Chicken Enchiladas Casserole

Dive into a plate of creamy white chicken enchiladas casserole, where tender tortillas cradle a rich, savory chicken filling. Topped with a luscious white cheese sauce, this baked dish is a comforting crowd-pleaser with a Mexican-inspired twist. Perfect for family dinners or potlucks, this recipe offers a delightful combination of creamy, cheesy, and tangy flavors.

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Key Ingredients for Creamy White Chicken Enchiladas Casserole

For the Sauce

• Butter – Forms the base of the creamy roux for the sauce.
• All-purpose flour – Thickens the sauce to velvety perfection.
• Chicken broth – Adds depth and a savory note.
• Diced green chilies – Infuses a mild tangy heat.
• Sour cream – Brings tangy creaminess to the sauce.
• Monterey Jack cheese – Melts into a silky, gooey finish.

For the Filling

• Cooked chicken breasts – Shredded for a tender, protein-packed base.
• Cream cheese – Adds creamy richness to the filling.
• Sour cream – Enhances the tangy flavor.
• Ground cumin – Adds warm, earthy undertones.
• Diced green chilies – Provides subtle spice and zest.
• Monterey Jack cheese – Blends beautifully into the filling.

For Assembly

• Tortillas – Soft and pliable, they encase the delicious filling.
• Monterey Jack cheese – Bakes to a bubbly, golden topping.
• Chopped cilantro – Adds a fresh, herbaceous garnish.

How to Make This Creamy Delight

1. Craft the Velvety Sauce

Start by creating a roux with butter and flour. Gradually whisk in chicken broth until smooth. Add diced chilies, sour cream, and shredded cheese, stirring until thickened.

2. Mix the Flavorful Filling

Combine shredded chicken, cream cheese, sour cream, chilies, cumin, and cheese into a creamy, flavorful mixture.

3. Assemble Like a Pro

Fill soft tortillas with the chicken mixture, roll tightly, and arrange them in a greased baking dish. Top generously with sauce and sprinkle with cheese.

4. Bake to Perfection

Bake the dish at 350°F for 25-30 minutes, until the cheese is golden and bubbly. Garnish with cilantro and serve warm.

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Tips for the Ultimate Enchiladas

For a spicier kick, swap Monterey Jack for pepper jack cheese. If tortillas seem dry or crack, warm them in the microwave to make rolling easier. To save time, use rotisserie chicken for the filling.

Storing and Reheating

Leftovers stay delicious for up to three days in the fridge. Store in an airtight container. To reheat, bake at 350°F until warmed through or microwave in small portions. For freezing, assemble the dish without baking, wrap tightly, and freeze for up to three months. Thaw overnight and bake fresh when ready.

Experience the irresistible charm of creamy white chicken enchiladas casserole—comfort food at its finest!

Chicken Enchiladas Recipe

These Mexican-inspired white chicken enchiladas bring together tender tortillas filled with a creamy, flavorful chicken mixture, topped with a velvety white cheese sauce, and baked to golden, bubbling perfection. A comforting main course that is sure to please any crowd.

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Course: Main Course

Cuisine: American

Keyword: Chicken Enchiladas Recipe

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 5

Ingredients

For the White Enchilada Sauce

• ¼ cup butter
• ¼ cup all-purpose flour
• 3 cups chicken broth
• 4 ounces canned diced green chilies
• 1 cup sour cream
• ½ cup shredded Monterey Jack cheese

For the Filling

• 2 cups shredded cooked chicken breasts
• 6 ounces cream cheese softened
• ½ cup sour cream
• 4 ounces canned diced green chilies
• 1 teaspoon ground cumin
• 1½ cups shredded Monterey Jack cheese

For the Assembly

• 10 tortillas 8-inch
• 2 cups shredded Monterey Jack cheese
• Chopped cilantro for garnish

Instructions

Prepare the White Enchilada Sauce:

• In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour, forming a smooth roux. Gradually pour in the chicken broth, whisking continuously. Add the diced green chilies, sour cream, and Monterey Jack cheese, whisking until the sauce thickens. Remove from heat.

Prepare the Filling:

• In a mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, diced green chilies, cumin, and Monterey Jack cheese until well blended.

Assemble the Enchiladas:

• Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray. Lay each tortilla flat and evenly distribute the chicken filling among them. Roll each tortilla tightly and place seam-side down in the prepared dish.

Add Sauce and Toppings:

• Pour the prepared white enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle the shredded Monterey Jack cheese evenly over the top.

Bake:

• Place the dish in the oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, with a slight golden hue.

Garnish and Serve:

• Remove from the oven and let cool slightly. Garnish with freshly chopped cilantro before serving.

Notes

These enchiladas can be frozen uncooked for up to 3 months. To freeze, allow the sauce to cool completely, then wrap the dish in a double layer of plastic wrap. Thaw completely and bring to room temperature before baking according to the recipe.