Dinner

Creamy Chicken Enchilada Casserole Recipe

ByIsabella Vance October 24, 2025October 24, 2025

Introduction

This Creamy Chicken Enchilada Casserole combines tender shredded chicken, vibrant salsa verde, and a luscious avocado cream sauce layered with tortillas and melted mozzarella. It’s a comforting, flavorful dish perfect for family dinners or casual gatherings.

A white baking dish filled with green enchiladas covered in a creamy, lightly browned, melted cheese sauce. The top is speckled with chopped green herbs and black pepper. The enchiladas show soft green tortillas peeking underneath the cheese layer. The dish sits on a white marbled surface next to a wooden board with a sliced jalapeño and a whole jalapeño pepper. A bright red cloth with white stripes, a grey plate, and silver utensils are also visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup long grain white rice
2 cups chicken broth
1/2 teaspoon ground cumin, divided
1/2 teaspoon chili powder
1/2 teaspoon salt
8 ounces salsa verde
2 medium avocados, pitted
1/2 cup sour cream
1 medium jalapeno (optional)
4 cups shredded cooked chicken
28 to 32 (6-inch) corn tortillas
4 cups shredded mozzarella cheese

Instructions

Step 1: In a medium saucepan, combine the rice, chicken broth, 1/2 teaspoon ground cumin, chili powder, and salt. Bring to a boil, then cover and reduce heat to low. Cook for about 15 minutes, or until the liquid is absorbed. Fluff the rice with a fork and set aside.
Step 2: In a blender, combine salsa verde, avocados, sour cream, jalapeno (if using), and the remaining 1/2 teaspoon ground cumin. Blend until smooth to make the creamy sauce.
Step 3: In a small bowl, toss the shredded chicken with a few spoonfuls of the sauce to lightly coat it.
Step 4: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of sauce on the bottom.
Step 5: Arrange a layer of tortillas to cover the bottom of the dish, trimming halves as needed to fit. Spread some avocado cream sauce over the tortillas and sprinkle a light layer of mozzarella cheese on top.
Step 6: Spoon half of the cooked rice evenly over the tortillas, followed by half of the shredded chicken. Sprinkle with more cheese.
Step 7: Add another layer of tortillas, spread sauce over them, and sprinkle with cheese.
Step 8: Repeat the layering with the remaining rice and chicken, then top with a final layer of tortillas. Smother this last layer with the remaining sauce and sprinkle with the rest of the cheese.
Step 9: Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbly. Let it rest before serving.

Tips & Variations

For extra flavor, add a pinch of smoked paprika to the sauce blend.
If you prefer a milder dish, omit the jalapeno or remove its seeds before blending.
Use rotisserie chicken for a convenient shortcut.
Swap mozzarella for Mexican cheese blend for a more authentic taste.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. Avoid freezing as the avocado sauce may change texture.

How to Serve

A close-up view of a thick, square slice of layered casserole being lifted by a black spatula, showing four main layers: the top layer is a golden-brown, slightly crispy cheese and herb crust with green flecks; under that is a creamy pale green layer, likely avocado or a green sauce; followed by a softer, light yellow cheese or sauce layer; and at the bottom, a mix of shredded white chicken meat and melted cheese stretching in strings. The casserole sits in a white ceramic baking dish on a white marbled surface, with chopped green herbs sprinkled on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead and refrigerate it covered. Bake just before serving, adding a few extra minutes to baking time if chilled.