This Mediterranean-style chicken enchilada casserole is made with shredded chicken and Italian cheeses wrapped up in soft flour tortillas, topped with a luscious yogurt sauce, and baked to bubbly golden brown. Chicken enchiladas never tasted so good!!
Easy Chicken Enchilada Casserole
Tender shredded chicken and shredded cheese are wrapped in soft, flour tortillas. Sounds like a regular enchilada so far, right? What sets these white chicken enchiladas apart is that, instead of baking them in a Mexican enchilada sauce, they are smothered in a creamy yogurt sauce chock-full of herbs, a hint of garlic, and sauteed bell peppers. The sauce is tasty and tangy, and the sauteed bell peppers add a vibrant pop of color and a subtle sweetness that I just can’t get enough of.
The saucy enchiladas are then sprinkled with more Italian cheese and baked to a bubbly deliciousness. The result is a flavorful dish that combines the Mexican concept of enchiladas with the delicate flavors of the Mediterranean.
Why You’ll Love My White Chicken Enchilada Casserole
- Creamy and flavorful. The combination of tender chicken, creamy white sauce, and gooey melted cheese creates a tasty experience that’s just impossible to pass up.
- Easy to make. This enchilada casserole recipe might seem intimidating, but it’s actually super quick and easy to make. Ready in around 45 minutes, it’s the perfect choice for busy weeknights or entertaining guests.
- Versatile. You can easily customize this dish to suit your taste preferences. Use a different protein, try a different cheese, incorporate sautéed veggies, and/or experiment with toppings.
- Family-friendly. The comforting flavors in the cheesy, chicken-filled casserole are so delicious yet subtle enough not to overwhelm the palate, making it perfect for kids and adults alike.
How to Make White Chicken Enchilada Casserole
Here’s what you’ll need to make cheesy Mediterranean enchiladas. Make sure to scroll to the recipe card below for exact measurements.
- Olive oil
- Cooked shredded chicken: You can roast or boil chicken breasts or thighs and shred it or use the meat from a store-bought rotisserie chicken.
- Shredded Italian Cheese Blend
- Flour tortillas
- Red bell pepper: Feel free to use more or different veggies if you’d like. Zucchini would be a great pick here.
- Salt & Pepper
- Chicken broth
- Italian Seasoning & Fresh Parsley
This casserole is so quick and easy to make. Just a few simple steps, and you’ll be popping it in the oven.
- Prep. Preheat the oven to 425˚F and grease a 9×13-inch casserole dish with cooking spray or butter.
- Make the filling. Saute the chicken in a bit of olive oil just until heated through. Remove from the heat and stir in 1 cup of Sargento® cheese.
- Assemble. Distribute the chicken mixture evenly among the tortillas. Roll the tortillas around the filling and place them seam-side down in the baking dish.
- Saute the pepper. Heat some olive oil in a skillet, add the bell peppers, and season with salt. Saute until tender. Remove from the pan and set aside.
- Make the sauce. Melt the butter in the pan. Stir in the flour. Whisk in the broth and continue to whisk until the sauce has thickened. Stir in the yogurt, sautéed peppers, salt, pepper, Italian seasoning, and 1/2 tablespoon fresh parsley.
- Top and bake. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 20 to 25 minutes.
- Serve. Allow the casserole to cool for a few minutes before garnishing with fresh parsley and serving.
Tips for Success
Get this chicken enchilada casserole right the first time by following these simple tips and tricks.
- Use rotisserie chicken. Make your life easy (and flavorful), and grab a rotisserie chicken at the store. Take the meat off the bone and shred it. It’s the perfect solution if you don’t have the time or energy to roast your own chicken.
- Warm the tortillas. Gently warming the tortillas before wrapping them around the filling will make them more pliable and less likely to tear. You can warm them one at a time in a skillet on the stovetop over medium-low heat. Alternatively, you can stack them, wrap them in aluminum foil, and warm them in the oven at 350˚F for 15-20 minutes.
- Don’t overfill the tortillas. Avoid overstuffing the tortillas, as this can make them difficult to roll and may cause them to tear.
- Roll the enchiladas tightly. Roll the tortillas tightly around the filling to prevent them from unraveling as they bake.
- Sauce everywhere. Make sure that the enchiladas are thoroughly and evenly coated in sauce. This is not only important to the flavor of each and every enchilada, but it also ensures that none of them dry out as they bake.
This flavor-packed casserole is delicious on its own but also pairs beautifully with a number of side dishes. Here are some of my favorites.
- Rice. Mexican enchiladas are often served with dirty rice, so why not try to find the equivalent for these Mediterranean enchiladas? This Lemon Rice or my Almond Brown Rice Pilaf play the part beautifully.
