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
Scale
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
