White Chicken Enchiladas Recipe
If you’ve ever wanted to impress your family or friends with a dish that looks and tastes like it came from a top-notch Mexican restaurant but is surprisingly easy to prepare at home, then this White Chicken Enchiladas Recipe is your new best friend. It combines tender shredded chicken wrapped in soft tortillas, smothered in a luscious creamy white sauce loaded with green chiles and ooey-gooey melted mozzarella cheese. Every bite brings a perfect balance of savory, tangy, and creamy flavors that will have you reaching for seconds (and maybe thirds). I promise, once you try this recipe, it will quickly become a staple in your weeknight rotation!
Ingredients You’ll Need
These ingredients are wonderfully simple and essential for creating a dish bursting with flavor and texture. Each component plays a special role—from the creamy sauce to the cheesy filling—making your White Chicken Enchiladas Recipe truly irresistible.
- 2 cooked chicken breasts, shredded: Provides the hearty, protein-packed base for your filling.
- 1 cup green enchilada sauce: Adds a zesty, slightly tangy flavor that perfectly complements the creaminess.
- 1 cup shredded mozzarella cheese: Melts beautifully and adds a mild, melty richness.
- 6 medium flour tortillas (or corn tortillas): Soft tortillas wrap everything together perfectly and hold the filling without falling apart.
- 2 tablespoons unsalted butter: Creates the perfect start to a silky, rich white sauce.
- 2 tablespoons all-purpose flour: Thickens the sauce so it’s creamy and smooth.
- 1 ½ cups low-sodium or no-sodium chicken broth: Adds depth and moisture to the sauce without overpowering the other flavors.
- 4 ounces canned green chiles (1 small can): Gives a mild kick and adds a lovely texture to the white sauce.
- ¾ cup sour cream: A secret weapon for creaminess and tang, making the sauce irresistibly luxurious.
- 1 cup shredded mozzarella cheese (for topping): Ensures a golden, bubbly, cheesy crust that seals the deal.
- 2 tablespoons fresh parsley, chopped: Adds a fresh, vibrant touch for garnish and a pop of color.
How to Make White Chicken Enchiladas Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease a baking dish with cooking spray to prevent the enchiladas from sticking and to make cleanup a breeze. This simple step ensures your enchiladas bake evenly and come out perfectly crispy on top.
Step 2: Fill Tortillas
In a large bowl, combine the shredded chicken, 1 cup of mozzarella cheese, and green enchilada sauce. This mixture is the heart of your enchiladas, blending creamy, cheesy, and tangy elements into every bite. Spoon about ¼ cup of this delicious filling into the center of each tortilla, then roll them up tightly. Place the rolled tortillas seam-side down in your prepared baking dish for perfect presentation and to keep them from unrolling while baking.
Step 3: Make White Sauce
Next, the magic happens with the white sauce. In a saucepan, melt the unsalted butter over medium heat, then whisk in the all-purpose flour. Let it cook for a minute to remove the raw flour taste, then gradually whisk in the chicken broth until the sauce is smooth and thickened. Stir in the sour cream and canned green chiles to infuse the sauce with creamy tang and a mild spice. Season with salt and pepper to your liking — this sauce is what elevates the enchiladas to something truly special.
Step 4: Bake
Pour the luscious white sauce evenly over the arranged enchiladas, making sure to cover all those cheese-filled beauties well. Sprinkle the remaining mozzarella cheese on top for that iconic cheesy crust everyone loves. Bake uncovered for 22-25 minutes, or until the sauce is bubbling and the cheese has turned a gorgeous golden brown. The aroma that fills your kitchen at this point is pure happiness.
Step 5: Serve
Once your enchiladas have baked to perfection, let them rest for a few minutes before serving. This helps the sauce set slightly, making it easier to serve up those perfect slices. Garnish with fresh chopped parsley to add a burst of color and freshness right before digging in.
How to Serve White Chicken Enchiladas Recipe
Garnishes
Freshness is key when serving these enchiladas. Sprinkle chopped parsley or even a handful of fresh cilantro over the top for a vibrant pop of color and a touch of herbal brightness. For an extra layer of flavor, dollop on some sour cream or slices of ripe avocado to cool down the spice and add creaminess.
Side Dishes
This dish loves to be accompanied by simple, fresh sides that balance the richness. A crisp green salad with lime vinaigrette cuts through the creaminess beautifully, while some Mexican street corn or black beans add texture and heartiness for a fuller meal.