- Salad. I think my Grilled Zucchini Salad with Corn and Tomatoes, this Tomato and Cucumber Salad, or my Tomato Burrata Salad would pair well with this saucy casserole.
- Soup. Serve white enchiladas with a warming Tomato Bisque or this Cream of Zucchini Soup.
- Cooked veggies. This casserole goes perfectly with my Grilled Zucchini, these Roasted Artichokes, and/or these unique Roasted Radishes.
- Mushrooms. I don’t know why I love mushrooms with these enchiladas so much, but you have to try it. It’s a delicious combo. I recommend my Roasted Mushrooms with Parmesan and Pine Nuts, these Skillet Zucchini and Mushrooms, or this Roasted Italian Mushrooms Recipe.
How to Store Leftovers
- Refrigerator. Allow the enchiladas to cool to room temperature before wrapping the casserole dish tightly in plastic wrap. You could also transfer the enchiladas to an airtight container. Either way, store them in the refrigerator for up to 4 days.
- Freezer. I don’t recommend freezing these enchiladas because of the yogurt sauce – the yogurt will separate and turn out grainy once you defrost them. However, if you still want to freeze them, let the enchiladas cool completely, transfer them to an airtight container and store them in the freezer for up to 3 months. Let the enchiladas thaw in the fridge before reheating.
More Comforting Casserole Recipes
Casseroles are a lifesaver on busy days. Just pull everything together in a baking dish and let the oven do the work while you go about your day. So convenient. Here are a few of my other top casserole recipes for you to experiment with.
- Taco Casserole
- Cheesy Chicken Zucchini Casserole
- Salsa Verde Chicken and Rice Casserole
- Chicken Broccoli Casserole
- Zucchini Tomato Casserole
- Feta Cheese Egg Casserole
Chicken Enchilada Casserole
- 2 tablespoons olive oil, divided
- 2 to 3 cups cooked shredded chicken
- 2 cups shredded Italian cheese blend, divided
- 8 flour tortillas
- 1 red bell pepper, diced
- ⅛ teaspoon salt
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup plain yogurt
- salt and fresh ground black pepper, to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley, divided
- Preheat oven to 425˚F.
- Grease a 9×13 casserole dish with cooking spray and set aside.
- Heat 1 tablespoon olive oil in a skillet; add shredded chicken and cook just until heated through.
- Remove from heat, stir in 1 cup shredded cheese, and distribute the chicken mixture evenly among the flour tortillas.
- Roll up the tortillas and place them seam-side down in the casserole dish. Set aside.
- Heat 1 tablespoon olive oil in a skillet. Add diced peppers and season with salt; cook for 2 minutes or until tender, stirring occasionally. Remove the peppers from the skillet and set aside.
- Add butter to the skillet and let it melt over medium-high heat. Stir in flour and continue to stir until moistened.
- Whisk in the chicken broth and continue to whisk until the sauce is smooth and thickened.
- Stir in the yogurt and prepared peppers—season with salt, pepper, Italian seasoning, and 1/2 tablespoon fresh parsley. Mix and stir until thoroughly combined.
- Remove from heat and pour the sauce over the rolled tortillas.
- Sprinkle the remaining cheese over the tortillas and bake for 20 to 25 minutes or until bubbly and golden on top.
- Remove from oven and let cool for 7 to 10 minutes.
- Garnish with fresh parsley and serve.
- Warm your tortillas. Do this either one by one on a skillet or wrap them in foil and warm them in the oven at 350˚F for 15 minutes. This will help to make them more pliable.
- Avoid overfilling tortillas because this can cause difficulties when rolling and may lead to tearing.
- Roll enchiladas tightly. This helps to keep them intact during baking.
- Ensure even sauce coverage. Evenly spread the sauce to boost flavor and prevent the enchiladas from drying out in the oven.
- Cooked shredded chicken: If you want a different protein, cooked shredded turkey, chopped shrimp, or tofu could work well.
- Shredded Italian Cheese Blend: You can use shredded mozzarella, provolone, or a blend of both. I used Sargento’s Shredded 6 Cheese Italian Blend. For a different flavor, try shredded cheddar or Monterey Jack.
- Flour tortillas: If you want a different type of wrap, you could use whole wheat tortillas, low-carb flour tortillas, or gluten-free tortillas.
- Bell pepper: You can also consider using yellow or green bell peppers for a different flavor. Other vegetables like sliced mushrooms, diced zucchini, tomatoes, or spinach will also work.
- Storage: Cool leftovers to room temperature, place in an airtight container, and store in the fridge for up to 4 days. Freezing isn’t recommended due to the yogurt sauce, which may become grainy upon defrosting, but if necessary, cool completely, store in an airtight container, and freeze for up to 3 months. Thaw in the fridge before reheating.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.