Creamy Green Salsa White Chicken Enchiladas

Creamy white chicken enchiladas made with shredded rotisserie chicken, flour tortillas, Monterey Jack and mozzarella cheese, green chiles, and a tangy sour cream salsa verde sauce. The enchiladas are baked until the cheese is melted, bubbly, and golden in spots, then finished with fresh cilantro.

Creamy Green Salsa White Chicken Enchiladas

Creamy white chicken enchiladas with shredded chicken, green chiles, and a tangy sour cream–green salsa sauce, topped with melted Monterey Jack and mozzarella. Easy, cheesy, and ready in about 45 minutes.

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Prep Time 20

Cook Time 28

Servings: 5

Course: Main Dish

Cuisine: Mexican-American

Ingredients Equipment Method Notes

Ingredients

3 cups cooked shredded chicken rotisserie works perfect
8 –10 flour tortillas
2 cups shredded Monterey Jack cheese divided
1 cup shredded mozzarella cheese
1 can 4 oz diced green chiles
1 cup sour cream
1 cup green salsa salsa verde
½ cup chicken broth
1 tsp garlic powder
1 tsp cumin
Salt and pepper to taste
Fresh cilantro for garnish

Equipment

9x13-inch baking dish, mixing bowls

Method

Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
Mix shredded chicken with 1 cup Monterey Jack, green chiles, garlic powder, cumin, salt, and pepper.
Whisk sour cream, green salsa, and chicken broth until smooth. Spread ½ cup of the sauce in the bottom of the dish.
Fill tortillas with the chicken mixture, roll up, and place seam-side down in the dish.
Pour remaining sauce over the enchiladas. Sprinkle with remaining Monterey Jack and all the mozzarella.
Bake 25–30 minutes until cheese is melted, bubbling, and golden in spots.
Rest a few minutes, garnish with cilantro, and serve.

Notes

Rotisserie chicken is a great shortcut. Warm tortillas so they roll without cracking. Cover enchiladas completely with sauce. Freshly shredded cheese melts best. Excellent make-ahead and freezer-friendly. Leftovers reheat well. Adjust heat level with mild or hot salsa verde.