Easy White Chicken Enchilada Casserole: Stacked Layers of Flavor with Black Beans & Corn
Discover the ultimate comfort food with this incredibly easy White Chicken Enchilada Casserole! Forget the tedious task of filling and folding individual tortillas – this recipe transforms them into delightful, lasagna-like layers. Packed with tender chicken, savory black beans, and sweet corn, all generously smothered in a rich, creamy white sauce, this casserole is so good, you’ll want to make it every single week!
Unlock the Secret to Effortless Enchiladas: The Casserole Magic
Who doesn’t appreciate a brilliant culinary shortcut, especially when it results in something utterly delicious? Let me share a little kitchen magic with you right now, transforming a beloved classic into an even easier weeknight sensation!
Consider the traditional “chicken enchiladas.” Often, those words conjure images of a labor-intensive process: preparing the savory filling, meticulously rolling each tortilla, and carefully arranging them in a baking dish. This traditional approach, while incredibly rewarding, can easily consume a couple of hours of your precious time in the kitchen.
Now, imagine taking those same mouth-watering flavors of “chicken enchiladas” and simply adding one powerful word: “casserole.” What do you get? A White Chicken Enchilada Casserole! Just like that, you’ve saved yourself a significant amount of time and effort, transforming a complex dish into an easy, family-friendly meal. This isn’t just a recipe; it’s smart kitchen wizardry, allowing you to bypass the individual rolling, yet still achieve layers of rich, comforting flavor that are simply irresistible. You get all the hearty goodness of enchiladas with a fraction of the work, making this stacked enchilada casserole a game-changer for busy cooks.
The Irresistible Allure of White Chicken Enchilada Casserole
When it comes to ultimate comfort food, this white chicken enchilada casserole truly delivers on every front. Living in Texas has ingrained in me a deep appreciation for Tex-Mex cuisine – it’s readily available, incredibly delicious, and an absolute staple. Thankfully, I’ve always been in the “love it” camp when it comes to the vibrant flavors of the region. And when it comes to any dish featuring a luscious white sauce, especially white chicken enchiladas, I’m absolutely hooked. This casserole embraces that rich Tex-Mex spirit, offering a hearty, flavorful meal that’s perfect for any occasion, from a casual family dinner to a festive gathering.
The undeniable star of this particular chicken enchilada casserole is its extraordinary white sauce. It’s not just good; it’s incredibly rich, velvety creamy, and infused with just the right balance of spices, creating a truly unforgettable flavor profile. During my initial recipe development for this stacked enchilada recipe, the sauce was fantastic, the chicken was tender, and the stacked tortillas created a wonderful lasagna-like texture. Yet, something still felt incomplete, lacking that extra depth and vibrancy. It wasn’t until I introduced one of my all-time favorite ingredients – wholesome black beans – that this recipe truly transformed into the masterpiece you see today.
Elevating Flavor: The Power of Black Beans and Corn
For those who regularly follow my recipes, you’re undoubtedly well aware of my deep affection, bordering on a minor obsession, for black beans. I frequently incorporate them into my cooking, from easy slow cooker salsa chicken with black beans to butternut squash black bean enchilada casserole, and even flavorful black bean and rice enchiladas. Their earthy flavor, tender texture, and satisfying heartiness bring so much to any dish, especially a rich casserole.
The second iteration of this recipe, featuring both black beans and vibrant, sweet corn, was an instant triumph, a true revelation. The addition of corn not only introduces a delightful touch of sweetness and a beautiful pop of color to the dish, but it also significantly boosts the nutritional value and adds another layer of texture. It was love at first bite – quite literally! My husband, Anees, who generally leans towards purely meat-lover dishes, declared that this version with black beans and corn was superior, even before he had fully swallowed his first mouthful. That kind of enthusiastic reaction is precisely what I live for in the kitchen! It confirms that, slowly but surely, I’m converting him to appreciate the wonderful combination of flavors, textures, and health benefits that these fantastic additions bring to our favorite dishes. This enchilada casserole is now a regular request in our home.
A Smarter Way to Enjoy Your Casserole: Carb-Conscious Tortillas
To make this white chicken enchilada casserole even more appealing and nourishing, I strategically chose carb-smart flour tortillas for this recipe. These tortillas are a fantastic and mindful choice because they are crafted with a significantly higher fiber content – which means more “good” carbohydrates and fewer of the less beneficial ones. Furthermore, they offer considerably more protein per serving compared to regular flour tortillas, which often provide less than 1 gram per tortilla. This simple substitution is a clever and effective way to keep your chicken enchilada casserole nourishing and balanced, ensuring it aligns with a health-conscious lifestyle without sacrificing any of the comforting flavors you crave from a delicious enchilada bake.
