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](https://momsdinner.net/wp-content/uploads/2020/05/White-Chicken-Enchilada-Casserole-683x1024.jpg)
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](https://momsdinner.net/wp-content/uploads/2020/05/How-to-Make-White-Chicken-Enchilada-Casserole-1024x683.jpg)
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](https://momsdinner.net/wp-content/uploads/2020/05/How-to-Make-White-Chicken-Enchilada-Casserole-2-1024x683.jpg)
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](https://momsdinner.net/wp-content/uploads/2020/05/How-to-Make-White-Chicken-Enchilada-Casserole-3-1024x683.jpg)
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](https://momsdinner.net/wp-content/uploads/2020/05/White-Chicken-Enchilada-Casserole-2-683x1024.jpg)
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:
White Chicken Enchilada Casserole Recipe
![White Chicken Enchilada casserole recipe made in a skillet topped with cilantro](https://momsdinner.net/wp-content/uploads/2020/05/White-Chicken-Enchilada-Casserole-Recipe-300x300.jpg)
White Chicken Enchilada Casserole
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
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.
Ann
Delicious. Easy. The whole family loved this dish. I am going to try the skillet enchiladas with red sauce next.