Name: White Chicken Enchiladas (Easy Casserole)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-American
Ingredients: 3-4 cups shredded cooked chicken (rotisserie, canned, or leftover); 2 cans (4 oz each) diced green chiles (mild or hot); 8 oz cream cheese, softened; 2 cups shredded Monterey Jack cheese (divided); 1 cup shredded mozzarella cheese; 10-12 flour tortillas; 4 tbsp butter; 3 tbsp all-purpose flour; 2 cups chicken broth; 1/2 tsp ground cumin; Salt and pepper to taste; Fresh cilantro and green onions for garnish

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I was cleaning out my fridge and had rotisserie chicken, cream cheese, and tortillas staring back at me. I mixed the chicken with green chiles and cream cheese, rolled it into tortillas, covered everything with a creamy sauce, and baked it. My family devoured it in minutes. My teenager asked if we could have this every week. This White Chicken Enchiladas became our favorite weeknight dinner that feels like we’re eating at a Mexican restaurant.

This creamy, cheesy casserole is the ultimate lazy dinners solution. For a similar creamy comfort food in bowl form, my easy white chicken chili is ready in 30 minutes. When you want hands-off cooking, my crockpot white chicken chili simmers all day. And for lightning-fast pressure cooking, my instant pot white chicken chili is done in 15 minutes.

Why These Enchiladas Win

I have made this countless times for family dinners, and here is why it is unstoppable.

Restaurant Quality: These taste like they came from a Mexican restaurant, but you made them at home.
Creamy Perfection: The white sauce is silky and luxurious without being heavy or overpowering.
Minimal Effort: Just mix, roll, cover, and bake. No complicated techniques required.
Make-Ahead Magic: Prepare completely the day before. Just bake when ready.
Feeds a Crowd: One casserole easily serves 6-8 people for weeknight dinners or gatherings.

The Enchilada Ingredients Lineup

This recipe is built on simplicity and creamy richness.

The Chicken
Any cooked chicken works beautifully. Rotisserie chicken is fastest, but shredded cooked chicken or even canned chicken are all perfect. Use 3-4 cups total.

The Green Chiles
Canned diced green chiles bring mild heat and that signature white enchilada flavor. They are the soul of this dish.

The Cream Cheese
Softened cream cheese mixed with the chicken creates a luxurious filling. Do not skip this it is essential.

The White Sauce
A simple béchamel made with butter, flour, and chicken broth creates the creamy coating. This is what makes these enchiladas special.

The Cheese Topping
Shredded Monterey Jack and mozzarella melt into a golden, crispy layer on top. Both cheeses are important for the perfect texture.

The Tortillas
Flour tortillas are ideal for white chicken enchiladas. They are sturdy enough to hold filling without tearing.

How to Make It: Easy Assembly Method

This casserole comes together simply and bakes into perfection.

Step 1: Make the Filling
In a large bowl, combine shredded chicken, softened cream cheese, diced green chiles, half the Monterey Jack cheese, salt, and pepper. Mix until well combined.

Step 2: Make the White Sauce
In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes until lightly golden. Gradually whisk in chicken broth until smooth. Continue cooking and stirring until the sauce thickens, about 5 minutes. Season with salt, pepper, and cumin.

Step 3: Spread Sauce Base
Spread a thin layer of white sauce on the bottom of a greased 9×13 baking dish.

Step 4: Fill Tortillas
Warm the tortillas slightly to make them pliable. Spoon about 1/4 cup filling onto each tortilla, then roll tightly. Place seam-side down in the baking dish.

Step 5: Cover with Sauce
Pour the remaining white sauce over the rolled enchiladas, making sure they are well covered.

Step 6: Add Cheese Topping
Sprinkle the remaining Monterey Jack and mozzarella cheese evenly over the top.

Step 7: Bake
Bake at 350°F for 25-30 minutes until the top is golden brown and bubbly around the edges.

Step 8: Rest and Serve
Let cool for 5 minutes before serving. Garnish with fresh cilantro and green onions.

Easy Ways to Customize Your Enchiladas

This creamy base is flexible for personalization.

Make Them Spicier
Add diced jalapeños to the filling or use hot green chiles instead of mild.

Make Them Milder
Use mild green chiles and skip any extra spices. The cream cheese is already rich.

Add More Vegetables
Mix corn, diced bell peppers, or sautéed spinach into the filling for extra nutrition.

