White Chicken Enchiladas

4.52 from 239 votes

White Chicken Enchiladas

These White Chicken Enchiladas have a homemade white sauce made from butter, flour, broth, sour cream, and green chiles. Six minutes in one pan and it beats anything out of a tin. Shredded chicken, flour tortillas, and plenty of melted mozzarella, on the table in 40 minutes.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: Mexican

Keyword: chicken enchiladas, enchiladas, white chicken enchiladas

Servings:

Calories: 377kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

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

Garnish

1 cup mozzarella cheese shredded
2 tablespoons parsley fresh, chopped

US Customary - Metric

Instructions

Preheat your oven to 350°F. Spray a 9 by 13 inch baking dish with cooking spray.
In a medium bowl, combine the shredded chicken, 1 cup mozzarella cheese, and 1 cup green enchilada sauce. Stir until well mixed.
Warm the 6 tortillas for about 20 seconds in the microwave under a damp paper towel so they roll easily. Spoon about ¼ cup of the chicken mixture onto each tortilla, roll it up, and place seam side down in the prepared dish.
In a saucepan over medium heat, melt the 2 tablespoons butter. Whisk in the 2 tablespoons flour and cook for 1 full minute. Slowly whisk in the 1½ cups chicken broth and cook until smooth, thick, and bubbling. Remove the saucepan from the heat. Stir in the ¾ cup sour cream and 4 ounces green chiles. Taste and season with salt and pepper. If the sauce is thick, whisk in a splash more broth until it's pourable.
Pour the sauce evenly over the rolled tortillas, covering them completely. Sprinkle the remaining 1 cup mozzarella over the top.
Bake for 22 to 25 minutes, until the cheese is melted and beginning to brown. For a golden top, broil for the last 2 minutes and keep an eye on it.
Garnish with the 2 tablespoons chopped parsley or cilantro and serve hot.

Video

Notes

Take the pan off the heat before the sour cream goes in. The heat already in the sauce melts it through perfectly and it stays smooth.
Warm the tortillas first. Twenty seconds under a damp paper towel and they roll without a fight. Especially important with corn.
Keep the sauce pourable. It thickens a lot in the oven, so a splash more broth in the pan is always the right call.
Give the flour a full minute in the butter before the broth goes in.
Shred your own mozzarella. Pre shredded is coated in starch that gets in the way of a good melt.
Make ahead: assemble with the sauce, cover, refrigerate up to 24 hours, bake from cold with 5 extra minutes.
Freezing: freeze unbaked with the sauce on. Bake from frozen at 350°F for 45 to 50 minutes, covered for the first half.
Chicken: rotisserie is the fastest route. Shredded rather than chopped so the sauce has something to cling to.

Recipe originally shared July 2012

Nutrition