This creamy, cheese-filled casserole combines tender shredded chicken with a rich white sauce for a comforting meal. It is an ideal choice for family dinners or gatherings where a hearty, crowd-pleasing dish is needed.
List of ingredients
- 1/4 cup butter – used to create the roux for the sauce.
- 1/4 cup flour – thickening agent for the white sauce.
- 3 cups chicken broth – divided usage for controlling sauce consistency.
- 4 ounces can diced green chilies – added to the sauce for a mild kick.
- 1 cup sour cream – provides tanginess and thickness to the sauce.
- 1/2 cup shredded Monterey Jack cheese – melts into the sauce for creaminess.
- 2 cups cooked chicken breasts, shredded – the primary protein for the filling.
- 6 ounces cream cheese, softened – creates a rich base for the chicken filling.
- 1/2 cup sour cream – adds moisture and creaminess to the chicken mixture.
- 4 ounces can diced green chilies – adds flavor and texture to the filling.
- 1 teaspoon cumin – provides an earthy, smoky flavor profile.
- 1 1/2 cups shredded Monterey Jack cheese – binds the chicken filling together.
- 10 tortillas (8-inch) – used to wrap the filling.
- 2 cups Monterey Jack cheese – used for the final bubbly topping.
- Chopped cilantro – used as a fresh garnish before serving.
step-by-step instructions
- Prepare the white sauce: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour to create a smooth roux. Slowly whisk in 2 cups of chicken broth until the mixture is smooth and begins to thicken. Stir in the diced green chilies, sour cream, and 1/2 cup of Monterey Jack cheese. If the sauce is too thick, gradually stir in the remaining 1 cup of broth until the desired pourable consistency is reached.
- Mix the filling: In a medium mixing bowl, combine the shredded cooked chicken, softened cream cheese, 1/2 cup sour cream, diced green chilies, cumin, and 1 1/2 cups of Monterey Jack cheese. Stir until all ingredients are evenly distributed.
- Assemble the dish: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking. Place a tortilla on a flat surface, add a portion of the chicken filling, and roll it up tightly. Place the rolled tortilla in the prepared baking dish. Repeat this process for all remaining tortillas.
- Bake and finish: Pour the prepared white sauce evenly over the top of the rolled tortillas. Sprinkle the remaining 2 cups of Monterey Jack cheese over the sauce. Bake for 25-30 minutes until the cheese is bubbly and heated through. Garnish with freshly chopped cilantro and serve immediately.
Pro Techniques for Optimal Results
Create a Smooth Roux for the Sauce
When melting the butter and adding the flour, whisk constantly to prevent the flour from clumping or burning. Cooking the roux for a minute or two before adding the broth removes the raw flour taste and ensures a velvety texture in the final sauce.
Soften Cream Cheese Thoroughly
Ensure the cream cheese is at room temperature before mixing it with the chicken. If the cream cheese is too cold, it will create small lumps in the filling that are difficult to stir out without overworking the chicken.
Prevent Tortilla Cracking
To make the tortillas more pliable, warm them briefly in a microwave for 20 seconds or lightly sear them in a pan with a drop of oil. This prevents them from splitting or tearing when you roll the heavy chicken filling inside.
Control the Sauce Viscosity
Since different brands of chicken broth vary in thickness, add the final cup of broth one tablespoon at a time. The sauce should be thick enough to coat the enchiladas but fluid enough to flow into the gaps between the rolls.
Optimize Oven Placement
Bake the casserole on the center rack of the oven to ensure the bottom heats through and the cheese on top browns evenly. Avoid the top rack, as the cheese may brown too quickly before the center of the enchiladas is hot.
Customization and Ingredient Swaps
Adjusting the Heat Level
For a spicier version, add 1/2 teaspoon of cayenne pepper or red chili flakes to the filling. You can also replace the mild diced green chilies with chopped jalapeños for a more pungent, sharp heat.
Exploring Different White Cheeses
While Monterey Jack is standard for its melting properties, you can use Queso Blanco or Manchego for a more distinct flavor. For a saltier finish, incorporate a small amount of crumbled Cotija or Queso Fresco on top after baking.
Alternative Tortilla Types
Corn tortillas provide a more traditional flavor and a firmer structure, though they require more warming to prevent breaking. Flour tortillas are softer and easier to roll, while gluten-free corn tortillas work well for those with dietary restrictions.
Using Different Protein Options
Shredded turkey breast is an excellent lean substitute for chicken while maintaining the same flavor profile. You can also use a rotisserie chicken to save time on the cooking and shredding process.
Adding Vegetable Mix-ins
To add texture and nutrition, stir in sautéed onions, diced bell peppers, or corn kernels into the chicken filling. Ensure the vegetables are well-drained so they do not make the filling too watery.
Suggested Side Dish Pairings
Fresh Bean Salad
A chilled bean salad with black beans, corn, lime juice, and diced red onions provides a refreshing contrast to the rich creaminess of the enchiladas. The acidity of the lime helps cut through the heavy cheese and sour cream.