Make Them Extra Cheesy
Add more Monterey Jack to the filling, or use a blend of cheeses for the topping.

Add Bacon
Mix crispy bacon crumbles into the chicken filling for smoky depth.

Go Mexican
Add cotija cheese, cilantro, and a splash of lime to the filling for authentic flavor.

Party Planning with These Enchiladas

These creamy enchiladas are perfect as a main dish for gatherings. For a hearty bean version, try my white bean chicken chili that pairs beautifully as a side. For extra creaminess in chili form, my cream cheese chicken chili offers similar indulgence.

For a complete Mexican-inspired spread, serve these enchiladas alongside my simple white chicken chili for variety. For an Italian twist on white chicken comfort food, pair with my white chicken lasagna soup. And for classic tomato-based chili lovers, my chicken chili crockpot offers traditional flavors with similar ease.

Pro Tips for Enchilada Perfection

Softened Cream Cheese: Let it sit at room temperature for 30 minutes before mixing with chicken. Cold cream cheese creates lumps.
Do Not Overfill: Use about 1/4 cup filling per tortilla. Too much filling causes them to burst open during baking.
Warm the Tortillas: Slightly warm tortillas are pliable and less likely to tear when rolling. Microwave them wrapped in a damp towel for 30 seconds.
Make a Smooth Sauce: Whisk constantly when making the béchamel to prevent lumps. This is the key to silky sauce.
Shred Chicken Finely: Finely shredded chicken distributes better in the filling and makes rolling easier.
Sauce Coverage: Make sure the enchiladas are well covered with sauce. This keeps them moist during baking.
Do Not Overbake: Check at 25 minutes. Overbaking dries out the enchiladas.
Let It Rest: Five minutes of resting allows the casserole to set slightly, making serving easier.
Storage: Keep in the fridge for up to 3 days. Reheat covered at 350°F for 15-20 minutes.
Make Ahead: Prepare completely, cover, and refrigerate overnight. Bake directly from the fridge, adding 5-10 minutes to baking time.

The Enchiladas That Changed Everything

This White Chicken Enchiladas is proof that restaurant-quality Mexican food can be made at home in under an hour. Creamy, cheesy, and bursting with flavor, they taste like you spent all day cooking but require minimal effort. Make them once for family dinner, and you will make them again and again.

Whether you are feeding a hungry family on a weeknight or impressing guests with your culinary skills, these enchiladas deliver pure comfort and satisfaction in every bite.

White Chicken Enchiladas (Easy Casserole)

Author: danyrecipes
Total Time: 50 mins
Yield: 6-8 Servings

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Description

Creamy white chicken enchiladas made easy! Tender chicken, green chiles, cream cheese, and a silky white sauce. Restaurant-quality Mexican casserole that’s surprisingly simple to make.

Ingredients

3–4 cups shredded cooked chicken (rotisserie, canned, or leftover)
2 cans (4 oz each) diced green chiles (mild or hot)
8 oz cream cheese, softened
2 cups shredded Monterey Jack cheese (divided)
1 cup shredded mozzarella cheese
10–12 flour tortillas
4 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1/2 tsp ground cumin
Salt and pepper to taste
Fresh cilantro and green onions for garnish

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Instructions

Make Filling: In a large bowl, combine shredded chicken, softened cream cheese, diced green chiles, 1 cup Monterey Jack cheese, salt, and pepper. Mix until well combined.
Make White Sauce: In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes until lightly golden. Gradually whisk in chicken broth until smooth. Continue cooking and stirring until sauce thickens, about 5 minutes. Season with salt, pepper, and cumin.
Prepare Casserole: Spread a thin layer of white sauce on the bottom of a greased 9×13 baking dish.
Fill Tortillas: Warm tortillas slightly to make them pliable. Spoon about 1/4 cup filling onto each tortilla and roll tightly. Place seam-side down in the baking dish.
Cover with Sauce: Pour remaining white sauce over rolled enchiladas, making sure they are well covered.
Add Cheese Topping: Sprinkle remaining 1 cup Monterey Jack and mozzarella cheese evenly over top.
Bake: Bake at 350°F for 25-30 minutes until top is golden brown and bubbly around edges.
Rest and Serve: Let cool for 5 minutes before serving. Garnish with fresh cilantro and green onions.