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
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.
Notes
Softened Cream Cheese: Let sit at room temperature for 30 minutes before mixing. Cold cream cheese creates lumps.
Do Not Overfill: Use about 1/4 cup filling per tortilla to prevent bursting.
Warm Tortillas: Slightly warm tortillas are pliable and less likely to tear. Microwave wrapped in damp towel for 30 seconds.
Smooth Sauce: Whisk constantly when making béchamel to prevent lumps.
Shred Finely: Finely shredded chicken distributes better and makes rolling easier.
Sauce Coverage: Ensure enchiladas are well covered with sauce for moisture.
Check at 25 Minutes: Overbaking dries out enchiladas.
Rest 5 Minutes: Allows casserole to set slightly for easier serving.
Storage: Refrigerate for up to 3 days. Reheat covered at 350°F for 15-20 minutes.
Make Ahead: Prepare completely and refrigerate overnight. Bake directly from fridge, adding 5-10 minutes to baking time.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Course, Casserole, Mexican
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 2g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg