Description

This White Chicken Enchiladas recipe is a comforting and flavorful twist on traditional enchiladas, featuring shredded chicken rolled in soft flour tortillas, smothered in a creamy white sauce with green chiles, and baked to golden perfection. Perfect for a hearty family dinner, these enchiladas blend creamy cheese and tangy sour cream with a mild kick from the enchilada sauce.

Ingredients

Scale

Chicken 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 and Garnish

1 cup shredded mozzarella cheese
2 tablespoons fresh parsley, chopped

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Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray to prevent sticking and prepare for baking the enchiladas.
Fill Tortillas: In a medium bowl, combine the shredded chicken, 1 cup of mozzarella cheese, and the green enchilada sauce. Spoon about ¼ cup of this mixture onto each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish to keep them from unrolling during baking.
Make White Sauce: In a saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually add the chicken broth while whisking continuously to prevent lumps. Let the sauce simmer until it thickens and becomes bubbly. Stir in the sour cream and canned green chiles. Season with salt and pepper to your taste, adjusting for flavor.
Bake: Pour the prepared white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top. Bake in the preheated oven for 22 to 25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Serve: Once baked, remove the enchiladas from the oven. Garnish with freshly chopped parsley for a burst of color and freshness. Serve the enchiladas hot immediately for best flavor and texture.

Notes

You can substitute flour tortillas with corn tortillas for a gluten-free option, but be sure to warm them before rolling to avoid cracking.
Adjust the amount of green chiles to control the spice level of the white sauce.
Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
To make this dish lower in fat, use reduced-fat sour cream and cheese.
For extra flavor, you can add finely chopped onions or garlic to the chicken filling.