Creamy White Chicken Enchiladas Casserole (Print Version)
# Ingredients:
→ White Enchilada Sauce
01 -
¼ cup butter
02 -
¼ cup flour
03 -
3 cups chicken broth
04 -
4 ounces can diced green chilies
05 -
1 cup sour cream
06 -
½ cup shredded Monterey Jack cheese
→ Filling
07 -
2 cups cooked chicken breasts, shredded
08 -
6 ounces cream cheese, softened
09 -
½ cup sour cream
10 -
4 ounces can diced green chilies
11 -
1 teaspoon cumin
12 -
1½ cups shredded Monterey Jack cheese
13 -
10 tortillas, 8-inch
→ Topping
14 -
2 cups Monterey Jack cheese
15 -
Chopped cilantro for garnish
# Instructions:
01 -
In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux. Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.
02 -
In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.
03 -
Preheat the oven to 350 degrees. Spray a 9x13 inch dish with cooking spray.
04 -
Lay a tortilla on a flat surface. Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
05 -
Pour the sauce on top of the tortillas and sprinkle with cheese.
06 -
Bake for 25-30 minutes or until heated through and cheese is bubbly.
07 -
Garnish with cilantro if desired.
# Notes:
01 -
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.
02 -
When ready to cook frozen enchiladas, let them come to room temperature before cooking as per the original directions.