Creamy White Chicken Enchiladas

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If you’re in the mood for easy, creamy enchiladas, then this is your recipe. I picked up a rotisserie chicken at the grocery store, deboned and chopped it all up to make it even easier.

The sauce is a cinch to throw together and is absolutely wonderful. Just assemble everything and bake.

4-5 cups chicken, cooked & diced
12 flour tortillas
1 10 oz can green enchilada sauce
1 7 oz can salsa verde
1 cup sour cream
4 cups grated cheese (Monterey jack &/or Mex blend)
Garlic salt

Preheat oven to 350.

Pour sauce, salsa and sour cream into a medium saucepan and heat over medium-low heat, until blended. Add garlic salt to taste.

I like to create an assembly line to make the enchiladas….and set all this out on the counter.
Pour the cheese into a large bowl and the chicken in another.
Spread a couple of tablespoons of sauce in bottom of a 9×13 pan.

Place about 1/3 cup of chicken on a tortilla, then top with a couple Tbs cheese and roll up and place seam side down into pan.

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When the pan is full, pour the sauce over all enchiladas and top with remaining cheese.
Bake for 20-25 minutes or until bubbly and light brown on top. I cooked my a bit too long and they were still awesome. Simply awesome!!

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Serve with my onion salsa, guacamole and margaritas!! Now that’s a party!

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Comments: 2

  1. Joan Roe October 2, 2014 at 9:37 am Reply

    Sounds awesome, Carolyn. :)

    • Carolyn October 2, 2014 at 9:59 am Reply

      Thanks! These enchiladas are super easy and very yummy. I hope you try them.

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