Not your average enchiladas! White Chicken Enchiladas serves up tender chicken folded into melty cheese and tangy sour cream within tortillas. Green chile enchilada sauce drapes over the top, adding creaminess and a little bit of pleasant heat to this rich dish. White Chicken Enchiladas are a tasty dinner that can be on the table in under 45 minutes. After you cook it up, it won’t last 45 minutes before it’s all gone!
Ingredients• 2 chicken breasts, cooked and shredded • 2 cups mozzarella cheese, shredded and divided • 1 cup green chile enchilada sauce • 6 medium flour tortillas • 2 tablespoons butter, unsalted • 2 tablespoons all-purpose flour • 1 1/2 cups chicken broth • 3/4 cup sour cream • 1 (4 ounce) can green chiles • salt, to taste • black pepper, to taste • 2 tablespoons parsley fresh, optional, chopped, for garnish • 2 tablespoons fresh cilantro, optional, for garnish
Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking dish by coating it with cooking spray.
Add the chicken, 1 cup of the mozzarella, and the enchilada sauce to a large mixing bowl, stirring to combine.
Assemble the enchiladas by taking a tortilla, topping it with 1/4 cup of the chicken mixture, and rolling it up.
Place it into the greased baking dish, seam-side-down.
Continue until all 6 tortillas have been rolled.
Melt the butter in a saucepan over medium heat on the stovetop.
Whisk in the flour. Cook for 1 minute while whisking constantly to cook off the raw flour smell.
Add the chicken broth and whisk until smooth. Allow the sauce to bubble and thicken.
Add the sour cream and green chiles and stir.
Season with salt and pepper to taste.
Pour the sauce over the enchilada dish and sprinkle the remaining mozzarella cheese.
Bake until the top starts to turn golden, about 20-25 minutes.
Garnish with parsley or cilantro and serve.