How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Julie's Chicken Enchilada Casserole?

You need 15 ingredients. The key ingredients include: 4 chicken breasts, cooked and chopped, 8 ounces white beans or 8 ounces black beans or 8 ounces kidney beans or 8 ounces black soybeans (whatever your favorite canned bean is), 1 (16 ounce) container sour cream, 1 (10 ounce) can Rotel Tomatoes or 1 cup of your favorite salsa, and more.

Is Julie's Chicken Enchilada Casserole suitable as meat & poultry?

Yes, Julie's Chicken Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Julie's Chicken Enchilada Casserole?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Julie's Chicken Enchilada Casserole Recipe

Name: Julie's Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, cooked and chopped; 8 ounces white beans or 8 ounces black beans or 8 ounces kidney beans or 8 ounces black soybeans (whatever your favorite canned bean is); 1 (16 ounce) container sour cream; 1 (10 ounce) can Rotel Tomatoes or 1 cup of your favorite salsa; 1 (4 ounce) canchopped mild green chilies; 1 (10 3/4 ounce) can cream of chicken soup (optional); ½ cup chopped onion; 2 cups grated monterey jack cheese; 1 teaspoon garlic powder; 2 teaspoons chili powder (and additional cayenne, to taste); 1 teaspoon cumin; 2 cups grated cheddar cheese; 6 12-inch flour tortillas, cut into strips; 1 (10 ounce) can enchilada sauce (you can use non-condensed tomato soup, in a pinch, but enchilada sauce is much better); 1 cup additional monterey jack cheese

Try this homemade Julie's Chicken Enchilada Casserole recipe the whole family will love. Made with chicken breasts, white beans, sour cream and Tomatoes…

This Julie's Chicken Enchilada Casserole relies on simple, everyday ingredients such as chopped onion, grated monterey jack cheese, garlic powder and cumin. It comes together quickly and makes 4 servings, at about 1463 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

1463

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Julie's Chicken Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

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