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
Scale
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.
