White Chicken Chili Enchilada Casserole
Creamy white chicken chili layered with corn tortillas and melted Monterey Jack, baked until bubbly. All the comfort of enchiladas and white chili in one easy family casserole.
Ingredients
- 4 cups Cooked chicken breast, shredded (about 1 1/2 lb)
- 2 (15 oz) cans Great Northern or cannellini beans, rinsed
- 1 cup Frozen corn
- 2 (4 oz) cans Diced green chiles
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1 tbsp Extra-virgin olive oil
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 1 cup Low-sodium chicken broth
- 3/4 cup Plain nonfat Greek yogurt
- 4 oz Light cream cheese, softened
- 12 (6-inch) Corn tortillas, halved
- 1 1/2 cups Shredded Monterey Jack
- 1 Avocado, diced
- 1 Jalapeño, sliced (optional)
- 1 handful Fresh cilantro and lime wedges
Directions
- Heat the oven to 375°F. Cook the onion in the oil for 5 minutes, then add the garlic, cumin and oregano for 1 minute.
- Stir in the broth, cream cheese and yogurt until smooth. Add the chicken, beans, corn and green chiles and season with salt and pepper.
- Spread a thin layer of the chili in a 9x13 dish. Layer one third of the tortillas, one third of the remaining chili and a third of the cheese. Repeat twice.
- Cover with foil and bake 20 minutes, then uncover and bake 10 to 15 minutes more until bubbly and golden.
- Rest 10 minutes. Serve topped with avocado, jalapeño, cilantro and a squeeze of lime.
Calorie breakdown
Chicken 139 · white beans 96 · cheese 83 · tortillas 78 · cream cheese 30 · avocado 30 · corn 16 · olive oil 15 · yogurt 13 · onion 6 · green chiles 4 · broth 2 · garlic + spices + jalapeño 3
💡 Lighter tip: Use a store-bought rotisserie chicken (skin removed) to have this in the oven in 15 minutes. Leftovers reheat well for lunch.
Helpful for this recipe
9x13 ceramic baking dishShop on Amazon →Meat shredder clawsShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →