Creamy White Chicken Enchiladas Casserole
Indulge in the creamy goodness of Creamy White Chicken Enchiladas Casserole, a comforting dish perfect for any family gathering or cozy dinner night. This delightful casserole features tender shredded chicken enveloped in a rich and creamy sauce, complemented by zesty green chilies and layers of melted Monterey Jack cheese. With simple preparation steps that take only 35 minutes from start to finish, this recipe is as convenient as it is delicious. Whether you’re serving it for a weeknight meal or a festive celebration, this cheesy delight will quickly become a household favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately six people 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- ¼ cup butter
- ¼ cup flour
- 3 cups chicken broth
- 4 oz can diced green chilies
- 1 cup sour cream
- ½ cup shredded Monterey Jack cheese
- 2 cups cooked, shredded chicken breast
- 6 oz cream cheese, softened
- 10 tortillas (8-inch)
- 1½ cups shredded Monterey Jack cheese for topping
Instructions
- In a saucepan over medium heat, melt the butter and whisk in the flour. Cook for about 1 minute.
- Gradually whisk in the chicken broth until thickened. Stir in the green chilies and sour cream; set aside.
- In a mixing bowl, combine shredded chicken, cream cheese, cumin, and half of the Monterey Jack cheese.
- Preheat oven to 350°F (175°C). Spread sauce on the bottom of a baking dish.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 5 minutes until bubbly.
Nutrition
- Serving Size: 1/6 of casserole (approximately 210g)
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg