Short Description
These Mexican-inspired White Chicken Enchiladas are packed with irresistible flavors and comforting textures. Soft tortillas are filled with a creamy, tangy chicken filling, then smothered in a rich white cheese sauce and topped with shredded cheese for a bubbly golden finish. This easy casserole is perfect for weeknight dinners or special gatherings.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of cream cheese, sour cream, and melted jack cheese creates a luscious, comforting dish.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for beginners.
- Great for Meal Prep: Make ahead and store for a quick and delicious meal.
- Family-Friendly: A crowd-pleaser that both kids and adults will enjoy.
- Customizable: Easily adjust the spice level or add extra ingredients to suit your taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups cooked chicken breasts, shredded
- 2 (4-ounce) cans green chiles
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1 teaspoon cumin
- 10 (8-inch) tortillas
- 1/4 cup butter
- 6 ounces cream cheese, softened
- 4 cups jack cheese, shredded
- 1 1/2 cups sour cream
- Fresh cilantro for garnish (optional)
Directions
- Prepare the filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, green chiles, and 1 cup of shredded jack cheese. Mix until well combined.
- Fill the tortillas: Divide the chicken mixture evenly among the tortillas. Roll each tortilla tightly and place them seam-side down in a greased baking dish.
- Make the white sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cumin, cooking for about 1 minute. Slowly whisk in the chicken broth until smooth and slightly thickened.
- Add the dairy: Remove the saucepan from heat and stir in the sour cream and remaining green chiles until the sauce is creamy and well combined.
- Assemble the casserole: Pour the white sauce over the rolled tortillas in the baking dish. Sprinkle the remaining jack cheese on top.
- Bake: Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro if desired. Serve hot and enjoy!
Servings and Timing
- Servings: 5
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicier Version: Add chopped jalapeños or use pepper jack cheese for extra heat.
- Vegetarian Option: Replace chicken with sautéed mushrooms, bell peppers, or black beans.
- Gluten-Free: Use gluten-free tortillas and a cornstarch slurry instead of flour to thicken the sauce.
- Extra Creamy: Add an extra ½ cup of sour cream for a richer texture.
- Topping Ideas: Serve with sliced avocado, diced tomatoes, or a drizzle of hot sauce for added flavor.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap individual enchiladas in foil and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Bake at 350°F (175°C) for 15-20 minutes or microwave individual portions for 2-3 minutes until heated through.
FAQs
How can I make this dish ahead of time?
Assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking.
Can I use rotisserie chicken?
Yes, rotisserie chicken works well and saves time on preparation.
What can I serve with these enchiladas?
Pair them with Mexican rice, black beans, or a fresh side salad.
Can I use corn tortillas instead of flour?
Yes, but warm them slightly before rolling to prevent cracking.
How do I make it less spicy?
Use mild green chiles and a mild cheese variety like Monterey Jack.
Can I substitute sour cream?
Greek yogurt is a great alternative for a slightly tangy, healthier option.
How do I prevent the tortillas from getting soggy?
Avoid overfilling with sauce and bake uncovered for a crispier top.
Can I use different cheeses?
Yes, try cheddar, mozzarella, or a Mexican blend for varied flavors.
Is this recipe keto-friendly?
Use low-carb tortillas and a thickened cream-based sauce instead of flour.
How do I reheat frozen enchiladas?
Bake from frozen at 350°F (175°C) for about 30-40 minutes until heated through.
Conclusion
This Creamy White Chicken Enchiladas Casserole is a delicious and satisfying dish that brings together comforting flavors and textures in every bite. Whether you’re making it for a weeknight dinner, meal prepping, or serving guests, it’s a guaranteed hit. Customize it to your taste and enjoy a restaurant-quality meal at home!
Print
- Total Time: 35 minutes
- Yield: 5 servings 1x
Description
These Creamy White Chicken Enchiladas are the ultimate comfort food with a delicious Mexican-inspired twist. Soft tortillas are stuffed with a rich and creamy chicken filling, covered in a smooth white cheese sauce, and baked until golden and bubbly. This easy casserole is perfect for family dinners or gatherings, bringing bold flavors and irresistible textures to your table.
Ingredients
- Meat:
- 2 cups cooked chicken breasts, shredded
- Produce:
- Fresh cilantro (for garnish)
- 2 (4-ounce) cans green chiles
- Canned Goods:
- 3 cups chicken broth
- Baking & Spices:
- 1/4 cup flour
- 1 teaspoon cumin
- Bread & Baked Goods:
- 10 (8-inch) tortillas
- Dairy:
- 1/4 cup butter
- 6 ounces cream cheese
- 4 cups Monterey Jack cheese, shredded
- 1 1/2 cups sour cream
Instructions
- Preheat & Prep:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the Filling:
- In a bowl, mix the cooked shredded chicken, green chiles, 2 cups of shredded Jack cheese, and 1/2 cup of sour cream. Season with cumin.
- Assemble the Enchiladas:
- Spoon the chicken mixture evenly into each tortilla, roll them up, and place them seam-side down in the prepared baking dish.
- Make the White Sauce:
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Slowly whisk in the chicken broth and cook until thickened.
- Lower the heat and stir in the cream cheese until melted. Remove from heat and mix in the remaining sour cream.
- Bake:
- Pour the white sauce over the enchiladas, ensuring they are fully covered. Sprinkle the remaining 2 cups of Jack cheese on top.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish & Serve:
- Remove from the oven and let it sit for 5 minutes. Garnish with fresh cilantro and serve warm.
Notes
- For extra flavor, add sautéed onions or jalapeños to the filling.
- Substitute Monterey Jack cheese with Pepper Jack for a spicier kick.
- Serve with salsa, guacamole, or a side of Mexican rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican-Inspired
