White Chicken Enchilada Casserole

Many of us are avoiding groceries stores, which is a difficult thing to do when it is a big part of our routine! We both usually go to the grocery store 3 times a week, and are relying on the freezer or delivery services to really cut back on grocery runs to do our part during the COVID-19 madness. To all grocery store workers… THANK YOU. It is a sacrifice every day going into work and putting your health on the line in order to keep our kitchens stocked with food, and we cannot put into words how appreciative we are of that fact. For any front-line and essential workers that are not working from home: thank you, to all of you. You are making a huge sacrifice day in and day out, and it is recognized, seen, and appreciated beyond measure. On that note, this White Chicken Enchilada Casserole is extremely easy to make and you hopefully have all the ingredients in your fridge or cupboards already!

We are whipping out the green chile again for this one! If you caught our Green Chile Egg Cup recipe for a great breakfast prep, take your green chili prep to the next level with this casserole. It is incredibly creamy, and packed with protein. We have both made this in the last week and devoured the entire casserole. It’s that good. YES, we do say that about everything but we love food and cannot help ourselves!!

White Chicken Enchilada Casserole - Creamy and Gluten Free

White Chicken Enchilada Casserole

A gluten free recipe the whole family will love! It heats up incredibly well, too!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 270 kcal


  • 9×13 pan


  • 5 tablespoons butter, separated
  • 1/4 cup gluten free all-purpose flour (or use regular flour if not gluten free)
  • 3/4 teaspoon salt
  • 2 1/2 cups chicken broth
  • 1 cup plain nonfat Greek yogurt
  • 3/4 cup shredded cheese, separated (we used a jack, colby, muenster blend)
  • 1 yellow onion, chopped
  • 2 cups chopped or shredded chicken (for an easy and delicious option, we recommend using a rotisserie chicken!)
  • 4 ounces canned green chilies
  • 12 corn tortillas


  • Preheat the oven to 350 degrees and lightly grease a 9×13 pan.
  • Prepare creamy sauce: In a saucepan, over medium heat, melt 3 tablespoons of butter, flour, salt and chicken broth. Stir constantly until thick and bubbly. Remove from heat and stir in Greek yogurt and ½ cup shredded cheese until melted. Set aside.
  • Prepare filling: In a separate saucepan, over medium heat, melt 2 tablespoons of butter with chopped onion. Stirring occasionally until butter is melted and onion is translucent. Take off heat and stir in chicken, green chilies and ½ cup of creamy sauce from step 2. 
  • Take one tortilla at a time, dip in creamy sauce and then layer at the bottom of the pan. Do this with 6 of the tortillas. 
  • Next, layer half of the chicken mixture on top of the tortillas. 
  • Then do another layer of tortillas dipped in creamy sauce.
  • Top with remaining chicken mixture, remaining creamy sauce (if any) and ¼ cup shredded cheese.  
  • Bake for 25 minutes.


Amount Per Serving: Calories: 270, Total Fat: 11g, Saturated Fat: 6g, Cholesterol: 68mg, Sodium: 337mg, Total Carbohydrates: 21g, Dietary Fiber: 3g, Total Sugars: 3g, Protein: 20g
Keyword chicken casserole, gluten free, green chilies, protein dinners

There you have it! We have your dinner covered this week! Please let us know if you made this recipe – we seriously love to hear from you!


Amanda and Christina

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