Creamy White Chicken Enchiladas
Delicious creamy white chicken enchiladas that are comforting and easy to make, featuring tender chicken and a rich white cream sauce.
Ingredients
Filling
- 2 cups shredded chicken cooked, provides protein and bulk
- 1 can green chiles adds mild heat and flavor
- 1/2 teaspoon salt enhances flavors
- 1/4 teaspoon pepper adds a touch of warmth
Main Ingredients
- 8 flour tortillas soft and pliable
- 2 cups mozzarella cheese melted for creaminess
- 2 cups white cream sauce binds ingredients and adds moisture
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken and green chiles.
- Season the mixture with salt and pepper.
Filling and Rolling
- Fill each tortilla with the chicken and green chile mixture. Roll them up tightly and place seam-side down in a baking dish.
Baking
- Pour the white cream sauce over the rolled enchiladas, ensuring they are well coated.
- Sprinkle mozzarella cheese generously over the top.
- Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
Notes
For easy rolling, warm the tortillas slightly. Use leftover cooked chicken for quick preparation. Taste the filling before rolling to adjust seasonings as needed.