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Savor the best chicken enchiladas with this easy recipe! Our White Chicken Enchiladas with Creamy Salsa Verde combines shredded rotisserie chicken, creamy sauce, and green chilis, all wrapped in soft corn tortillas. Perfect for an easy weeknight dinner, these enchiladas are packed with flavor.
Tex-Mex food – now that's a subject near and dear to my heart. If you ask me where I want to go eat, it's likely “the taqueria.” That's my general name for one of my favorite local Tex-Mex spots in town. We've been going there regularly for over 20 years and during that time, we've gotten to know many of the waiters and waitresses on a personal level. We've been invited to quinceañeras, where it seemed we were the only English speakers, to children's birthday parties, and graduations. It's been a blessing to get to know these friends and their culture so intimately, and we feel honored to be included.
If you've never had the pleasure of diving into a plate of enchiladas smothered in chili gravy or a basket of crispy, golden-brown tortilla chips piled high with all the fixings, then, my friend, you haven't truly lived. The whole family can find something to love at a good Tex-Mex restaurant, whether it's the creamy chicken enchiladas, the spicy beef enchiladas, or the satisfying street tacos.
A Trip Down Memory Lane
Now, let's talk about the food itself. First up, the mighty taco. Whether you prefer them soft or crispy, there's no wrong way to enjoy a taco. Picture a soft flour tortilla cradling tender, marinated beef, topped with a sprinkle of fresh cilantro, diced onions, and a squeeze of lime juice.
Or maybe you're more into the crunch of a hard shell, loaded with seasoned ground beef, shredded lettuce, cheese, and a dollop of sour cream. Either way, it's a handheld fiesta that never disappoints.
Then there are the enchiladas, the true comfort food of Tex-Mex cuisine. Corn or flour tortillas filled with savory chicken, beef, or cheese, rolled up and drenched in rich, flavorful sauces. Red, green, or mole – each one brings its own unique flair to the table. And let's not forget the cheese.
Oh, the cheese! Melted, gooey, and plentiful, it's the star of the show in many Tex-Mex dishes. From the stringy goodness of quesadillas to the molten perfection of chile con queso, cheese is the glue that holds Tex-Mex together.
The Legacy of the Chili Queens
Back in the late 1800s, the chili queens of San Antonio turned the city's open-air markets into a nightly feast. These ladies were more than just cooks; they were the heart and soul of San Antonio's culinary scene.
They set up their stands in the plazas, decked out with colorful tablecloths and flickering lanterns, transforming the space into a festive, welcoming haven. As the sun dipped below the horizon, the chili queens would light their fires, and the magic would begin.
Their signature dish? Chili con carne – a robust, flavorful stew made with tender beef, fragrant spices, and a touch of heat that lingered on your tongue. Each chili queen had her own secret recipe, passed down through generations, each bowl a unique expression of her culinary prowess.
Customers would gather around, sharing stories and laughter, the chili queens' vibrant personalities as much a draw as their delicious dishes.
The chili queens' legacy is witness to the power of food to bringing people together. They served all comers – cowboys fresh off the trail, city slickers, tourists – everyone was welcome at their tables.
Their influence can still be tasted in every bowl of chili served in San Antonio and beyond. They laid the groundwork for Tex-Mex cuisine, blending Mexican traditions with Texas hospitality.
Tex-Mex Today
By the 1940s and 50s, Tex-Mex had firmly established itself as a staple of American dining. Restaurants began popping up all over Texas, each with its own take on the classics.
Enchiladas, tacos, and tamales were served alongside innovative new dishes like nachos – a happy accident invented by a resourceful chef in the border town of Piedras Negras. The golden age of Tex-Mex had arrived, and it was here to stay.
Tex-Mex continued to evolve, embracing new ingredients and techniques while staying true to its roots. In the 1970s, the cuisine experienced a resurgence, with chefs and food writers celebrating its unique blend of flavors and cultural significance.
Today, Tex-Mex is more popular than ever, its influence stretching far beyond the borders of Texas. From the bustling taquerias of Los Angeles to the trendy Tex-Mex joints in New York City, this cuisine has become a symbol of culinary creativity and cultural fusion.
Now, let's dive into this great recipe for White Chicken Enchiladas with Creamy Salsa Verde. This dish brings together all the flavors we love about Tex-Mex – creamy, tangy, and packed with that irresistible green enchilada sauce. It's an easy weeknight dinner that will have your family asking for seconds.