Another smart trick to manage carbohydrates and ensure a perfectly balanced and satisfying dish is how we handle the tortillas themselves. Instead of using whole tortillas, I cut the 6-inch round tortillas into roughly 2-inch wide strips. This ingenious approach not only helps to reduce the overall carbohydrate count per serving but also creates a more appealing, ‘lasagna-like’ texture within the layered casserole, allowing the sauce and fillings to intertwine beautifully. Many traditional enchilada recipes call for as many as 12 whole tortillas to serve 6-8 people, translating to almost two full tortillas per person. For this recipe, I use a total of only 8 tortillas, yet the dish still generously serves 6-8 hungry individuals, meaning each person enjoys less than one whole tortilla’s worth. This method ensures everyone gets a satisfying, flavorful portion while keeping things lighter and more wholesome, making this a truly smart choice for your dinner table.
Layer by Layer: Building Your Perfect Stacked Chicken Enchilada Casserole
Now for the most satisfying and creative part: assembling and stacking these delightful white chicken enchilada layers! This process is incredibly similar to building a lasagna, ensuring that every single bite is packed with a harmonious blend of flavors and textures, making this a truly memorable dish.
Follow these simple yet crucial steps for perfect layering, creating a casserole that’s both visually appealing and incredibly delicious:
- **Prepare Your Dish:** First and foremost, generously spray your 9×13-inch baking pan with cooking spray. This crucial step is not to be skipped, as it prevents the delicious layers from sticking to the bottom and sides, ensuring easy serving later.
- **Make the Creamy White Sauce:** In a large sauté pan, melt the butter over medium heat. Add the grated onions and cook for about 3 minutes, stirring constantly until they become translucent and fragrant. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Sprinkle in the flour and whisk continuously for 1 minute, or until the flour is lightly browned, forming a roux. Gradually pour in 1 cup of chicken stock, whisking vigorously to ensure no lumps remain. Add the remaining chicken stock along with the Mexican oregano, crushed red pepper flakes, cumin, and the can of diced green chilies. Whisk everything together until well combined. Bring the sauce to a gentle simmer, then reduce heat and let it cook for 3-4 minutes, allowing it to thicken slightly. Remove the pan from the heat. Stir in the Greek yogurt (or sour cream) and softened cream cheese until both are fully incorporated and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste. Set the sauce aside, ready to embrace your casserole layers.
- **Assemble the Enchilada Casserole Layers:** Begin by placing approximately 4 tortilla strips (or enough to comfortably cover the bottom) in a single layer in the prepared baking pan. Spread about one-third of the creamy white sauce evenly over the tortillas, ensuring every strip is coated. Sprinkle half of the cooked, tender shredded chicken, followed by half of the rinsed and drained black beans, and half of the drained sweet corn. Generously top this vibrant layer with one-third of the shredded cheese (pepper jack for a kick, or Monterey jack for milder flavor). Repeat this entire layering process for a second time: add another layer of tortilla strips, followed by another third of the luscious white sauce, the remaining shredded chicken, black beans, corn, and another third of the cheese. For the grand finale, the final top layer, arrange the remaining tortilla strips, pour over all of the remaining creamy white sauce, and then sprinkle the remaining cheese generously over the entire surface. This ensures a beautifully golden, bubbly, and cheesy crust when baked.
- **Bake to Perfection:** Cover the baking pan tightly with aluminum foil. Bake in the preheated oven for 20 minutes. After 20 minutes, carefully remove the foil and continue to bake for an additional 20-25 minutes, or until the cheese is beautifully melted, bubbly, and lightly golden brown at the edges, creating an irresistible top. Once baked, remove the casserole from the oven and let it rest for a crucial 5-10 minutes before serving. This resting period allows the layers to set properly and makes for cleaner, easier serving, ensuring every slice holds its shape.
- **Garnish and Serve:** To add a fresh burst of flavor and color, garnish the hot casserole generously with freshly diced avocado and finely chopped cilantro just before serving. Enjoy this incredibly flavorful, easy, and satisfying white chicken enchilada casserole immediately with your loved ones!
The Golden Hour: Baking and Indulgence
Into the preheated oven it goes, and soon enough, your entire kitchen will fill with the most tantalizing aromas, promising a meal of unparalleled comfort. As the white chicken enchilada casserole bakes, the real magic truly happens: the various layers come together as the cheese melts into a glorious, gooey blanket, the creamy white sauce permeates every single component, and all the delightful ingredients meld together to create a symphony of flavors and textures. The incredible result is the bubbliest, cheesiest, and sauciest white chicken enchilada bake you’ve ever encountered in your entire life. The mere sight of its golden-brown, bubbling surface will awaken your appetite, demanding that you grab a fork and dive right in!
