Make these delicious cheesy White Sauce Enchiladas with Salsa Verde and enjoy your enchiladas party like never before!
White Sauce Enchiladas
I was never big on enchiladas for two reasons – I always thought the tortillas were too mushy and the red sauce piled high on my hubby’s plate at the restaurant wasn’t a mountain I wanted to climb. But then I met enchiladas with white sauce, and we fell in love.
About the White Sauce
I created this recipe to correlate with my taste buds after grabbing tips, bits, and pieces from friends that have recipes of their own. My creation gave me the crunch, and flavor I needed.
This enchilada sauce in this recipe does not require one to grate, shake, and mix for hours to get that special taste you get at the restaurant. A few simple steps and ingredients help me to reach a creamy goodness unlike no other. Enjoy!
Shred your chicken in the blender… It only takes a few seconds to shred in the blender!
See! What did I tell you??!!?!?!?
Pile your cheese and chicken on to the crunchy tortillas.
Roll them up and start layering on the goodness…
Pair these enchiladas with my Mexican Rice recipe!
Recipe Notes
Easy Tip:
- Use a precooked roasted chicken to decrease your prep time for those busy days.
- Make your sauce and chicken ahead of time when meal prepping. This takes time off of your cooking time when you actually cook the meal.
Tasty Tip:
- Add a few tablespoons of the sauce to your chicken if you don’t like the inside of your enchiladas completely without sauce. I have done this before for guests and it taste good like this also.
- Sometimes we get a little over zealous and use tons of cheese (about 1 & 1/2 pounds) in this dish. Stuffing about 2 to 3 tablespoons of cheese in the enchiladas, and we sprinkle the rest of the cheese on top of the enchiladas.
Enjoying These White Sauce Enchiladas with Salsa Verde? You Will Love These, too:
- Steaks with Bourbon Cream Mushroom Sauce
- Mexican Rice
- Shrimp Tacos with Avocado Ranch
- Crispy One Pot Honey Garlic Ethiopian Berbere Chicken Thighs
Low Carb Maven have a great white sauce enchiladas recipe, too.
MADE THIS RECIPE?
♥♥♥ Please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥
White Sauce Enchiladas with Salsa Verde
Ingredients
- 2 boneless skinless chicken breasts
- 2 teaspoons ground cumin
- 1 can of cream of chicken soup
- 1 cup of green salsa Verde
- 2 tablespoons butter
- 1 cup of sour cream
- 16 to 17 small corn tortillas
- 5 cups freshly shredded Monterey jack cheese (separate one to two cups of the shredded cheese to garnish the enchilada casserole)
- Salt and pepper to taste
Instructions
- Boil chicken breasts in chicken broth or salted water until chicken breasts are fully cooked. Allow the chicken breasts to cool, and then shred the chicken breast.
- After shredding the chicken breast, mix the ground cumin and shredded chicken together, then set aside.
- In a medium saucepan combine cream of chicken soup, salsa Verde, and butter.
- Cook this sauce mixture for about 5 minutes on medium heat. Remove the sauce mixture from heat, and mix in the sour cream. Salt and pepper the sauce mixture to taste.
- Lightly fry the corn tortillas in a large frying pan, using baking spray or a small amount of cooking oil.
- Drain grease from the fried corn tortillas if cooking oil was used to fry the tortillas.
- Remember to reserve 1 to 2 cups of the shredded cheese and set aside (this will be used to top the enchilada casserole). Then, evenly fill each corn tortilla with the shredded chicken and the remaining 3 cups of shredded cheese (I like to put more cheese than chicken in each tortilla- just my preference).
- After filling each tortilla with chicken and cheese, roll up each tortilla and place the rolled tortillas seam side down in a baking dish.
- Pour the sauce mixture over the stuffed corn tortillas.
- Then garnish the dish with the remaining shredded cheese.
- Cover the baking pan, and bake the enchiladas at 400 degrees for about 20 to 25 minutes, or until the cheeses have melted through.
Notes
- Use a precooked roasted chicken to decrease your prep time for those busy days.
- Make your sauce and chicken ahead of time when meal prepping. This takes time off of your cooking time when you actually cook the meal.
- Add a few tablespoons of the sauce to your chicken if you don't like the inside of your enchiladas completely without sauce. I have done this before for guests and it taste good like this also.
- Sometimes we get a little over zealous and use tons of cheese (about 1 & 1/2 pounds) in this dish. Stuffing about 2 to 3 tablespoons of cheese in the enchiladas, and we sprinkle the rest of the cheese on top of the enchiladas.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Helena
One of the best recipes to make for a small party!
Holly Jeanne Knipper
this i will make!
Savory Spicerack
I hope you enjoy!