If you’re looking for a dish that blends comfort with a little twist of zest, the White Chicken Enchiladas with Green Sauce and Mozzarella Recipe is exactly what you need. This vibrant and creamy enchilada puts a fresh spin on traditional Mexican flavors by combining tender shredded chicken with a luscious green sauce, all topped off with stretchy, gooey mozzarella cheese. It’s a perfect meal for family dinners or when you want to impress friends with something truly delicious and satisfying that feels like a warm, flavorful hug on a plate.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients that work together to create layers of flavor and comforting textures. Each item plays its part—from the shredded chicken providing protein and heartiness to the green enchilada sauce adding brightness and complexity. The cheeses pull everything together with their creamy melt, and the homemade white sauce brings a silky finish that makes these enchiladas truly unforgettable.
- Cooked chicken breasts: Shredded for easy rolling and juicy texture inside the enchiladas.
- Green enchilada sauce: Adds tangy, herbal notes that elevate the entire dish.
- Mozzarella cheese: Provides creamy, stretchy goodness that melts beautifully on top and inside.
- Flour or corn tortillas: The vessels for the filling, soft but sturdy enough to hold everything well.
- Unsalted butter: Forms the rich base of the silky white sauce.
- All-purpose flour: Helps thicken the white sauce perfectly for that smooth texture.
- Low-sodium chicken broth: Keeps the sauce light but flavorful without overpowering the other ingredients.
- Canned green chiles: Provide a mild, smoky kick and bright green color to the sauce.
- Sour cream: Adds tang and creaminess to the sauce, balancing the spices.
- Fresh parsley: A splash of freshness and pretty color for garnishing finished enchiladas.
How to Make White Chicken Enchiladas with Green Sauce and Mozzarella Recipe
Step 1: Prep Your Oven and Baking Dish
Start by heating your oven to 350°F (175°C) and giving your baking dish a good greasing with cooking spray. This step ensures your enchiladas won’t stick and will bake evenly to a golden, bubbly finish that’s simply irresistible.
Step 2: Prepare the Chicken Filling
In a mixing bowl, combine the shredded cooked chicken with one cup of mozzarella cheese and the green enchilada sauce. This mixture is packed with rich, savory flavors and smooth textures that make every bite a delight. Then, spoon about a quarter cup of this filling onto each tortilla, rolling them up tightly so nothing escapes the cheesy goodness.
Step 3: Make the Creamy White Sauce
On the stove, melt your butter and whisk in the flour to create a roux—this is the magic base of your sauce. After a minute of cooking, gradually add the chicken broth, whisking continuously to avoid lumps. Let the sauce simmer until it thickens and bubbles, then stir in the sour cream and canned green chiles. This sauce is where creaminess meets a subtle smoky zest, perfectly complementing the enchiladas.
Step 4: Assemble and Bake
Arrange your rolled tortillas in the baking dish, seam side down, to keep everything neat. Pour the luscious white sauce evenly over the top, then sprinkle the remaining mozzarella cheese for an irresistible golden crust. Pop the dish into the oven and bake for about 22 to 25 minutes—just long enough for the sauce to bubble and the cheese to turn that perfect golden color.
Step 5: Garnish and Serve
Once out of the oven, sprinkle chopped fresh parsley over the enchiladas. This little green flourish doesn’t just bring a pop of color—it adds a bright, fresh flavor contrast that lifts the whole dish. Serve these hot, cheesy enchiladas immediately for the best experience.
How to Serve White Chicken Enchiladas with Green Sauce and Mozzarella Recipe
Garnishes
Finishing your White Chicken Enchiladas with Green Sauce and Mozzarella Recipe with fresh parsley is a simple but brilliant choice. You can also add a dollop of sour cream or a squeeze of fresh lime to add cooling creaminess or a zesty bite. Freshly chopped cilantro, sliced jalapeños, or chopped green onions work beautifully as well for extra color and flavor.
Side Dishes
This dish shines when paired with classic, easy sides like Mexican rice, refried beans, or a crisp, refreshing salad with lime vinaigrette. For a lighter touch, grilled vegetables or roasted corn with a sprinkle of chili powder complement the enchiladas’ richness wonderfully.