Truth be told, once this incredible casserole emerges, golden and glistening, from the oven, it’s nearly impossible to resist its powerful allure. The warm, comforting scent of melted pepper jack cheese, combined with the zesty green chili white sauce, is utterly mesmerizing and fills every corner of the house. I confess, it’s incredibly challenging to pause for extra photos when such a delicious, aromatic creation is staring you down, practically begging to be eaten. The anticipation of that first bite is almost overwhelming! Imagine: forkfuls of perfectly cooked, tender chicken, hearty black beans, sweet pops of corn, and abundant, stringy cheese, all enveloped in that rich, garlicky white sauce. As you pull out a serving, you’ll witness delightful strings of melted cheese stretching in every direction – it’s not just a meal; it’s a full sensory explosion, a true culinary delight that will completely blow your mind with its depth of flavor and comforting embrace!
This white chicken enchilada casserole isn’t just a meal; it’s an experience. It’s the perfect dish for busy weeknights, casual gatherings with friends, or whenever you need a hearty boost of delicious, satisfying comfort food. You absolutely need this incredible, easy recipe in your life, and I mean *pronto*!
White Chicken Enchilada Casserole with Black Beans & Corn
This ultimate stacked white chicken enchilada casserole features tortillas layered like lasagna noodles! Say goodbye to the fuss of filling and folding individual tortillas. This easy enchilada casserole is generously loaded with tender chicken, wholesome black beans, and sweet corn. And that incredible creamy white sauce? It’s so good, it will have you craving this dish every single week!
Ingredients
For the Creamy White Sauce:
- 3 tablespoons unsalted butter
- 1/3 cup grated onions (measure, then gently squeeze out excess water)
- 4 cloves garlic, minced or pressed
- 3 tablespoons all-purpose flour
- 2 cups chicken stock (low sodium preferred)
- 1 pinch Mexican oregano
- 1 pinch crushed red pepper flakes (adjust to your spice preference)
- 1 teaspoon ground cumin
- 1 (4 oz) can diced green chilies, undrained
- 1 cup Greek yogurt or sour cream
- 2 ounces (1/4 cup) cream cheese, softened
- Salt and freshly ground black pepper to taste
For the Enchilada Layers:
- 8 flour tortillas (I recommend a carb-balanced or high-fiber variety), cut into 2-inch thick strips (see note)
- 2 1/2 cups cooked, shredded chicken (rotisserie chicken works perfectly for convenience)
- 1 (15 oz) can black beans, thoroughly rinsed and drained
- 1 (15 oz) can corn, well drained (frozen corn can also be used, thawed)
- 2 cups shredded pepper jack cheese (for a milder flavor, Monterey jack is an excellent alternative)
- 1 medium avocado, diced, for garnish
- 3 tablespoons fresh cilantro, chopped, for garnish
Instructions
- **Prepare Oven & Baking Pan:** Position an oven rack in the center of your oven and preheat to 375ºF (190ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking. Set aside.
- **Make the Creamy White Sauce:** In a large sauté pan, melt the butter over medium heat. Add the grated onions and cook for about 3 minutes, stirring constantly until they become translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Sprinkle in the flour and whisk continuously for 1 minute, or until the flour is lightly browned, forming a roux. Gradually pour in 1 cup of chicken stock, whisking vigorously to ensure no lumps remain. Add the remaining chicken stock along with the Mexican oregano, crushed red pepper flakes, cumin, and the can of diced green chilies. Whisk everything together until well combined. Bring the sauce to a gentle simmer, then reduce heat and let it cook for 3-4 minutes, allowing it to thicken slightly. Remove the pan from the heat. Stir in the Greek yogurt (or sour cream) and softened cream cheese until both are fully incorporated and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste. Set the sauce aside.
- **Assemble the Enchilada Casserole Layers:** Begin by placing approximately 4 tortilla strips (or enough to cover the bottom) in a single layer in the prepared baking pan. Spread about one-third of the creamy white sauce evenly over the tortillas. Sprinkle half of the cooked, shredded chicken, followed by half of the rinsed black beans, and half of the drained corn. Generously top this layer with one-third of the shredded cheese. Repeat this layering process for a second time: add another layer of tortilla strips, followed by another third of the white sauce, the remaining shredded chicken, black beans, corn, and another third of the cheese. For the final top layer, arrange the remaining tortilla strips, pour over all of the remaining creamy white sauce, and then sprinkle the remaining cheese generously over the entire casserole.
- **Bake to Perfection:** Cover the baking pan tightly with aluminum foil. Bake in the preheated oven for 20 minutes. After 20 minutes, carefully remove the foil and continue to bake for an additional 20-25 minutes, or until the cheese is beautifully melted, bubbly, and lightly golden brown at the edges. Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set and makes for easier serving.
- **Garnish and Serve:** Garnish the hot casserole with freshly diced avocado and chopped cilantro before serving. Enjoy this incredibly flavorful and easy white chicken enchilada casserole immediately!
Notes
Depending on the size of your tortillas and baking dish, you may need 1-2 additional tortilla strips to fully cover each layer. If you prefer a richer flavor, you can lightly fry the tortilla strips in a little oil before layering, though this is not strictly necessary for this stacked casserole style.
Have you made this recipe?
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IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE THESE DELICIOUS ENCHILADA VARIATIONS:
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