White Chicken and Rice Enchiladas

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.

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White Chicken and Rice Enchiladas

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6

Author Mirlandra Neuneker

Ingredients

• 1 1/2 cups green tomatillo salsa
• 2 cups cooked chicken shredded
• 1 Tbsp. 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

1. Preheat oven to 350 F. Spray a rectangular casserole dish with oil spray.
2. Combine tomatillo salsa, chicken and lime juice.
3. Divide chicken mixture and rice between the tortillas. Roll up tortillas and place in the casserole dish, seam side down.
4. Drizzle cream over the enchiladas and then sprinkle with cheese.
5. 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.
6. Garnish as desired
7. Serve with a salad and margaritas or virgin pina coladas!

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