Creative Ways to Present
For a fun twist, serve your enchiladas in individual ramekins or shallow bowls to make a personalized dinner presentation. Another idea is to sprinkle the top with toasted pepitas (pumpkin seeds) for crunch or drizzle with a bit of homemade avocado crema for that extra creamy texture and a cool contrast.
Make Ahead and Storage
Storing Leftovers
Your White Chicken Enchiladas with Green Sauce and Mozzarella Recipe actually tastes even better the next day as the flavors meld beautifully overnight. Store leftovers in an airtight container in the refrigerator for up to three days to keep them fresh and delicious.
Freezing
These enchiladas freeze wonderfully. To prepare, assemble them in a freezer-safe baking dish but don’t bake yet. Cover tightly with foil and freeze for up to two months. When ready to enjoy, bake from frozen, adding extra time to ensure they heat through thoroughly.
Reheating
For reheating leftovers or frozen enchiladas, use an oven or toaster oven to keep the top crispy and cheese melty. Cover with foil initially to prevent drying out, then remove the foil in the last five minutes of heating to refresh the cheese’s golden finish.
FAQs
Can I use corn tortillas instead of flour for this recipe?
Absolutely! Corn tortillas give a more traditional flavor and texture. Just warm them slightly beforehand to prevent cracking when rolling your enchiladas.
What if I want the dish spicier?
Feel free to add chopped jalapeños or use a spicier green enchilada sauce. You can also sprinkle some cayenne pepper in the white sauce for an extra kick that pairs well with the creamy sauce.
Is there a way to make this recipe vegetarian?
Yes! Substitute the chicken with sautéed vegetables like mushrooms, zucchini, or even roasted sweet potatoes, and use vegetable broth in the white sauce for a delicious vegetarian version.
Can I prepare the enchiladas completely ahead of time?
You can assemble everything a day in advance, cover tightly, and refrigerate. Bake fresh the following day for the best texture and flavor combination.
What type of mozzarella cheese works best?
Low-moisture shredded mozzarella melts better and is less watery, which prevents the enchiladas from becoming soggy. Fresh mozzarella can be used but slice and pat dry to avoid excess moisture.
Final Thoughts
This White Chicken Enchiladas with Green Sauce and Mozzarella Recipe is a go-to for cozy nights filled with bold flavors and comforting textures. It balances richness and freshness in a way that invites you to dig in and savor every bite. I can’t wait for you to try it and make it a beloved staple in your kitchen, just like it is in mine!
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White Chicken Enchiladas with Green Sauce and Mozzarella Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These White Chicken Enchiladas feature shredded chicken rolled in soft flour tortillas, smothered in a creamy white sauce made with green chiles and sour cream, then baked to bubbly perfection. Topped with melted mozzarella cheese and fresh parsley, this comforting Mexican-inspired casserole is perfect for a satisfying weeknight dinner.
Ingredients
Enchiladas
- 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
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a baking dish lightly with cooking spray to prevent sticking.
- Prepare Enchiladas: In a large mixing bowl, combine the shredded chicken, 1 cup of mozzarella cheese, and green enchilada sauce thoroughly. Spoon about ¼ cup of this mixture onto each tortilla, then roll them up tightly. Place each rolled tortilla seam-side down into the prepared baking dish.
- Make White Sauce: In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux. Cook this mixture for about 1 minute, then gradually whisk in the chicken broth to avoid lumps. Continue to simmer, stirring frequently, until the sauce thickens and reaches a bubbly consistency. Stir in the sour cream and canned green chiles, then season the sauce with salt and pepper to taste.
- Assemble and Bake: Pour the prepared white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining mozzarella cheese on top for a golden, cheesy crust. Bake in the preheated oven for 22 to 25 minutes, or until the cheese is melted, golden brown, and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven, garnish with freshly chopped parsley, and serve hot for a delicious, comforting meal.
Notes
- You can substitute corn tortillas for a gluten-free option if needed.
- For extra heat, add diced jalapeños or more green chiles to the white sauce.
- Leftover enchiladas can be reheated in the oven to maintain crispiness.
- Using low-sodium chicken broth helps control the saltiness of the dish.
- Sour cream can be replaced with Greek yogurt for a healthier alternative.
