Description
This Creamy White Chicken Enchilada Casserole is a comforting and delicious twist on traditional enchiladas. Featuring tender shredded chicken combined with a rich, creamy white sauce made from butter, flour, chicken broth, sour cream, and Monterey Jack cheese, it’s layered with tortillas and baked to bubbly perfection. Garnished with fresh cilantro, this casserole offers a perfect balance of creamy texture and mild spicy flavors from green chilies and cumin, making it an ideal family-friendly meal ready in just 35 minutes.
Ingredients
Scale
White Enchilada Sauce:
- 1/4 cup butter
- 1/4 cup flour
- 3 cups chicken broth
- 1 (4 oz) can diced green chilies
- 1 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
Filling:
- 2 cups cooked chicken breasts, shredded
- 6 oz cream cheese, softened
- 1/2 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 tsp cumin
- 1 1/2 cups shredded Monterey Jack cheese
Assembly and Topping:
- 10 (8-inch) tortillas
- 2 cups shredded Monterey Jack cheese (for topping)
- Chopped cilantro, for garnish
Instructions
- Make the White Enchilada Sauce: In a saucepan, melt 1/4 cup butter over medium heat. Stir in 1/4 cup flour and cook for about a minute to form a roux. Gradually whisk in 3 cups chicken broth, making sure to avoid lumps. Add 1 (4 oz) can diced green chilies, 1 cup sour cream, and 1/2 cup shredded Monterey Jack cheese. Continue stirring until the sauce thickens, then remove from heat.
- Prepare the Filling: In a mixing bowl, combine 2 cups shredded cooked chicken breasts, 6 oz softened cream cheese, 1/2 cup sour cream, 1 (4 oz) can diced green chilies, 1 teaspoon cumin, and 1 1/2 cups shredded Monterey Jack cheese. Mix until well blended and creamy.
- Assemble the Enchiladas: Preheat the oven to 350°F (175°C). Lightly grease a baking dish. Lay one tortilla flat and spoon an even amount of the chicken filling in the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
- Pour the Sauce: Once all tortillas are arranged, evenly pour the prepared white enchilada sauce over the rolled tortillas in the baking dish.
- Add Topping Cheese: Sprinkle 2 cups shredded Monterey Jack cheese evenly over the sauce-covered enchiladas to create a golden, cheesy crust upon baking.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden on top. Remove from oven and garnish with chopped cilantro before serving.
Notes
- Make sure to shred the chicken breasts finely for better texture in the filling.
- Use softened cream cheese at room temperature for easier mixing.
- You can substitute Monterey Jack cheese with a mild cheddar or mozzarella if preferred.
- If you like more spice, add a pinch of cayenne or chopped jalapeños to the filling.
- Let the casserole rest 5 minutes after baking to set before slicing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
