White Chicken Enchiladas
These White Chicken Enchiladas are creamy, cheesy, and packed with shredded chicken in a homemade sour cream and green chile sauce. Quick to prep, perfect for weeknights, and a total family favorite!
Servings: 6
Calories: 374kcal
Equipment
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
- 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. Turn off the heat and add the sour cream and green chiles to the saucepan and stir. 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.
Video
Notes
- Chicken: Use cooked, shredded chicken, rotisserie is perfect for saving time. Leftovers work too!
- Tortillas: Flour tortillas are soft and easy to roll, but corn tortillas work if warmed first. Warming prevents cracking and makes them easier to fold.
- Cheese: Mozzarella melts smoothly and gives that creamy finish. Monterey Jack, pepper jack, or a cheese blend also work great.
- Green Chiles: They add flavor more than heat, but if your crowd is spice-sensitive, you can swap in mild salsa verde or leave them out completely.
- Make Ahead (Fridge): Assemble enchiladas with sauce, cover, and refrigerate up to 24 hours. Bake straight from the fridge, just add 5 extra minutes.
- Freezing: Freeze before baking, with sauce on. Wrap tightly, and bake from frozen at 350°F for 45–50 minutes, covered for the first half.
- Reheating Leftovers: Store in the fridge up to 3 days. Reheat in the oven or microwave, add a splash of broth or milk if needed to loosen the sauce.
Nutrition
Serving: 1enchilada | Calories: 374kcal | Carbohydrates: 24g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 78mg | Sodium: 935mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 935IU | Vitamin C: 5.4mg | Calcium: 258mg | Iron: 1.9mg
