If you’re craving comfort food that actually supports your goals, this White Chicken Enchilada Casserole is about to be a weekly staple. It’s rich, cozy, and packed with protein without the heavy, calorie-loaded sauces you’d expect from a classic enchilada bake.
This recipe is perfect for busy weeknights, meal-prep lunches, or anytime you want something warm and satisfying. Plus, it can still fit well into a high-protein lifestyle.
Simple ingredients, easy layering, and big flavor? Yes, please.
Whether you’re fueling workouts or feeding the whole family, this casserole delivers every single time.
Let’s get cooking!
White Chicken Enchilada Casserole
Servings: 5 (1 Serving = 1/5 of Casserole)
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ingredients:
15 Oz Shredded Pre-Cooked Rotisserie Chicken
9 Corn Tortillas (Standard Size)
1 Cup Part-Skim Shredded Mozzarella Cheese
1.5 Tbsp Olive Oil
2 Tbsp All-Purpose Flour
2.5 Cups Fat-Free Fairlife Milk
1/2 Cup Plain Greek Yogurt
1/4 Cup Canned Diced Green Chiles, Drained (From a 4 Oz Can)
1/4 Tsp Salt
1/4 Tsp Black Pepper
Directions:
For this recipe, you’ll need:
- Oven
- Oven-Safe 9" x 13" Casserole Dish
- Saucepan
- Whisk
- Rubber Spatula or Spoon
- Measuring Cups and Spoons
- Microwave
- Two Forks (For Shredding Chicken, If Needed)
1. Preheat the oven to 350°F and lightly spray a 9" x 13" casserole dish with nonstick cooking spray.
2. In a saucepan over medium heat, add the olive oil and heat until shimmering.
3. Whisk in the flour and cook for 30–60 seconds, stirring constantly, until lightly golden.
4. Slowly whisk in the milk, ensuring no lumps remain. Continue cooking and stirring for 6–8 minutes, until the sauce thickens enough to coat the back of a spoon.
5. Remove the saucepan from the heat and let it cool for 1 minute.
6. Whisk in the Greek yogurt, drained green chiles, salt, and pepper until smooth and fully combined.
7. Microwave the corn tortillas for 60 seconds, flipping halfway through, until soft and pliable.
8. Spread 1/4 cup of sauce evenly over the bottom of the prepared casserole dish.
9. Layer 3 tortillas, followed by 5 oz shredded chicken, then 1/4 cup shredded mozzarella cheese to evenly coat/fill the bottom of your casserole dish.
10. Repeat the layering process from the previous step two more times for a total of 3 layers.
11. Pour all remaining sauce evenly over the top, then sprinkle with the remaining 1/4 cup of mozzarella cheese.
12. Bake uncovered for 30 minutes, or until the sauce is bubbling around the edges and the cheese is fully melted.
13. Remove from the oven and let rest for 5 minutes before serving.
14. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 2–3 minutes, until heated through.
Macros Per Serving:
Calories: 386
Protein: 36g
Carbs: 27g
Fat: 14g
Fiber: 3g
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