Creamy White Chicken enchiladas Casserole Recipe

If you’re looking for a delicious and comforting meal, creamy white chicken enchiladas casserole is the perfect dish. This recipe combines tender chicken, creamy sauce, and gooey cheese, all wrapped up in soft tortillas and baked to perfection. It’s a family-friendly dish that’s easy to make and sure to be a hit at the dinner table.

Step-by-Step Cooking Instructions

Step 1: Prepare the Chicken Filling

1. Cook and Shred the Chicken: If you haven’t done so already, cook the chicken breasts by boiling or baking them until fully cooked. Shred the chicken using two forks or a stand mixer.
2. Mix the Filling: In a large mixing bowl, combine the shredded chicken, sour cream, softened cream cheese, shredded Monterey Jack and cheddar cheeses, diced green chilies, garlic powder, onion powder, salt, and pepper. Mix until well combined and set aside.

Step 2: Make the White Sauce

1. Create a Roux: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture turns golden brown.
2. Add the Broth: Gradually whisk in the chicken broth, ensuring there are no lumps. Continue to cook, stirring occasionally, until the sauce begins to thicken, about 3-5 minutes.
3. Finish the Sauce: Reduce the heat to low and stir in the sour cream, shredded Monterey Jack cheese, and heavy cream. Add the cumin, chili powder (if using), salt, and pepper. Stir until the cheese is melted and the sauce is smooth. Remove from heat and set aside.

Step 3: Assemble the Casserole

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Fill the Tortillas: Lay out the flour tortillas on a flat surface. Spoon 2-3 tablespoons of the chicken filling onto each tortilla. Roll the tortillas up tightly and place them seam-side down in a greased 9×13-inch baking dish.
3. Pour the Sauce: Once all the tortillas are filled and placed in the dish, pour the prepared white sauce evenly over the top. Use a spatula to spread the sauce, ensuring that all the tortillas are well-coated.
4. Add the Cheese: Sprinkle the remaining Monterey Jack and cheddar cheeses over the top of the casserole.

Step 4: Bake the Casserole

1. Bake: Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
2. Cool: Remove the casserole from the oven and allow it to cool for 5-10 minutes before serving.

Step 5: Serve and Garnish

1. Garnish: If desired, garnish the casserole with freshly chopped cilantro for a burst of color and flavor.
2. Serve: Slice the casserole into portions and serve warm.

Serving Suggestions

Pairing Ideas

• Mexican Rice: Serve alongside Mexican or Spanish rice for a complete meal.
• Refried Beans: Creamy refried beans make a perfect side dish to accompany this casserole.
• Guacamole and Salsa: Fresh guacamole and salsa add a refreshing contrast to the creamy, cheesy casserole.

Topping Ideas

• Jalapenos: Add a spicy kick by topping your serving with sliced jalapenos.
• Pico de Gallo: Fresh pico de gallo adds a burst of freshness and acidity.
• Sour Cream: A dollop of sour cream on top adds extra creaminess.

Tips for Success

Perfecting the Chicken Filling

• Use Fresh Chicken: For the best flavor, use freshly cooked and shredded chicken. Rotisserie chicken can also be a convenient option.
• Adjust the Spices: If you prefer a spicier filling, feel free to add more chili powder or even a dash of cayenne pepper.

Achieving a Creamy White Sauce

• Whisk Constantly: To avoid lumps in your sauce, whisk continuously when adding the chicken broth to the roux.
• Don’t Overheat the Sauce: Once the sour cream is added, keep the sauce on low heat to prevent curdling.

Conclusion

This creamy white chicken enchiladas casserole is a delightful, comforting dish that’s sure to please everyone at the table. It’s easy to make and packed with flavor, making it perfect for weeknight dinners or gatherings with family and friends. The combination of tender chicken, rich white sauce, and melted cheese creates a meal that’s both satisfying and indulgent.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance. Cover it with plastic wrap or aluminum foil and store it in the refrigerator. When ready to bake, remove the cover and bake as directed.

Can I freeze the casserole?

Yes, this casserole freezes well. After assembling, cover it tightly with aluminum foil and freeze for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed.

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas can be used if you prefer. They add a slightly different texture and flavor that pairs well with the creamy sauce.

What can I use as a substitute for sour cream?

If you’re looking for a substitute, Greek yogurt works well in place of sour cream, providing a similar tangy flavor and creamy texture.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Yield: 6

Creamy White Chicken enchiladas Casserole Recipe

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If you're looking for a delicious and comforting meal, creamy white chicken enchiladas casserole is the perfect dish. This recipe combines tender chicken, creamy sauce, and gooey cheese, all wrapped up in soft tortillas and baked to perfection. It's a family-friendly dish that's easy to make and sure to be a hit at the dinner table.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• For the Enchiladas:
• 2 cups cooked and shredded chicken (rotisserie chicken works well)
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese, divided
• 1 cup shredded cheddar cheese
• 1 can (4 oz) diced green chilies
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 8 small flour tortillas
• For the Creamy White Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup sour cream
• 1 can (4 oz) diced green chilies
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
   
2. Prepare the Filling:
   In a large mixing bowl, combine the shredded chicken, 1 cup of sour cream, 1 cup of Monterey Jack cheese, cheddar cheese, diced green chilies, garlic powder, onion powder, ground cumin, salt, and pepper. Mix well.
   
3. Assemble the Enchiladas:
   Lay a tortilla flat and spoon about 1/4 cup of the chicken mixture down the center.
   Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
   
4. Make the Creamy White Sauce:
   In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
   Gradually whisk in the chicken broth until smooth and thickened, about 3-5 minutes.
   Remove from heat and stir in the sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper until well combined.
   
5. Pour the Sauce Over the Enchiladas:
   Pour the creamy white sauce evenly over the assembled enchiladas, ensuring they are well covered.
   Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
   
6. Bake:
   Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
   Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
   
7. Serve:
   Let the casserole cool for a few minutes before serving. Garnish with chopped cilantro, green onions, or diced tomatoes if desired.

Notes

Chicken: You can use rotisserie chicken, grilled chicken, or even leftover turkey for this recipe.

Tortillas: Flour tortillas are used for a soft texture, but corn tortillas can be substituted if preferred.

Cheese: Feel free to mix up the cheeses with Pepper Jack or a Mexican blend for extra flavor.

Make-Ahead: This casserole can be assembled a day in advance and stored in the refrigerator. Bake just before serving for the best results.

Freezing: The casserole can also be frozen before baking. Thaw in the refrigerator overnight and bake as directed, adding 10-15 minutes to the baking time.