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White Chicken Enchiladas

These White Chicken Enchiladas have the easiest cream sauce you could ever make, super delicious, cheesy, gooey, melt in your mouth delicious! Perfect for an easy and quick weeknight meal, ready in a total of 40 minutes start to finish!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6
Calories: 374 kcal
Course: Main Course , Dinner
Cuisine: Mexican

Ingredients

Chicken Enchiladas
  • 2 chicken breasts cooked and shredded
  • 1 cup Green enchilada sauce
  • 1 cup mozzarella cheese shredded
  • 6 medium flour tortillas or corn tortillas
White Sauce
  • 2 tablespoons butter unsalted
  • 2 tablespoons all-purpose flour
  • 1½ cups chicken broth low sodium or no sodium added
  • 4 ounces green chiles (1 small can)
  • ¾ cup sour cream
  • 1 cup mozzarella cheese shredded
Garnish
  • 2 tablespoons parsley fresh, chopped

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F. Spray a baking dish with cooking spray.
  2. In a medium bowl combine the chicken 1 cup of mozzarella cheese and the enchilada sauce. 
  3. Take a tortilla, top with about ¼ cup of the chicken mixture, then roll it up and place in the prepared baking dish. Continue with all the tortillas until they are all filled and rolled. You should have enough chicken mixture to fill 6 tortillas.
  4. In a saucepan, melt the butter and whisk in the flour. Cook for a minute then add the chicken broth and whisk until smooth. Let it cook until the sauce is thick and bubbly. Add the sour cream and green chiles to the saucepan and stir. Remove from heat. Taste the sauce and season with salt and pepper as necessary.
  5. Pour the sauce over the enchiladas and top with the remaining mozzarella cheese.
  6. Bake for 22 to 25 minutes or until the top starts to brown and the sauce is bubbly. 
  7. Garnish with parsley or cilantro and serve.

Notes

  • The shape of your baking dish doesn’t matter too much, but remember that the sauce will be bubbly. So you need a dish that can comfortably hold all the enchiladas once they are topped with sauce and cheese.
  • When making the white sauce it’s important to whisk the butter and flour together well and only let it cook for about a minute before adding the chicken broth. If the butter and flour mixture gets dark it will change the flavor of the sauce.
  • If your tortillas are tearing or not rolling easily, you can warm them up a bit to make them more flexible. Either cover them with a damp paper towel and put them in the microwave for about 30 seconds or warm them one at a time on a clean large skillet.
  • For the chicken you can use store bought rotisserie chicken, or you can use this recipe to cook the chicken breasts.
  • Right size baking dish. The shape of your baking dish doesn’t matter too much, but remember that the sauce will be bubbly. So you need a dish that can comfortably hold all the enchiladas once they are topped with sauce and cheese.
  • Don’t overcook the roux. When making the white sauce it’s important to whisk the butter and flour together well and only let it cook for about a minute before adding the chicken broth. If the butter and flour mixture gets dark it will change the flavor of the sauce.
  • Heat the tortillas. If your tortillas are tearing or not rolling easily, you can warm them up a bit to make them more flexible. Either cover them with a damp paper towel and put them in the microwave for about 30 seconds or warm them one at a time on a clean large skillet.

Nutrition Information

Serving 1enchilada Calories 374kcal (19%) Carbohydrates 24g (8%) Protein 21g (42%) Fat 21g (32%) Saturated Fat 11g (55%) Cholesterol 78mg (26%) Sodium 935mg (39%) Potassium 311mg (9%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 935IU (19%) Vitamin C 5.4mg (6%) Calcium 258mg (26%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 374

% Daily Value*

Serving 1enchilada
Calories 374kcal 19%
Carbohydrates 24g 8%
Protein 21g 42%
Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 78mg 26%
Sodium 935mg 39%
Potassium 311mg 7%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 935IU 19%
Vitamin C 5.4mg 6%
Calcium 258mg 26%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.