White Chicken Enchiladas with Creamy Salsa Verde Recipe
For this recipe, I decided to take inspiration from two different recipes. Growing up, my mom would make sour cream enchiladas with corn tortillas filled with seasoned, shredded chicken, rolled up and topped with a savory sour cream sauce. Sometimes she would add queso blanco to the sauce, which, in my opinion, took them over the moon!
As I was thinking about this recipe, my old recipe for Ninfa's-style Creamy Green Sauce popped into my head. I thought it would be delicious to combine my mom's original sour cream sauce with some elements from Ninfa's sauce. After my first bite, I knew I had a winner. This sour cream sauce is creamy, tangy, and packed with garlic and herbs. I love it and hope you do too.
Serving Suggestions
For a complete Tex-Mex feast, serve these creamy chicken enchiladas with a side of cilantro lime rice, refried beans, and a fresh pico de gallo. If you're feeling extra indulgent, add a dollop of guacamole or a few avocado slices. And don't forget the tortilla chips – try myHomemade Tortilla Chips! Perfect for scooping up any extra sauce and myTaqueria Restaurant Style Salsa.
If you're looking to mix things up, try swapping the chicken for shredded beef to make beef enchiladas, or experiment with different cheeses like pepper jack or extra cheese for a twist on this classic dish. You can even add some black beans or bell peppers to the filling for added texture and flavor.
Ingredients to make White Chicken Enchiladas with Creamy Salsa Verde:
- Corn tortillas
- Vegetable oil
- Shredded, cooked chicken (can use a store-bought rotisserie chicken)
- Cream cheese
- Shredded Monterey Jack cheese (or Jalapeño Jack)
- Adobo seasoning
- Kosher salt
- Fresh ground black pepper
- Butter
- Small onion
- Fresh jalapeños
- Garlic
- All-purpose flour
- Heavy whipping cream
- Salsa verde
- Diced green chiles
- Chicken broth
- Sour cream
- Ground cumin
- Fresh cilantro
- Green onions
Optional garnishes:
- Chopped green onion
- Fresh cilantro
Equipment Used
- 9×13 baking dish
- Cooking Spray
- Large mixing bowl
- Cast-iron or heavy-bottom skillet
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
- Foil or tortilla warmer
- Chef knife
- Cutting board
- Spoon or ladle
Chef Secrets
- Warm the Tortillas Properly: Heating the tortillas in oil for a few seconds on each side prevents them from cracking when you roll them. This ensures they stay soft and pliable.
- Shred the Chicken Finely: Using finely shredded rotisserie chicken or slow-cooked chicken breast ensures the filling is evenly distributed and easier to roll.
- Balance the Sauce Consistency: When making the sauce, ensure it’s thick enough to coat the back of a spoon but not too thick. If it becomes too thick, add chicken stock or water a little at a time to reach the desired consistency.
- Combine Cheeses for Depth: Mixing different cheeses like Monterey Jack and Pepper Jack can add depth and a slight kick to the flavor. Extra cheese on top not only looks great but also ensures a gooey, delicious bite every time.
- Fresh Ingredients for Topping: Use freshly chopped cilantro and green onions as garnish to add a burst of fresh flavor and color contrast.
- Control the Heat: Adjust the number of jalapeños and the amount of Adobo seasoning based on your spice preference. For a milder version, remove all seeds from the jalapeños or substitute with milder peppers like bell peppers.
- Prepare Ahead: You can make and assemble these enchiladas a day ahead. Before baking, cover tightly with plastic wrap and refrigerate. Before placing in the oven, allow dish to sit at room temperature for 30 minutes before placing in the oven. Remove plastic wrap before baking.
- Use Damp Paper Towels: If the tortillas begin to dry out, you can wrap them in damp paper towels and microwave them briefly to keep them warm and soft while assembling the enchiladas.
- Enhance the Sauce with Lime: A squeeze of lime juice in the sauce can brighten the flavors and add a refreshing tanginess that compliments the richness of the dish.
- Rest Before Serving: Let the enchiladas rest for a few minutes after baking. This allows the flavors to meld together and makes them easier to serve without falling apart.
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Serving Suggestions
Here are a few dishes that a great served with the delicious Chicken Enchiladas.
- Homemade Tortilla Chips
- Restaurant-Style Salsa
- Charro Beans
How Long Can You Keep This in the Fridge?
Got leftover enchiladas? Store them in an airtight container to keep them from drying out. They'll stay fresh in the fridge for 3-4 days.
Can You Freeze These Enchiladas?
Yes! I recommend freezing them before they're baked. Prepare the enchiladas completely without the final step of baking. Allow them to come to room temperature and wrap the dish tightly in plastic wrap.
