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.
- 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
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!
Calories: 599kcal | Carbohydrates: 17g | Protein: 29g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 149mg | Sodium: 607mg | Potassium: 238mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1168IU | Vitamin C: 1mg | Calcium: 471mg | Iron: 2mg