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Closeup on the delicious White Sauce Enchiladas with Salsa Verde served in a white plate
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5 from 2 votes

White Sauce Enchiladas with Salsa Verde

Make these delicious cheesy White Sauce Enchiladas with Salsa Verde and enjoy your enchiladas party like never before!
Course Brunch
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 646kcal


  • 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


  • 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.


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.


Calories: 646kcal | Carbohydrates: 36g | Protein: 36g | Fat: 40g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 890mg | Potassium: 511mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1240IU | Vitamin C: 2mg | Calcium: 824mg | Iron: 3mg