White Chicken Enchilada Recipe
Creamy, cheesy, and filled with tender chicken, this white chicken enchilada recipe is perfect for weeknight dinners or easy meal prep.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken rotisserie works great
- 1 cup mozzarella cheese shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Adobo seasoning
- 10 flour tortillas taco-size
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can diced green chiles 4 oz, do not drain
Optional Garnishes
- 2 tablespoons chopped cilantro
- 2 tablespoons sliced green onions
- 1 jalapeño sliced, optional
- 1/4 cup extra shredded cheese for topping
- 1 lime cut into wedges
Instructions
- Preheat your oven to 375°F. Grease a 9x13 inch baking dish and set it aside.
- In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes to form a roux.
- Gradually whisk in the chicken broth. Stir and cook until slightly thickened, about 3-5 minutes.
- Add the sour cream and diced green chiles to the sauce. Stir until smooth and creamy. Remove from heat.
- In a large mixing bowl, combine the shredded chicken, half the mozzarella, salt, pepper, and Adobo seasoning. Mix well.
- Spoon the chicken mixture evenly into each tortilla. Roll them up and place seam-side down in the prepared baking dish.
- Pour the white sauce over the rolled enchiladas. Sprinkle the remaining mozzarella cheese on top.
- Bake uncovered for 20-25 minutes, or until bubbly and slightly golden on top. Let cool a few minutes before serving.