They can be frozen up to 3 months – however, if you plan on keeping them in the freezer this long, make sure to double or triple wrap them to keep out any unwanted freezer flavors. Thaw in the refrigerator for 24 hours before baking. Before baking, set the dish of enchiladas out on the counter for 30 minutes before placing into the oven.
Make-Ahead Tips:
These enchiladas can be prepared a few days in advance. Store the assembled enchiladas in a covered baking dish and keep the white sauce separate until you're ready to cook. Before baking, set the dish of enchiladas out on the counter for 30 minutes before placing into the oven.
More Tex-Mex Favorites
- Sizzling Fajitas
- Mexican Seafood co*cktail
- Pork Carne Guisada
- Shredded Beef Tacos with Avocado and Lime
Please let me know how these enchiladas turn out for you in the comments!I love hearing from you!
White Chicken Enchiladas with Creamy Salsa Verde
Savor the best chicken enchiladas with this easy recipe! Our White Chicken Enchiladas with Creamy Salsa Verde feature shredded rotisserie chicken, a creamy sauce, and green chilis, all wrapped in soft corn tortillas. Perfect for an easy weeknight dinner, these enchiladas are packed with flavor.
Print Pin Rate
Course: Main Course, Main Dish
Cuisine: Mexican, Tex-Mex
Keyword: Dinner Idea, Dinner Party, Weeknight Dinner
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 6
Equipment
9×13 Baking Dish
Cooking Spray
Cast Iron Skillet
Whisk
Measuring Cups and Spoons
Wooden Spoon
Tortilla Warmer
Chef Knife
Cutting Board
Ladle
Ingredients
- 12 corn tortillas
- 2 tablespoons vegetable oil
- 2 cups shredded cooked chicken (can use a store-bought rotisserie chicken)
- 4 ounces cream cheese softened
- 4 cups shredded Monterey Jack cheese divided (I like Jalapeño Jack)
- 1 teaspoon Adobo Seasoning
- ¼ teaspoon kosher salt to taste
- ¼ fresh ground pepper to taste
For the Sauce:
- 4 Tablespoons butter
- 1 small onion finely diced, divided
- 3 fresh jalapeños seeded and finely diced
- 2 cloves garlic divided
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 7-oz can Herdez salsa verde
- 4 ounce can diced green chiles do not drain
- 2 cups chicken broth
- 2 cups sour cream
- 2 teaspoons Adobo Seasoning
- ¼ teaspoon Kosher salt to taste
- ¼ teaspoon fresh ground black pepper to taste
- ½ teaspoons ground cumin
- ½ cup fresh cilantro finely minced divided
- ¼ cup sliced green onions for garnish
Instructions
Preheat Oven: Preheat your oven to 350°F and lightly grease a 9×13 baking dish.
Prepare the Filling:
In a large mixing bowl, combine cooked, shredded chicken, softened cream cheese, 2 cups of shredded Monterey Jack cheese, 1 teaspoon of Adobo seasoning, kosher salt, and black pepper to taste.
Taste and adjust the seasonings. Set aside.
Make the Sauce:
Heat oil in a large cast-iron or heavy-bottom skillet over medium heat.
Sauté the onion and jalapeno in the butter until softened.
Add flour and cook, stirring, for about 1 minute.
Stir in garlic and cook for another 30 seconds.
Whisk in salsa verde, heavy cream, and chicken broth, smoothing out any lumps.
Continue cooking for about 5 minutes, or until the sauce thickens enough to coat the back of a spoon. If too thin, cook longer until reduced; if too thick, add water ¼ cup at a time until the desired consistency is reached.
Add 2 teaspoons of Adobo seasoning, salt, pepper, and cumin to taste.
Remove from heat and stir in sour cream and ¼ cups cilantro.
Prepare the Tortillas:
In a skillet, heat oil over medium-low heat.
Heat each tortilla in the oil for 10-15 seconds per side, until softened (not crispy).
Remove and keep warm in foil or a tortilla warmer.
Assemble the Enchiladas:
Pour 1 cup of the sour cream sauce into the bottom of the prepared baking dish.
Take a warm tortilla and place ⅓ cup of the chicken mixture in the center.
Roll the tortilla tightly around the filling and place seam-side down in the baking dish.
Repeat with remaining tortillas.
Cover the enchiladas with the remaining sauce and top with the remaining 2 cups of cheese.
Bake:
Bake uncovered for 25 minutes, or until the top is beginning to brown and bubbling.
Serve:
Serve warm, topped with chopped green onion and cilantro, if desired.
