White and Green Chicken Enchiladas

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These white and green enchiladas are about to be your new weeknight dinner obsession! Because sometimes the best dinners are the ones that take a familiar comfort food and give it just enough of a twist to make it feel new again. 

These green and white enchiladas are packed with bold flavor, plenty of protein, and a savory green tomato sauce that makes this stand out from the classic version.

We are swapping red chipotle enchilada sauce for a green tomato sauce made from canned fire-roasted green tomatoes and green chilis. And the enchilada filling is just as satisfying. Shredded rotisserie chicken is mixed with cheddar cheese, cottage cheese, sautéed onions, and warm spices to create a creamy, protein-packed filling. Once they’re rolled and slathered in the green sauce, topped with a blanket of cheese, and finished with slices of fresh jalapenos. 

As they bake, everything melts together to bubbly perfection. These green a nd white enchiladas are cozy and flavorful, and the kind of dinner that will have everyone asking for leftovers. And the good news is, it makes a large batch, so there will be plenty to share!

Why You’ll Love these White and Green Enchiladas

• A yummy twist on classic enchiladas! If you love the classic enchiladas with red chipotle sauce, you’re going to enjoy its green tomato cousin. The green tomato chili sauce tastes a bit less smoky and rich but is packed with tangy notes and warm spices to make this feel like an entirely new recipe.
• They’re super easy! Enchiladas are super easy to whip up and don’t require many ingredients. A lot of the flavor comes from the spices. You can make these in just about any 45 minutes. Perfect for a weeknight!
• Packed with protein! These are a great way to get some extra protein in before the end of the day. Each enchilada is stuffed with a mixture of shredded chicken and cottage cheese, which packs in the protein in each bite.

How to Make Green and White Enchiladas, Step by Step

Step 1. Make green enchilada sauce.

This green enchilada sauce is a bit lighter and less smoky than traditional chipotle enchilada sauce but it packs in some delicious, tangy flavor. 

It starts with a base of fire-roasted green tomatoes, green chilis, and is warmed up with spices like cumin, garlic, and chili powder. 

Start by sauteeing some onions and garlic in a skillet over medium heat. Once the onions are soft, add them to a blender with canned fire-roasted green tomatoes, green chilis, vegetable broth, chili powder, cumin, and seeded jalapeno pepper. 

Blend the sauce until smooth and set aside while you make the filling.

Step 2. Make cheesy chicken enchilada filling.

The cheesy chicken enchilada filling is a delicious blend of sauteed onions, shredded rotisserie chicken, and a blend of cottage cheese. white cheddar cheese.  

In a separate skillet, sauté the other chopped onion until soft. Season the onions with some cumin, chipotle powder, and salt and pepper to taste.

Once the onions are soft and translucent, pour the cooked onions into a bowl and add the rest of the filling ingredients. Mix in shredded rotisserie chicken, cottage cheese, and cheddar cheese. Now you’re ready to assemble the enchiladas!

Step 3. Assemble enchiladas.

This is the fun part! Start by spreading a thin layer of sauce at the bottom of your baking dish. This will help add moisture to the bottom of the pan while cooking.

Fill each flour tortilla with 2-3 tablespoons of filling. Tightly roll each tortilla and place in a single layer in the baking dish. You will likely be able to fill one large or two medium-sized dishes.

Evenly pour the green enchilada sauce over the top op of the enchiladas and sprinkle the top with cheese.

Step 4. Bake and enjoy!

Bake in a preheated oven at 350ºF for about 20-30 minutes. The sauce should be bubbly, and the cheese on top is melted. 

Tips for Making Enchiladas

• Don’t overstuff enchiladas. Make sure you can roll the tortillas without filling coming out the sides. If you overstuff, you run the risk of the enchiladas tearing.
• Spread some sauce at the bottom of the pan before filling with enchiladas. This will add moisture and sauce to the dish. It will also stop the tortillas from sticking to the bottom of the pan.
• Homemade sauce is better. Making homemade sauce doesn’t take much extra effort, and the flavors are so much brighter and fresher than canned enchilada sauce.
• Broil for about 3-5 minutes at the end to make the cheese on top bubbly and browned. It can also make the edges of the tortillas a bit crispy and yummy!

Can I Use Corn Tortillas instead of Flour Tortillas? 

Definitely! Make sure to warm them in the microwave for 20 seconds to soften them. That way they don’t crack when you roll them up.

Easiest way to shred chicken!

Remove the warm deboned meat from the rotisserie chicken and put it in a bowl. Using a hand mixer on low speed, mix the chicken until all pieces are shredded. The more you mix, the thinner the shred. 

What to serve with White and Green Enchiladas

These enchiladas are the star of the dinner table and are good enough to stand on their own. But if you’re looking for some yummy side dish options, here is what we recommend. 

Classic Tex-Mex side dishes: 

• Chips and Salsa
• Chips and Guacamole
• Rice and beans

Lighter side options:

• Steamed broccoli
• Side salad with romaine or butter lettuce and light vinaigrette
• Cowboy Caviar

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