Creative Ways to Present
For a fun presentation twist, serve individual enchiladas on small plates topped with a drizzle of extra sauce and a sprinkle of cheese. You could also assemble this recipe as a layered casserole in a large dish, making it perfect for feeding a hungry crowd or bringing to potluck gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchiladas can be refrigerated in an airtight container for up to 3 days. They actually taste better the next day as the flavors have more time to meld together. Be sure to cover the dish tightly before popping it in the fridge to keep it moist and flavorful.
Freezing
You can freeze these enchiladas before baking by assembling them in a freezer-safe dish, covering tightly with foil and plastic wrap, then freezing for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to ensure it’s heated through.
Reheating
Reheat refrigerated enchiladas in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until hot and bubbly. You can also microwave individual servings on medium power for 2-3 minutes, adding a splash of chicken broth or sauce to keep them from drying out.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a lovely texture and subtle corn flavor that pairs beautifully with this recipe. Just be sure to warm them slightly before filling to avoid cracking.
Is it possible to make this dish vegetarian?
Yes! Simply replace the shredded chicken with cooked beans or sautéed vegetables like mushrooms and zucchini. Use vegetable broth in the sauce to keep it fully vegetarian.
Can I make the white sauce ahead of time?
You can make the white sauce a day ahead and store it in the fridge, but be sure to whisk it well before using to reincorporate any separated ingredients.
What can I substitute for sour cream?
If you don’t have sour cream, Greek yogurt works wonderfully as a tangy, creamy alternative that keeps the sauce rich and smooth.
How spicy is this White Chicken Enchiladas Recipe?
This recipe is mild with a gentle kick thanks to the green chiles, making it approachable for most palates. You can always adjust the amount of chiles or add jalapeños if you prefer more heat.
Final Thoughts
There’s something truly comforting about a warm, cheesy plate of White Chicken Enchiladas Recipe that feels like a big hug on a busy day. It’s simple enough to whip up any night of the week but special enough to make an impression. So go ahead, gather your ingredients, and treat yourself to this creamy, flavorful delight—you won’t regret it!
Print
White Chicken Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
These White Chicken Enchiladas combine tender shredded chicken with a creamy, tangy green chile sauce and melted mozzarella cheese, all wrapped in soft tortillas and baked to golden perfection. This comforting Mexican-inspired casserole is topped with a rich white sauce made from butter, flour, chicken broth, sour cream, and green chiles, delivering a delightful blend of flavors perfect for a family dinner or a casual gathering.
Ingredients
Filling
- 2 cooked chicken breasts, shredded
- 1 cup green enchilada sauce
- 1 cup shredded mozzarella cheese
- 6 medium flour tortillas (or corn tortillas)
White Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups low-sodium or no-sodium chicken broth
- 4 ounces canned green chiles (1 small can)
- ¾ cup sour cream
Topping
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a baking dish using cooking spray to prevent the enchiladas from sticking during baking.
- Fill Tortillas: In a large bowl, mix together the shredded cooked chicken, 1 cup of mozzarella cheese, and the green enchilada sauce until well combined. Spoon about ¼ cup of this mixture onto each tortilla, then roll each tortilla tightly around the filling. Arrange the rolled tortillas seam-side down in the prepared baking dish.
- Make White Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for about 1 minute to form a roux, stirring constantly. Gradually add the chicken broth while whisking to avoid lumps, bringing the mixture to a simmer. Continue to stir until the sauce thickens and becomes bubbly. Remove from heat and stir in the sour cream and canned green chiles. Season the sauce with salt and freshly ground pepper to taste.
- Bake: Pour the prepared white sauce evenly over the assembled enchiladas, making sure to cover them thoroughly. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top. Place the baking dish in the preheated oven and bake for 22-25 minutes, or until the cheese is melted, golden brown, and bubbly.
- Serve: Remove the enchiladas from the oven and garnish with freshly chopped parsley. Serve hot and enjoy a creamy, flavorful meal.
Notes
- You can switch flour tortillas to corn tortillas for a gluten-free option, but ensure they are pliable to prevent cracking.
- Use low-sodium chicken broth and sauce if you prefer to reduce the salt content in this dish.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
- For additional heat, add diced jalapeños or hot sauce to the filling or white sauce.
- Sour cream can be substituted with Greek yogurt for a tangier flavor and added protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
