Not your average enchiladas!
White Chicken Green Chile Enchiladas serves tender chicken folded into melty cheese and tangy sour cream within tortillas. (White SAUCE – think creamy béchamel – rather than just red or green sauce) Green chile enchilada sauce drapes over the top, adding creaminess and a little bit of pleasant heat to this rich dish. 

These White Chicken Green Chile Enchiladas are a tasty dinner, lunch, or even breakfast or snack, that will satisfy your tasty buds in under 45 minutes, but may just leave you Craving4More!!!!

White Chicken Green Chile Enchiladas

3 chicken breasts, cooked and finely shredded
2 cups mozzarella cheese, shredded and divided
1 cup green chile enchilada sauce
6 medium flour tortillas
2 Tbs. butter
2 Tbs. all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
1 14oz. can green chiles
salt, to taste
black pepper, to taste
2 Tablespoons fresh cilantro, for garnish

Preheat the oven to 350 degrees. Prepare a 9×13-inch baking dish by coating it with butter.

Add the chicken, 1 cup of the mozzarella, and the enchilada sauce to a large mixing bowl, stirring to combine.

Assemble the enchiladas by topping each tortilla with 1/4 cup of the chicken mixture, and rolling, placing into the greased baking dish, seam-side-down.

Melt the butter in a saucepan over medium heat on the stove. 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 cilantro and serve.