Creamy White Chicken Enchiladas Casserole

why make this recipe

Creamy White Chicken Enchiladas Casserole is a comforting dish that brings warmth to any table. It combines tender chicken, creamy cheese, and flavorful spices, all wrapped in tortillas and baked to perfection. This recipe is great for families and gatherings, making it a perfect choice for dinner. Plus, it’s easy to make and can be prepared ahead of time, saving you time and stress during meal prep.

how to make Creamy White Chicken Enchiladas Casserole

Ingredients:

• ¼ cup butter
• ¼ cup flour
• 3 cups chicken broth
• 4 ounces can diced green chilies
• 1 cup sour cream
• ½ cup shredded Monterey Jack cheese
• 2 cups cooked chicken breasts, shredded
• 6 ounces cream cheese, softened
• 1 teaspoon cumin
• 1½ cups shredded Monterey Jack cheese
• 10 tortillas (8-inch)
• 2 cups Monterey Jack cheese
• Chopped cilantro for garnish

Directions:

To Make White Enchilada Sauce:

1. In a saucepan, melt the butter over medium heat.
2. Stir in the flour and cook for about one minute.
3. Gradually whisk in the chicken broth until smooth.
4. Add the diced green chilies, 1 cup sour cream, and cumin. Cook until the sauce thickens.

To Make the Filling:

1. In a mixing bowl, combine the shredded chicken, softened cream cheese, and ½ cup Monterey Jack cheese.
2. Mix well until blended.

To Assemble Enchiladas:

1. Preheat the oven to 350°F (175°C).
2. Spread some of the white sauce on the bottom of a baking dish.
3. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the dish.
4. Pour the remaining white sauce over the enchiladas and sprinkle with the remaining Monterey Jack cheese.
5. Bake for 20-25 minutes until the cheese is bubbly and golden.

how to serve Creamy White Chicken Enchiladas Casserole

Serve the creamy white chicken enchiladas with a sprinkle of chopped cilantro on top. You can also add sides like rice, black beans, or a fresh salad to complete the meal. A dollop of sour cream or some avocado on the side enhances the flavors.

how to store Creamy White Chicken Enchiladas Casserole

Let the casserole cool completely before storing it. Place leftovers in an airtight container in the fridge. This dish can stay fresh for 3-4 days. If you want to freeze it, wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to three months. To reheat, simply bake it in the oven until warm.

tips to make Creamy White Chicken Enchiladas Casserole

• For added flavor, use rotisserie chicken instead of cooked chicken breasts.
• You can spice it up by adding jalapeños or using spicy diced green chilies.
• Feel free to mix different types of cheese for a unique taste.

variation

You can substitute the chicken with shredded beef or use black beans for a vegetarian option. Swap Monterey Jack cheese for cheddar cheese for a different flavor profile. Experimenting with different ingredients can lead to delightful new versions of this classic dish.

FAQs

Can I make Creamy White Chicken Enchiladas ahead of time?
Yes, you can assemble the casserole ahead of time and keep it in the fridge for up to 24 hours before baking.

Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work well for this recipe. Just be sure to warm them slightly before filling to make them pliable.

What sides go well with this casserole?
This dish pairs nicely with Mexican rice, a side of refried beans, or a fresh green salad.

Creamy White Chicken Enchiladas Casserole

A comforting casserole of tender chicken, creamy cheese, and flavorful spices baked in tortillas, perfect for family dinners and gatherings.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Enchilada Sauce

• ¼ cup butter
• ¼ cup flour
• 3 cups chicken broth
• 4 ounces can diced green chilies
• 1 cup sour cream
• 1 teaspoon cumin

For the Filling

• 2 cups cooked chicken breasts, shredded You can use rotisserie chicken for added flavor.
• 6 ounces cream cheese, softened
• ½ cup shredded Monterey Jack cheese

For Assembly

• 10 pieces tortillas (8-inch) Can substitute with corn tortillas.
• 1½ cups shredded Monterey Jack cheese
• 2 cups Monterey Jack cheese For topping.
• Chopped cilantro for garnish

Method

 

Make the White Enchilada Sauce

1. In a saucepan, melt the butter over medium heat.
2. Stir in the flour and cook for about one minute.
3. Gradually whisk in the chicken broth until smooth.
4. Add the diced green chilies, 1 cup sour cream, and cumin. Cook until the sauce thickens.

Make the Filling

1. In a mixing bowl, combine the shredded chicken, softened cream cheese, and ½ cup Monterey Jack cheese.
2. Mix well until blended.

Assemble Enchiladas

1. Preheat the oven to 350°F (175°C).
2. Spread some of the white sauce on the bottom of a baking dish.
3. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the dish.
4. Pour the remaining white sauce over the enchiladas and sprinkle with the remaining Monterey Jack cheese.
5. Bake for 20-25 minutes until the cheese is bubbly and golden.

Notes

Let the casserole cool completely before storing it. Leftovers can be kept in an airtight container in the fridge for 3-4 days or frozen for up to three months. To reheat, bake until warm.