4.5 from 388 votes
White Chicken Enchiladas
White Chicken Enchiladas feature shredded chicken rolled in flour or corn tortillas and baked under a creamy white sauce made from butter, flour, chicken broth, sour cream, green chiles, and mozzarella cheese. The topping melts and bubbles to create a rich, comforting casserole with mild heat from the chiles and a smooth, cheesy texture.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
Calories:
374 kcal
Course:
Main Course, Dinner
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
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.