Description
Cheesy white chicken enchiladas blend Mexican culinary traditions with creamy comfort. Sour cream sauce and tender chicken create a satisfying meal that home cooks will savor.
Ingredients
Scale
- 6 flour tortillas (medium-sized, corn tortillas can be an alternative)
- 2 chicken breasts (boneless, skinless, cooked and finely shredded)
- 2 cups mozzarella cheese (finely shredded)
- 1 cup green enchilada sauce
- 2 tbsps unsalted butter
- 2 tbsps all-purpose flour
- 1.5 cups low-sodium chicken broth
- 4 oz green chiles (equivalent to one small can)
- 0.75 cup sour cream
- 2 tbsps parsley (freshly chopped)
Instructions
- Preheat the oven to 350°F and generously coat a baking dish with cooking spray or butter to prevent sticking.
- In a mixing bowl, combine shredded chicken, mozzarella cheese, and green enchilada sauce until evenly distributed.
- Place a tortilla flat and spread a portion of the chicken mixture across the center, leaving a small border around the edges.
- Roll the tortilla tightly, tucking in the sides to secure the filling, and position seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- For the white sauce, melt butter in a saucepan over medium heat, then gradually whisk in flour to create a smooth roux.
- Slowly pour in chicken broth, whisking constantly to prevent lumps and create a thickened base.
- Stir in sour cream and green chiles, mixing until the sauce is creamy and well-combined. Season with salt and pepper to taste.
- Evenly pour the white sauce over the enchiladas, ensuring complete coverage.
- Sprinkle the remaining mozzarella cheese over the top, creating a generous cheese layer.
- Bake for 22-25 minutes until the cheese is golden and the sauce is bubbling around the edges.
- Remove from the oven and garnish with freshly chopped parsley.
- Serve immediately while hot and enjoy the creamy, cheesy enchiladas.
Notes
- Adjust chicken mixture texture by shredding chicken finely for smoother rolling and even distribution of ingredients.
- Replace mozzarella with monterey jack or cheddar for more traditional Mexican cheese flavor profile.
- Consider using whole wheat or low-carb tortillas to accommodate different dietary preferences and nutrition goals.
- Control sauce thickness by gradually adding chicken broth and whisking consistently to prevent lumpy consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 367 kcal
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg