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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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: dinner
Cuisine: Mexican
Keyword: enchiladas, mexican food, chicken and rice enchiladas, enchiladas with white sauce
Servings: 6
Calories: 599kcal
Author: Mirlandra Neuneker


  • 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