Creamy White Chicken enchiladas Casserole

Closeup image of a wooden spatula lifting a white chicken enchilada from the casserole dish.

4.78 from 35 votes

Creamy White Chicken enchiladas Casserole

These Mexican-inspired White Chicken Enchiladas are loaded with irresistible flavors and comforting textures. Soft tortillas are filled with a tangy and creamy chicken filling, smothered with white cheese sauce, and topped with shredded cheese for a bubbling golden finish.

Prep Time10

Cook Time25

Total Time35

Course: Casual Dinner, Main Course

Cuisine: American-Mexican

Servings: servings

Calories: 995kcal

Author: Marisa Franca @ All Our Way

Ingredients

White Enchilada Sauce:

¼ cup butter
¼ cup flour
3 cups chicken broth divided
4 ounces can diced green chilies
1 cup sour cream
½ cup shredded Monterey Jack cheese

Filling:

2 cups cooked chicken breasts shredded
6 ounces cream cheese softened
½ cup sour cream
4 ounces can diced green chilies
1 teaspoon cumin
1½ cups shredded Monterey Jack cheese
10 tortillas 8-inch

Topping:

2 cups Monterey Jack cheese
chopped cilantro for garnish

Instructions

To Make White Enchilada Sauce: (See notes)

In a medium-sized saucepan over medium-high heat, melt the butter. Whisk in the flour and create a roux.
Slowly whisk in 2 cups of the chicken broth until smooth. Cook until the sauce begins to thicken.
Add in the diced green chilis, sour cream, and Monterey Jack cheese.
If the sauce is too thick for your liking, add the remaining 1 cup of broth a little at a time until you reach your desired consistency.

To Make the Filling:

In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.

To Assemble Enchiladas:

Preheat the oven to 350 degrees. Spray a 9x13 inch dish with cooking spray. Lay a tortilla on a flat surface.
Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
Pour the sauce on top of the tortillas and sprinkle with cheese.
Bake for 25-30 minutes or until heated through and cheese is bubbly.
Garnish with cilantro if desired.
If the sauce is too thick for you, add the rest of the broth. Do this a little at a time until it’s just right.

Video

Notes

NOTES: The enchiladas can be frozen (before being cooked) for up to 3 months. Cover them with a double layer of plastic wrap to protect against freezer burn, and make sure the sauce is completely cool before wrapping. When you're ready to cook the enchiladas, let them sit at room temperature before following the original cooking directions.

Note on Sauce Thickness: For a creamier, more controlled sauce, start by whisking 2 cups of the chicken broth into the butter and flour. Once the sauce thickens, add the remaining broth a little at a time until it reaches your preferred consistency. Some broths are thinner than others, so this step helps avoid a sauce that's too runny. You may not need all of the chicken broth in the sauce.

Nutrition