Recipe Background
These white chicken enchiladas melt nerves and mozzarella beautifully.
I remember it vividly: my first meet-the-teachers night as a brand-new middle school culinary arts teacher. That evening felt monumental, a blend of nerves and excitement as I navigated my new role. I wanted to bring something special, almost like a good luck charm disguised as a dish. White chicken enchiladas came to mind, a recipe that had comforted me in countless milestones before, filled with memories of family dinners and casual gatherings. I knew the combination of shredded chicken and creamy sauce, with a slight kick from green chiles, would work its magic. One tip I swear by is roasting the chicken with a hint of salt and pepper to deepen the flavors before shredding.
That evening, as parents and students mingled, I watched the baking dish slowly empty, smiles and soft laughter filling the room. A simple trick I used was to let the enchiladas cool for a few minutes before slicing. It allowed the cheese to set slightly, making each serving clean and neat. The unexpected connection I felt with these simple rolled tortillas was profound. Each medium flour tortilla held more than just a savory mix—it held a promise of new beginnings and the power of shared experiences. By the end of the night, my nerves had melted away, much like the mozzarella bubbling atop the dish, and I knew this year would be unforgettable.
Ingredients
- 2 chicken breasts cooked and shredded
- 2 cups mozzarella cheese shredded, divided
- 1 cup green 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, chopped, for garnish
Directions
- 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 the green chiles and stir.
- Season with the salt and the pepper.
- Pour the sauce over the enchiladas and sprinkle with the remaining mozzarella cheese.
- Bake until the top starts to turn golden, about 20-25 minutes.
- Garnish with the parsley and the cilantro and serve.
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