Creamy White Chicken Enchilada Pie

Creamy White Chicken Enchilada Pie is easy to make because the ingredients are layered in a casserole dish! Just slice and serve this freezer-friendly recipe.

You’d never know this chicken enchilada casserole has been in the freezer for almost a month, waiting to be cooked and enjoyed!

It’s one of our Healthy Make Ahead Freezer recipes from our Make Assembly Store that does not disappoint. It’s the same concept as Stacked Burrito Pie, but with a different flavor profile.

I waited until I needed a night off from dinner to make it! Then, I pulled it out, baked it, and felt like I was being treated to a night out. There is literally no work involved at that point.

You’ll like this recipe because:

• It has extra veggies.
• It can be assembled, frozen and cooked later. (Cook one tonight and freeze one for a month from now!)
• It’s an easy prep dinner (about 10-15 minutes) and the rest is hands-off bake time. (Perfect for entertaining!)

Creamy White Enchilada Sauce

The creamy white sauce is what sets this recipe apart from a traditional Mexican version. The sauce is a combination of:

• Sour cream or yogurt
• Milk
• Mild green chilies
• Cumin

You’ll see some extra green in the picture below. That’s chopped spinach. It gives this chicken enchilada pie a stealthy health boost.

It’s hard to tell it’s there with all the cheese and other ingredients. But, it’s something to feel good about!

Want to make it with a red sauce? Check out this homemade enchilada sauce by Skinny Taste.

How to Make It

To make creamy white chicken enchiladas in pie form, place a flour tortilla in a round cake pan or square glass baking dish about the size of the tortilla.

Layer enchilada sauce, chicken, Great Northern beans and cheese on top of it. Layer one is pictured below.

Repeat with the same ingredients to complete the second layer. Finish it off with a third and final tortilla, remaining sauce and cheese. There are 3 layers in all.

We used flour tortillas. But, you can use corn tortillas instead. 

Cooked chicken options – You’ll need cooked chicken to make this recipe. Use leftovers, rotisserie chicken or make extra Baked Lemon Pepper Chicken. Shred with two forks or dice into cubes.

Need to double the recipe? Make two cake pans OR layer two tortillas side by side in a 9 x 13 casserole dish.

Low-Carb Tips

If you’re counting carbs, here are a few suggestions to cut them down for this recipe:

• Use low-carb flour tortillas.
• Replace beans with more vegetables, like zucchini or cauliflower.
• Limit the amount of cheese used.

Freezer Instructions

Once all the ingredients are out…make two (or more) creamy white chicken enchilada pies for later. They freeze beautifully.

I made the one pictured about 3 weeks before we ate it. Assemble the ingredients in an 8-9 inch round or square pan.

Or, use a cake pan lined with aluminum foil. Start the freezing process in the cake pan. After a few hours when the pie has firmed up, remove the foil from the pan and store it in the freezer.

When you are ready to defrost and enjoy, return it to the cake pan that you will use to cook it in. Easy peasy.

Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see and SHARE what you are cooking up!

Creamy White Chicken Enchilada Pie Recipe

Layer the ingredients of these Creamy White Chicken Enchiladas in a casserole dish and slice it like a pie. Perfect for freezing and entertaining.

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 4 servings

Calories: 367kcal

Author: Marjory Pilley

Ingredients

• 1/2 cup sour cream or yogurt
• 1/2 cup milk
• 1/4 teaspoon cumin
• 4.5 ounce mild chopped green chilies can
• 1 cup chopped spinach partially defrosted so that it crumbles easily
• 2 cups cooked chicken diced
• 3 flour tortillas low-carb or whole wheat
• 15 ounce Great Northern beans 1 can, rinsed and drained
• 1 1/2 cups Monterey Jack Cheese shredded
• 1 bunch green onions sliced

Instructions

• Preheat oven to 350 degrees F.
• Combine yogurt, milk, cumin and green chilies in a small bowl.
• Remove a quarter cup on the combined mixture and set aside.
• Add spinach to mixture and stir to combine.
• Place 1 flour tortilla in the bottom of a pan (round or square, 8-9 inches)
• Spread half of the white sauce (about 3/4 cup) over the tortilla.
• Layer over the sauce mixture: half or the chicken, half of the Great Northern beans, 1/2 cup shredded cheese and 2 Tablespoons of green onion.
• Place a flour tortilla on top and repeat steps 6 and 7.
• Place a flour tortilla on top.
• Spread remaining white sauce mixture and ½ cup shredded cheese on top.
• Garnish with green onion.
• Cover with aluminum foil and bake for 30 minutes,
• Remove foil and bake for 10 minutes more or until cheese is melted.
• Allow pie to set for about 5 minutes before serving.

Video

Notes

1. To make ahead and freeze, assemble recipe through step 11. Wrap and store in the freezer for up to two months. When you are ready to enjoy it, defrost in refrigerator for approx. 24 hours and then cook according to directions.
2. Assembled pie can be cooked from frozen. Use meat thermometer and cook until internal temperature reaches 145 degrees F. Cooking from frozen may double the cook time.
3. Cooked chicken options - You'll need cooked chicken to make this recipe. Use leftovers, rotisserie chicken or make extra Baked Lemon Pepper Chicken. Shred with two forks or dice into cubes.
4. Need to double the recipe? Make two cake pans OR layer two tortillas side by side in a 9 x 13 casserole dish.
5. If you're counting carbs, here are a few suggestions to cut them down for this recipe:
   • Use low-carb flour tortillas.
   • Replace beans with more vegetables, like zucchini or cauliflower.
   • Limit the amount of cheese used.

Instantly Upgrade Dinner!FREE Low-Carb Sauce Cheat Sheet HERE!

Nutrition

Calories: 367kcal | Carbohydrates: 28g | Protein: 20g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 385mg | Potassium: 530mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1288IU | Vitamin C: 8mg | Calcium: 446mg | Iron: 2mg

Nutritional and Food Safety Disclaimer

This recipe was originally published 6/3/2015. It was updated to improve the reader experience.