Not your average enchiladas! White Chicken Enchiladas serves up tender chicken folded into melty cheese and tangy sour cream within tortillas. Green chile enchilada sauce drapes over the top, adding creaminess and a little bit of pleasant heat to this rich dish. White Chicken Enchiladas are a tasty dinner that can be on the table in under 45 minutes. After you cook it up, it won’t last 45 minutes before it’s all gone!
Ingredients
- 2 chicken breasts, cooked and shredded
- 2 cups mozzarella cheese, shredded, divided
- 1 cup green enchilada sauce
- 6 medium flour tortillas
- 2 tablespoons butter, unsalted
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup sour cream
- 1 (4-ounce) can green chiles
- salt, to taste
- black pepper, to taste
- 2 tablespoons parsley fresh, optional, chopped, for garnish
- 2 tablespoons fresh cilantro, optional, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F. Prepare a 9×13-inch baking dish by coating it with cooking spray.
Step 2 –Add the chicken, 1 cup of the mozzarella, and the enchilada sauce to a large mixing bowl, stirring to combine.
Step 3 –Assemble the enchiladas by taking a tortilla, topping it with 1/4 cup of the chicken mixture, and rolling it up.
Step 4 –Place it into the greased baking dish, seam-side down.
Step 5 –Continue until all 6 tortillas have been rolled.
Step 6 –Melt the butter in a saucepan over medium heat on the stovetop.
Step 7 –Whisk in the flour. Cook for 1 minute, while whisking constantly, to cook off the raw flour smell.
Step 8 –Add the chicken broth and whisk until smooth. Allow the sauce to bubble and thicken.
Step 9 –Add the sour cream and the green chiles and stir.
Step 10 –Season with the salt and the pepper.
Step 11 –Pour the sauce over the enchiladas and sprinkle with the remaining mozzarella cheese.
Step 12 –Bake until the top starts to turn golden, about 20-25 minutes.
Step 13 –Garnish with the parsley and the cilantro and serve.
