OMG! This recipe for White Chicken Enchiladas with green chilies is SO yummy! These are also sometimes called Swiss Enchiladas but I wasn’t sure if any of you have ever heard of that before. So we’ll go with a name that tells you more about what they are like. I should have just called them Creamy Chicken Awseomeness. These started off as enchiladas. But I am too lazy to roll them individually so I made it in to a casserole. This is one of my favorite recipes growing up and is now one of my husband’s favorite meals. It may not look pretty but it is super tasty. Except for those weirdos that don’t like their food touching each other. They are really going to miss out.For this recipe you need green chili salsa (or called salsa verde), diced green chilies, jack cheese, corn tortillas, heavy whipping cream (no one said this was healthy…) salt and cooked chicken. When I know I’m going to make these I simply bake chicken the day before. I hate to make two step dishes but I’m totally fine with cooking extra protein while I’m making dinner the night before since I’m already in the kitchen. That’s why this is a great weeknight meal idea! Combine the chicken, green chili salsa and diced green chilies in a bowl.When I saw these disposable baking pans from Chinet when I was planning my Chicks and Salsa party I knew that I was going to make these White Chicken Enchiladas. These pans are oven safe, micro safe, fridge safe, and I can throw it away when I’m done with it. How perfect is that?Gather all your ingredients together so you can assemble the casserole quickly. Feel free to buy a block of cheese and grate it yourself but pre-grated cheese is a total time saver for me.
You don’t have to be super precise with putting this casserole together. Layer some tortillas on the bottom, tearing them in half to make them fit better. Top with some of the chicken mixture and jack cheese.Add another layer of tortillas and chicken mixture.Finish the layers with a last layer of tortilla and the rest of the cheese.In another bowl, mix the heavy cream and salt. Do not skip the salt. It helps cut the creaminess perfectly. If you are making this recipe ahead, this is where you will stop for now. Cover the casserole and the milk (in separate containers) and put in the fridge.When you are ready to make the casserole, simply pour the milk and salt mixture over the top before popping it in to the oven.How delicious does that look?! It is creamy, super flavorful and filling thanks to the tortillas and chicken. There is already some salt in the cream but add more salt to taste once it is on your plate. I don’t usually add salt to food once it is served, but the flavors all really pop with it.Serve your White Chicken Enchiladas with a side salad and you’ve got a tasty, quick meal. I usually eat about twice this size for a serving because I am a glutton like that. The leftovers are great too! See the rest of my menu from the Chicks and Salsa party here.
- 2 cups chopped, cooked chicken
- 1 (4 oz.) can chopped green chilies
- 1 (7 oz.) can green chili salsa
- 1/2 tsp salt
- 2 cups heavy whipping cream
- 12 corn tortillas
- 2 cups jack cheese
- Mix chicken, chilies and green chili salsa together in a bowl.
- Mix salt and whipping cream in another bowl.
- In a 9 x 13 baking dish layer tortillas, chicken mixture and a little cheese.
- Add another layer of tortillas and chicken mixture.
- Finish with a layer of tortillas and the rest of the cheese.
- Pour milk mixture on top of casserole.
- Bake in a 350 degree oven for approximately 20 - 25 minutes until the sauce is bubbly and portions of the cheese and tortillas are golden brown.
Have you ever made White Chicken Enchiladas before?! I’m adding them back to my menu plan for this week!
*This post was not sponsored by Chinet but I was given the Bakeware to use.