Mexican Red Rice
Serve the dish with a side of traditional red rice cooked with tomato paste and garlic. The fluffy texture of the rice absorbs any extra white sauce on the plate, making the meal more filling.
Guacamole and Corn Chips
Freshly mashed avocados with lime, cilantro, and salt offer a creamy but fresh element to the table. Providing a bowl of crisp corn chips allows guests to scoop up extra sauce and guacamole.
Zesty Cabbage Slaw
A shredded cabbage slaw dressed with apple cider vinegar and honey provides a crunchy, tart accompaniment. This prevents the palate from becoming overwhelmed by the richness of the dairy components.
Storage and Preservation Guide
Refrigerator Storage Methods
Place leftover enchiladas in an airtight container or cover the baking dish tightly with plastic wrap. Store them in the refrigerator for 3 to 4 days, ensuring they are cooled slightly before sealing to prevent condensation.
Freezing for Long Term Use
You can freeze the assembled enchiladas before baking for up to 3 months. To prevent freezer burn, cover the dish with a layer of plastic wrap and then a heavy-duty layer of aluminum foil.
Safe Thawing Process
When preparing frozen enchiladas, thaw them in the refrigerator overnight before baking. This ensures that the center reaches the safe internal temperature without burning the cheese on top.
Best Reheating Practices
Reheat portions in the oven at 325 degrees Fahrenheit until the internal temperature reaches 165 degrees Fahrenheit. If using a microwave, cover the dish with a damp paper towel to keep the tortillas from drying out.
Troubleshooting Common Issues
Fixing a Runny Sauce
If the sauce is too thin after adding all the ingredients, simmer it on low heat for an additional 5 minutes to reduce the liquid. Alternatively, whisk in a small cornstarch slurry (cornstarch mixed with water) to thicken it quickly.
Preventing Filling Leakage
To stop the filling from leaking out the ends, leave about a half-inch margin of tortilla around the edges. Fold the sides in slightly before rolling to create a more secure seal.
Addressing Burnt Top Cheese
If the cheese is browning too quickly but the filling is still cold, cover the dish loosely with aluminum foil. This protects the top from direct heat while allowing the interior to finish cooking.
Solving Lumpy Filling Issues
If the filling feels grainy, it is likely due to cold cream cheese. Use a hand mixer or a whisk to blend the cream cheese and sour cream together before adding the chicken and other ingredients.
Frequently Asked Questions
What is white enchilada sauce made of?
The sauce is a derivative of a Béchamel, consisting of a butter and flour roux thickened with chicken broth. It is then enriched with sour cream, Monterey Jack cheese, and diced green chilies for flavor.
Which white cheese melts best for this recipe?
Monterey Jack is highly recommended because it has a low melting point and a mild flavor that doesn’t overpower the chicken. Other good options include Mozzarella or mild Provolone.
Can I make these enchiladas ahead of time?
Yes, you can assemble the entire dish the night before and keep it refrigerated. Simply bring the dish to room temperature for 30 minutes before placing it in the oven to ensure even heating.
How do I keep the tortillas from getting soggy?
Avoid over-pouring the sauce on the sides of the tortillas; focus the sauce on the top. Baking at the correct temperature also ensures the sauce thickens and sets rather than soaking into the wraps.
Can I use a different broth for the sauce?
Vegetable broth is a suitable substitute for chicken broth if you prefer a different flavor profile. Ensure the broth is unsalted or low-sodium to control the overall saltiness of the dish.
Print
Creamy White Chicken Enchiladas Casserole
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Diet: General
Description
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.
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 3 cups chicken broth, divided
- 4 ounces can diced green chilies
- 1 1/2 cups sour cream, divided
- 4 cups shredded Monterey Jack cheese, divided
- 2 cups cooked chicken breasts, shredded
- 6 ounces cream cheese, softened
- 1 teaspoon cumin
- 10 tortillas (8-inch)
- chopped cilantro for garnish
Instructions
- Step: In a medium-sized saucepan over medium-high heat, melt the butter.
- Step: Whisk in the flour and create a roux.
- Step: Slowly whisk in 2 cups of the chicken broth until smooth.
- Step: Cook until the sauce begins to thicken.
- Step: Add in the diced green chilies, sour cream, and Monterey Jack cheese.
- Step: 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.
- Step: In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.
- Step: Preheat the oven to 350 degrees.
- Step: Spray a 9×13 inch dish with cooking spray.
- Step: Lay a tortilla on a flat surface, divide the filling evenly, roll the tortilla up and put it in the baking dish.
- Step: Continue until you have used all of the tortillas.
- Step: Pour the sauce on top of the tortillas and sprinkle with cheese.
- Step: Bake for 25-30 minutes or until heated through and cheese is bubbly.
- Step: Garnish with cilantro if desired.
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. For a creamier, more controlled sauce, start by whisking 2 cups of the chicken broth into the butter and flour and add the remaining broth only if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 995 kcal
- Sugar: 8 g
- Sodium: 1902 mg
- Fat: 69 g
- Saturated Fat: 39 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.4 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 230 mg
Keywords: creamy white chicken enchiladas, Mexican-inspired, casserole, dinner, cheesy chicken
