White Chicken Enchiladas Recipe

These White Chicken Enchiladas are a creamy and cheesy twist on a classic Mexican dish. Tender chicken, a flavorful white sauce, and plenty of melted mozzarella cheese come together in this easy-to-make recipe that’s perfect for a weeknight meal or a casual get-together.

Ingredients

Here’s what you’ll need to make these delicious White Chicken Enchiladas:

For the Chicken Enchiladas:

• Cooked chicken: Shredded, you can use leftover chicken or rotisserie chicken for convenience.
• Green enchilada sauce: Adds a mild chili flavor and a vibrant green color.
• Mozzarella cheese: Shredded, for a melty and cheesy filling and topping.
• Flour tortillas: Or corn tortillas for a gluten-free option, used to wrap the filling.

For the White Sauce:

• Unsalted butter: Adds richness and flavor to the sauce.
• All-purpose flour: Used to create a roux to thicken the sauce.
• Chicken broth: Low sodium or no sodium added, forms the base of the sauce.
• Green chiles: Adds a mild heat and a touch of Southwestern flavor.
• Sour cream: Adds a tangy flavor and creaminess to the sauce.

For Garnish:

• Fresh parsley: Chopped, for garnish and a touch of freshness.

How to Make White Chicken Enchiladas

Step 1: Preheat and Prepare

Preheat your oven to 350°F (177°C). Grease a baking dish with cooking spray.

Step 2: Make the Filling and Assemble the Enchiladas

In a medium bowl, combine the shredded cooked chicken, 1 cup of the mozzarella cheese, and the green enchilada sauce. Mix well. Spoon about ¼ cup of the chicken mixture down the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.

Step 3: Make the White Sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute, stirring constantly, to create a roux. Gradually whisk in the chicken broth until smooth. Continue cooking and whisking until the sauce thickens and becomes bubbly. Remove the pan from the heat and stir in the sour cream and green chiles. Season with salt and pepper to taste.

Step 4: Bake and Serve

Pour the white sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining mozzarella cheese over the top. Bake for 22-25 minutes, or until the cheese is melted, bubbly, and golden brown. Garnish with fresh parsley or cilantro and serve hot.

How to Serve White Chicken Enchiladas

• Main Course: These White Chicken Enchiladas are a delicious and satisfying meal on their own.
• Side Dish: Serve them as a side dish with your favorite Mexican-inspired main courses, such as tacos or burritos.
• Party Food: They’re also great for parties or potlucks, as they’re easy to transport and serve.

Make Ahead and Storage

Make Ahead:

You can assemble the enchiladas and sauce ahead of time and bake them later. Simply follow the instructions up to the baking step, then cover the dish tightly with foil and refrigerate. When you’re ready to bake, remove the dish from the refrigerator and bake as directed.

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the oven or microwave until warmed through.

FAQs

Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas for a gluten-free option.

Can I add other ingredients to the filling?
Absolutely! Feel free to add other ingredients, such as chopped onions, bell peppers, or black beans, to the chicken filling.

Can I make this dish vegetarian?
Yes, you can omit the chicken and use a vegetarian filling, such as black beans, sweet potatoes, or a mixture of vegetables. You can also use vegetable broth instead of chicken broth in the white sauce.

How can I make this dish spicier?
Use a spicier enchilada sauce or add a pinch of cayenne pepper or diced jalapeños to the filling or the white sauce.

There you have it! A delicious and easy-to-make recipe for White Chicken Enchiladas that’s perfect for any occasion. Enjoy!

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