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.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: dinner
Cuisine: Mexican
Keyword: enchiladas, mexican food, chicken and rice enchiladas, enchiladas with white sauce
Servings: 6
Calories: 599kcal
Author: Mirlandra Neuneker
Ingredients
1 1/2cupsgreen tomatillo salsa
2cupscooked chickenshredded
1Tablespoonfresh squeezed lime juice
2cupsMexican ricemy recipe or your favorite
6flour tortillas8" size
1cupwhipping cream
3cupsgrated cheeseyour favorite for Mexican food
Garnish As Desired With:
fresh cilantrochopped
cherry tomatoessliced or halved
purple oniondiced
avocadochunked
olivessliced
green onionsminced
fresh jalapenossliced
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!