Creamy White Chicken Enchiladas with Cilantro Lime Rice
These creamy white chicken enchiladas are one of my favorite ways to turn a simple Costco rotisserie chicken into something really delicious!
Years ago, my friend Nicole made something similar for me, and I remember thinking it was such a wonderful idea. That was probably 17 or 18 years ago, and I've been making different versions ever since.
For this batch, I decided to make things even easier by adding homemade cilantro lime rice right into the bottom of the baking dishes. Then I layered the chicken enchiladas over the rice and covered everything with a creamy green chili sauce and plenty of cheese.
It's a complete meal in one pan, and it freezes beautifully!
Ingredients
- 2 cups uncooked long-grain white rice
- 4 cups water
- Pinch of salt
- Zest and juice of 1 lime
- ½ cup chopped fresh cilantro, or to taste
- 2 tablespoons butter
- 1 medium onion, diced
- 4 cups cooked shredded chicken
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic salt
- Salt and black pepper, to taste
- ¼ cup chicken broth, as needed
- Approximately ½ can diced green chilies
- 2 cups shredded cheese
- 8–10 large flour tortillas
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 8 ounces cream cheese
- 2 cups sour cream
- Remaining diced green chilies
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder, optional
- Garlic salt, to taste
- 1–2 cups additional shredded cheese - Just use a cheese you like the best!
Instructions
- Bring 4 cups of water and a pinch of salt to a boil in a large saucepan.
- Rinse the rice thoroughly and add it to the boiling water.
- Reduce the heat to low, cover, and cook for approximately 15 minutes.
- Remove the rice from the heat and allow it to rest, covered, for at least 5 minutes.
- Fluff the rice with a fork, then stir in the lime zest, lime juice, and chopped cilantro.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the diced onion and cook until softened and beginning to turn golden.
- Stir in the cooked chicken, chili powder, cumin, garlic salt, salt, and black pepper.
- Add a little chicken broth and the diced green chilies, then stir until the chicken is heated through.
- Add 2 cups of shredded cheese and stir until the filling holds together. Remove from the heat and set aside.
- In a separate saucepan, melt 3 tablespoons of butter over medium heat.
- Add the cumin, garlic powder, optional chili powder, and garlic salt.
- Whisk in the flour and cook briefly to remove the raw flour taste.
- Slowly add the chicken broth while whisking until smooth.
- Stir in the remaining diced green chilies, cream cheese, and sour cream.
- Continue cooking over medium-low heat, stirring until the sauce is smooth and creamy.
- Lightly grease two baking dishes and divide the cilantro lime rice evenly between them.
- Spoon approximately ½ cup of the chicken filling into each flour tortilla, roll tightly, and arrange over the rice.
- Pour the creamy green chili sauce evenly over the enchiladas.
- Sprinkle the remaining shredded cheese over the top.
- Bake at 350°F until the enchiladas are heated through, the sauce is bubbling, and the cheese is melted and lightly golden.
- Allow the enchiladas to rest briefly before serving.
Notes
I love that the rice and enchiladas are all together in one baking dish. It makes dinner so simple, especially when you're making meals ahead for someone else.
The cream cheese is something I learned from my friend Nicole years ago, and it makes the sauce so wonderfully rich and creamy.
I also like adding just a little chili powder to the sauce. It gives it a slightly darker color, but that's the flavor our family enjoys. If you prefer a traditional white sauce, you can leave it out.
Freezer Instructions
Assemble the enchiladas in freezer-safe baking dishes, cool promptly, cover securely, and freeze. Thaw overnight in the refrigerator before baking at 350°F until the center reaches 165°F and the cheese is melted and bubbly.