White Chicken Chili Enchilada Casserole
This White Chicken Chili Enchilada Casserole combines pre-cooked salsa verde chicken, white beans, and a creamy white queso sauce for a cheesy, minimal-prep dinner baked in one dish.
This White Chicken Chili Enchilada Casserole combines pre-cooked salsa verde chicken, white beans, and a creamy white queso sauce for a cheesy, minimal-prep dinner baked in one dish.
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Preheat the oven to 375°F (190°C).
In a bowl or the container the chicken came in, combine the pulled chicken with salsa verde and the drained white beans.
Season the chicken and bean mixture with chili powder and salt, and stir to combine.
Divide the chicken mixture evenly among the tortillas, spooning it down the center of each one.
Roll the filled tortillas up and place them seam-side down in a lightly greased casserole dish.
In a separate mixing bowl, stir together the white queso dip and creme fraiche until well combined.
Pour and spread the queso mixture evenly over the top of the rolled tortillas in the casserole dish.
Top with the shredded pepper jack cheese.
Bake for 25 to 30 minutes, or until the casserole is hot, lightly browned, and bubbly.
Garnish with fresh cilantro, if desired, and serve hot.
Refrigerate leftovers in an airtight container up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
9x13-inch casserole dish
Yes. Assemble the casserole through step 8, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the baking time if baking from cold.
Use sour cream (1:1) or Greek yogurt for a tangier result. Both work equally well in the queso mixture.
Yes, flour tortillas work well and are easier to roll. They may brown slightly faster, so check at 23 minutes.
The casserole is done when it's hot throughout, the cheese is lightly browned, and the sauce is bubbly around the edges, typically 25–30 minutes at 375°F.
Yes. Assemble and freeze unbaked (up to 1 month). Thaw overnight in the refrigerator, then bake for 30–35 minutes at 375°F.
