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Green Chile Chicken Enchiladas with White Sauce

Creamy Green Chile Chicken Enchiladas with White Sauce Delight

Indulge in creamy Green Chile Chicken Enchiladas with White Sauce, a warm and comforting dinner perfect for weeknights.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 3 minutes
Total Time 48 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Chicken Can use rotisserie chicken or chicken thighs
  • 1 cup Green Enchilada Sauce Store-bought or homemade
  • 1 cup Mozzarella Cheese Can substitute with cheddar
For the White Sauce
  • ¼ cup Butter Margarine can be used as a substitute
  • ¼ cup Flour Gluten-free flour can be used
  • 2 cloves Garlic Fresh or garlic powder
  • 2 cups Chicken Broth Vegetable broth for vegetarian option
  • 1 can Green Chiles Mild or hot, based on preference
  • 1 cup Sour Cream Can swap with Greek yogurt
For Assembling
  • 8 sheets Flour Tortillas Corn tortillas for gluten-free version
  • to taste Salt
  • to taste Black Pepper
  • to garnish Fresh Parsley or Cilantro

Equipment

  • 9x13 inch baking dish
  • Saucepan
  • Mixing Bowl
  • Microwave or skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Gather ingredients, mince garlic, and chop parsley or cilantro.
  3. In a bowl, mix shredded chicken with 1 cup of green enchilada sauce and 1 cup of mozzarella cheese.
  4. Warm flour tortillas in the microwave or skillet for about 20-30 seconds.
  5. Place about 1/4 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
  6. Melt ¼ cup of butter in a saucepan, add minced garlic, sauté for 1 minute, then whisk in ¼ cup of flour to create a roux.
  7. Gradually whisk in 2 cups of chicken broth, stirring until it thickens (about 3-5 minutes). Remove from heat and stir in 1 cup of sour cream and green chiles. Season with salt and black pepper.
  8. Pour the white sauce over the enchiladas and sprinkle with remaining mozzarella cheese. Bake for 22-25 minutes.
  9. Let rest for 2-3 minutes before serving. Garnish with chopped parsley or cilantro.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

These enchiladas are perfect for meal prep and taste even better as leftovers. Feel free to adjust spice levels with different green chiles.

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