Go Back
White Chicken Enchiladas Green Chili

White Chicken Enchiladas Green Chili

A delightful and straightforward way to bring a restaurant-quality meal into your home. This recipe offers a creamy, flavorful, and comforting dish perfect for weeknight dinners or entertaining, making the best of this vibrant and zesty flavor profile.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 enchiladas
Course: Main Course
Cuisine: Mexican-Inspired, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 (4-ounce) can diced green chilies undrained
  • 1 (10-ounce) can Rotel (diced tomatoes and green chilies) undrained
  • 1 (15-ounce) can cream of chicken soup undiluted
  • 1 (8-ounce) container sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 3 cups cooked, shredded chicken rotisserie chicken works wonderfully
  • 12 (6-inch) corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded Colby Jack cheese optional, for added color and flavor
  • Fresh cilantro chopped, for garnish
  • Sliced jalapeños for garnish (optional)
  • Diced avocado for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
  3. Stir in the undrained can of diced green chilies and the undrained can of Rotel. Cook for 2-3 minutes, allowing the flavors to meld.
    1 (4-ounce) can diced green chilies, 1 (10-ounce) can Rotel (diced tomatoes and green chilies)
  4. Reduce the heat to low. Stir in the undiluted cream of chicken soup and the sour cream until well combined and smooth.
    1 (15-ounce) can cream of chicken soup, 1 (8-ounce) container sour cream
  5. Add the ground cumin and dried oregano to the sauce. Season generously with salt and freshly ground black pepper to your taste. Stir until everything is thoroughly incorporated.
    1 teaspoon ground cumin, 1/2 teaspoon dried oregano, Salt and freshly ground black pepper
  6. Add the shredded cooked chicken to the green chili sauce. Stir gently to coat the chicken evenly.
    3 cups cooked, shredded chicken
  7. For softer, more pliable tortillas that are less likely to crack, you can briefly warm them. You can do this by quickly dipping them in warm vegetable broth or a little warm enchilada sauce, or by warming them in a dry skillet for about 15-20 seconds per side. Alternatively, you can microwave them between damp paper towels for about 30-60 seconds.
    12 (6-inch) corn tortillas
  8. Spoon about 1/4 cup of the chicken and green chili mixture into the center of each warmed tortilla. Roll up the tortillas tightly and arrange them seam-side down in the prepared baking dish.
    12 (6-inch) corn tortillas
  9. Pour the remaining green chili sauce evenly over the rolled enchiladas, ensuring they are all well-covered. Sprinkle the shredded Monterey Jack cheese (and Colby Jack, if using) evenly over the top of the sauce.
    2 cups shredded Monterey Jack cheese, 1 cup shredded Colby Jack cheese
  10. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
  11. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  12. Let the enchiladas rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes them easier to serve. Garnish with fresh chopped cilantro, sliced jalapeños, and diced avocado, if desired.
    Fresh cilantro, Sliced jalapeños, Diced avocado

Notes

Storing Leftovers: Refrigerate for up to 3-4 days. Reheating: Oven (recommended for 15-20 min @ 350°F), Microwave (1-2 min medium power), Stovetop (low-medium heat, covered). Freezing: Assemble but do not bake, freeze for up to 2-3 months, bake from frozen at 375°F for 45-60 min covered, then 10-15 min uncovered.