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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
Cook Time 25 minutes
Total Time 55 minutes
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.