White Chicken Enchiladas
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6
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Calories
374 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
White Chicken Enchiladas
Description
This recipe for White Chicken Enchiladas brings together cooked shredded chicken mixed with green enchilada sauce and mozzarella cheese, all wrapped inside soft flour or corn tortillas. The rolled enchiladas are arranged in a baking dish and covered with a luscious white sauce made by whisking together butter and flour to form a roux, then adding chicken broth, sour cream, green chiles, and mozzarella cheese. The sauce becomes thick and bubbly when cooked, coating the enchiladas during baking.
The baking process melts the cheese topping and blends the flavors, creating a creamy, mildly spicy dish with tender chicken inside. The tortillas can be warmed before assembling to prevent tearing and ease rolling. These enchiladas are topped with fresh parsley for a light, herbaceous finish.
The recipe notes recommend careful handling of the roux to avoid a burnt taste and suggest using rotisserie chicken or cooked chicken breasts for convenience. Using a baking dish large enough to comfortably hold all enchiladas with sauce is advised to prevent spilling while baking. This dish works well as a hearty main course for family meals or gatherings.
Ingredients
Chicken Enchiladas
- 2 chicken breast 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
- Preheat your oven to 350°F. Spray a baking dish with cooking spray.
- In a medium bowl combine the chicken 1 cup of mozzarella cheese and the enchilada sauce.
- 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.
- 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.
- Pour the sauce over the enchiladas and top with the remaining mozzarella cheese.
- Bake for 22 to 25 minutes or until the top starts to brown and the sauce is bubbly.
- Garnish with parsley or cilantro and serve.
Notes
- Choose a baking dish that comfortably fits all enchiladas with sauce to prevent bubbling over.
- Whisk butter and flour for only about a minute before adding broth to avoid altering sauce flavor.
- Warm tortillas briefly under a damp towel or on a skillet to prevent tearing and ease rolling.
- Rotisserie chicken can be used as a convenient alternative to cooked chicken breasts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 374 kcal
% 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.
User Reviews
Overall Rating
4.5
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