Viral Trader Joe's White Chicken Chili Enchiladas

This Trader Joe's white chicken chili enchilada casserole is an easy way to make creamy, cheesy chicken enchiladas with barely any prep work. It's made with Trader Joe's salsa verde pulled chicken, pinto beans, and soft tortillas, all smothered in a rich white queso and sour cream sauce. Everything bakes until the cheese is golden and bubbly, giving you a delicious Mexican-inspired dinner without having to cook anything from scratch!

Why You'll Love These Viral White Chicken Chili Enchiladas

I love making dinners with Trader Joe's ingredients because they're so convenient and save me a ton of prep work. I've made some delicious shortcut dinners this way, like my Trader Joe's chicken pot pie. So when I saw this viral white chicken chili enchilada casserole video on TikTok, I knew I had to make it. The salsa verde chicken is one of my favorite premade items from Trader Joe's, so the idea of using that as the base for creamy chicken enchiladas sounded delicious. And it turned out how I hoped!

The salsa verde chicken and pinto beans make a flavorful, hearty filling, and the queso and sour cream create a rich, creamy sauce that reminds me of white chicken chili. Everything gets topped with pepper jack cheese and baked until golden and bubbly. You get eight cheesy chicken enchiladas with just a few minutes of hands-on prep, making this an awesome family dinner for busy weeknights.

Ingredients You'll Need

• 1 (16 oz.) package Trader Joe’s Pulled Chicken Salsa Verde
• 1 can (15 oz.)Trader Joe's Organic Pinto Beans, drained and rinsed
• 1 tsp. chili powder
• Up to ½ tsp. salt
• 8 Trader Joe’s Corn and Wheat Tortillas
• 1 (10 oz.) container Trader Joe’s White Queso Dip
• 8 oz. Trader Joe’s Sour Cream
• 1 cup Trader Joe’s Shredded Pepper Jack Cheese
• Cilantro, jalapeño, and hot sauce, for garnish

Ingredient Notes

Here are a few things worth knowing about the Trader Joe's ingredients, including some easy substitutions if your store doesn't have everything.

• Trader Joe's Pulled Chicken Salsa Verde: This is the biggest shortcut since the chicken is already cooked and seasoned. If you can't find it, use about 2 cups of any cooked, shredded chicken mixed with ½ cup of Trader Joe's Salsa Verde.
• Pinto beans: I use one 15-ounce can, drained and rinsed. Trader Joe's canned cannellini beans or Great Northern beans would also be delicious and give the enchiladas more of that classic white chicken chili flavor.
• Trader Joe's Corn & Wheat Tortillas: I love how soft and pliable these are for rolling enchiladas. If your store doesn't carry them, Trader Joe's Organic Flour Tortillas work too. Regular corn tortillas are another option, but warm them first so they don't crack.
• Trader Joe's White Queso Dip: One 10-ounce container creates the creamy enchilada sauce when mixed with sour cream. You can also use Trader Joe's Spicy Queso Dip if you want a little more heat.
• Sour cream: Full-fat sour cream gives the sauce the best creamy consistency. You can substitute plain Greek yogurt for a slightly tangier sauce, although it may separate a little during baking.
• Trader Joe's Shredded Pepper Jack Cheese: I love the little kick this adds. For a milder casserole, substitute Trader Joe's Shredded Mexican Style Cheese Blend.
• Seasonings and toppings: The chili powder adds extra flavor, but go easy on the additional salt since the chicken and queso are already seasoned. I recommend finishing the enchiladas with fresh cilantro, sliced jalapeños, and your favorite hot sauce.

How to Make Trader Joe’s White Chicken Chili Enchiladas

Step 1: Prep the chicken filling

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

In a large bowl (or right in the container), combine the Trader Joe's Pulled Chicken Salsa Verde, drained and rinsed pinto beans, and chili powder. Mix until everything is evenly combined. Taste the filling and add a little salt if needed.

Step 2: Fill and roll the enchiladas

Lay out the 8 tortillas and divide the chicken and bean mixture evenly between them. Roll each tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Arrange the enchiladas side by side so they fit snugly in the pan.

Step 3: Make the creamy sauce

In a medium bowl, mix together the entire 10-ounce container of Trader Joe's White Queso Dip and the 8 ounces of sour cream until smooth and creamy.

Pour the sauce evenly over the rolled enchiladas, making sure they're well covered. Sprinkle the shredded pepper jack cheese evenly over the top.

