Simple and creamy, these White Chicken and Rice Enchiladas are an easy dinner everybody will love!

Mexican food of every kind is on our dinner menu at least once a week. We love the flavors, all the fresh sides and the simplicity of a great dinner!

Using cream instead of enchilada sauce is a fun new twist at our house. It brings a fun richness and simplicity to the meal. I suggest making it with my Mexican Rice which is so simple you can even do it in a rice cooker. Enjoy!

Tools In This Post: I like to buy black olives whole to save money. When I need to slice a bunch up quick for dinner I use a egg slicer like this one:

Need the good stuff with dinner? This Guacamole is the best you will ever have and I have the perfect trick to keep it from browning! You can check it out here.

Two chicken and rice enchiladas sit on a green plate. They are covered with cheese and olives and tomatoes. Slices of avocado sit on the top.

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5 from 1 vote

White Chicken and Rice Enchiladas

A tasty cream sauce smothers these delicious enchiladas. The filling is savory chicken and Mexican rice with tomatillo green salsa and hints of lime. While simple, these enchiladas are still a wonderful change from the enchiladas we usually eat with a red or green sauce.

Course dinner

Cuisine Mexican

Keyword enchiladas, mexican food, chicken and rice enchiladas, enchiladas with white sauce

Prep Time 10

Cook Time 45

Total Time 55

Servings

Mirlandra Neuneker

Author Mirlandra Neuneker

Ingredients

1 1/2 cups green tomatillo salsa
2 cups cooked chicken shredded
1 Tablespoon fresh squeezed lime juice
2 cups Mexican rice my recipe or your favorite
6 flour tortillas 8" size
1 cup whipping cream
3 cups grated cheese your favorite for Mexican food

Garnish As Desired With:

fresh cilantro chopped
cherry tomatoes sliced or halved
purple onion diced
avocado chunked
olives sliced
green onions minced
fresh jalapenos sliced

Instructions

Preheat oven to 350 F. Spray a rectangular casserole dish with oil spray.
Combine tomatillo salsa, chicken and lime juice.
Divide chicken mixture and rice between the tortillas. Roll up tortillas and place in the casserole dish, seam side down.
Drizzle cream over the enchiladas and then sprinkle with cheese.
Cover with foil and bake at 350 F for 30 min. Remove foil and bake an additional 15 min. or until the top is golden brown.
Garnish as desired
Serve with a salad and margaritas or virgin pina coladas!

Your Rating Matters

When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra

Nutrition Estimate

A Note on Nutrition

Nutritional info is an imperfect estimate. Please take it with a grain of salt.

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