This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
Creamy White Chicken Enchilada Pie Casserole is easy to make because the ingredients are layered in a pan! No rolling involved. Just slice and serve this freezer-friendly recipe made with leftover chicken!
You’d never know this enchilada pie 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 has 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 hidden 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!)
- It's even low-carb if you use the right kind of tortillas.
Jump to:
Creamy White Enchilada Sauce
The creamy white sauce 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 red sauce? Check out this homemade enchilada sauce by Skinny Taste.
How to Make It
To make 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.
Need to double it? Make two cake pans OR layer two tortillas side by side in a 9 x 13 casserole dish.
Layer enchilada sauce, cooked 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.
Make it Low-Carb
If you're counting carbs, here are a few suggestions to cut them down for this recipe:
- Use low-carb (or no-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) 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 you will cook it in. Easy peasy.
More Easy Casserole Recipes
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📋 Recipe
Chicken Enchilada Pie Casserole
Ingredients
- ½ cup sour cream or yogurt
- ½ cup milk
- ¼ 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 ½ cups Monterey Jack Cheese shredded
- 1 bunch green onions sliced
Instructions
- Preheat oven to 350 °F.
- Combine sour cream, milk, cumin, and green chilies in a small bowl.
- Remove a quarter cup of the combined mixture and set aside.
- Add spinach to the remaining 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 ¾ cup) over the tortilla.
- Layer over the sauce mixture: half of the chicken, half of the Great Northern beans, ½ 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 the pie to set for about 5 minutes before serving.
Notes
- To make ahead and freeze, assemble the recipe through step 11. Wrap and store in the freezer for up to two months. When you are ready to enjoy it, defrost in the refrigerator for approx. 24 hours and then cook according to directions.
- Assembled pie can be cooked from frozen. Use a meat thermometer and cook until the internal temperature reaches 145 °F. Cooking from frozen may double the cooking time.
- 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.
-
If you're counting carbs, here are a few suggestions to cut them down for this recipe:
- Use low-carb or no-carb flour tortillas. (That's what we did!)
- Replace beans with more vegetables, like zucchini or cauliflower.
- Limit the amount of cheese used.
Nutrition
This recipe was originally published on 6/3/2015. It was updated to improve the reader experience.
Jennifer Boucek
Great recipe-easy to make and so delicious!
Marjory Pilley
I'm so glad you enjoyed it!
Mary
Easy to prepare and deliciously nutritious!
Marjory Pilley
Thanks so much for your comment! I think you made this at the store!!!
Annemarie
I love make ahead and freeze dinners! They are so much better than take out on those nights I don't want to cook. And that casserole looks so good!
Lisa
I haven't made enchiladas in years, but this pie looks like something I need to make pronto! Love the way you assembled it in this form instead of rolling them up.
Tina Dawson
Now that's just better than a lasagna, if I may say so! And I would have never guessed that frozen enchiladas would reheat so well!
Renee
This looks so cheesy and delicious. I love that you can assemble it early in the day and then bake it off for dinner. Sure is a help on busy days!
Lora
How cool that it's lighter with a sauce made with Greek yogurt! I think this is a fun and flavorful week night dinner idea, Marjorie!!
Maureen
This pie looks fantastic with all its melty goodness!
Marjory
Thanks Maureen!!!