotisserie chicken, baked chicken, poached chicken, grilled chicken, or use one of these recipes to make chicken in your Instant Pot:
    • Instant Pot Rotisserie Chicken
    • Instant Pot All Purpose Chicken
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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