Step 4: Bake the casserole

Bake uncovered for 30–35 minutes, or until the sauce is hot and bubbly, the pepper jack cheese is melted and lightly golden. If the cheese starts browning too quickly, loosely cover the baking dish with aluminum foil for the remaining cooking time.

Step 5: Garnish and serve

Remove the casserole from the oven and let it rest for about 5 minutes so the sauce can thicken slightly. Finish with freshly chopped cilantro, sliced jalapeños, and a drizzle of your favorite hot sauce. Serve the creamy chicken enchiladas warm and enjoy!

My Expert Tips for the Best White Chicken Chili Enchilada Casserole

• Drain any excess liquid from the chicken. Trader Joe's Pulled Chicken Salsa Verde comes packed in sauce, and too much extra liquid can make the enchiladas soggy. If there's a lot of liquid in the container, spoon some off before mixing the filling. You still want enough salsa verde to keep the chicken juicy.
• Don't overstuff the tortillas. It's tempting to pack in as much filling as possible, but overfilled enchiladas can split when you roll them. I recommend keeping the filling fairly compact so the tortillas hold their shape and are easier to serve.
• Warm the queso if it's too thick. If the White Queso Dip is straight from the refrigerator, it can be difficult to mix evenly with the sour cream. I recommend warming it in a microwave-safe bowl for 10–15 seconds to soften it before whisking everything together.
• Make the filling ahead of time. If you're planning this for a busy weeknight, you can mix the chicken, beans, and seasonings up to a day in advance. Keep the filling and queso sauce refrigerated separately, then assemble the casserole right before baking. This saves time without letting the tortillas get soggy.
• Add a squeeze of fresh lime before serving. The queso and pepper jack make these enchiladas pretty rich, so I love adding a little fresh lime juice to balance everything out. It's a small addition, but the acidity goes really well with the salsa verde chicken and creamy sauce.

Trader Joe’s White Chicken Chili Enchilada Casserole FAQs

Can I make this chicken enchilada casserole ahead of time?

Yes! You can assemble the enchiladas up to 24 hours in advance, cover the baking dish tightly, and refrigerate until you're ready to cook. Just keep in mind that the tortillas may soften as they sit in the sauce. If you're baking the casserole straight from the refrigerator, allow an extra 5–10 minutes of cooking time and make sure the center is hot and warmed through.

Can you freeze white chicken enchiladas?

Absolutely! You can freeze this chicken enchilada casserole after baking. Let it cool, then transfer individual portions to freezer-safe containers and freeze for up to 2 months for the best quality. Thaw overnight in the refrigerator and reheat in a covered baking dish at 350°F until heated through. The creamy queso sauce may separate slightly after freezing, but the enchiladas will still taste delicious.

Why is my white chicken enchilada sauce watery or grainy?

The sauce can become watery or grainy if the sour cream separates during baking or there's too much liquid in the filling. I recommend using full-fat sour cream and baking the casserole just until it's heated through and the cheese is melted. The sauce will also thicken slightly as the enchiladas rest after coming out of the oven.

Should chicken enchiladas be covered or uncovered when baking?

For this recipe, I recommend baking the enchiladas uncovered at 375°F. This allows the pepper jack cheese to melt and develop some crisp golden spots on top. If the cheese starts browning too much before the casserole is heated through, loosely cover it with aluminum foil for the remaining cooking time.

Are Trader Joe's white chicken enchiladas gluten-free?

Not as written, since Trader Joe's Corn & Wheat Tortillas contain wheat. However, you can make a gluten-free version by using certified gluten-free corn tortillas instead. Be sure to check the labels on the pulled chicken, queso dip, seasonings, and other packaged ingredients to make sure they're gluten-free too.

What do you serve with white chicken enchiladas?

I love serving these creamy chicken enchiladas with cilantro lime rice, Mexican rice, roasted corn, or a simple side salad. Since the casserole already has chicken, beans, and cheese, I recommend something fresh to balance out the richness. Sliced avocado, pico de gallo, or a crunchy cabbage slaw would all be delicious alongside it.

How do you store and reheat leftover chicken enchilada casserole?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them in a baking dish, cover with aluminum foil, and warm in a 350°F oven for about 15–20 minutes, or until the center reaches 165°F. You can also microwave individual portions in 1-minute intervals until heated through. I recommend adding a spoonful of extra queso sauce before reheating if the enchiladas seem dry.

Trader Joe's Recipes to Try Next

• Trader Joe's Flatbread Pizza
• Trader Joe's Focaccia Sandwich
• Trader Joe's Chili Crisp Dumpling Bake
• Trader Joe's Butternut Squash Mac and Cheese