Creamy White Chicken and Avocado Enchiladas

As a food lover, there are certain dishes that instantly transport me to a place of comfort and joy. One such dish is Creamy White Chicken and Avocado Enchiladas. Picture this: it’s a cozy evening, and the aroma of something delicious wafts through the air as I pull these enchiladas out of the oven. They are bubbling with cheesy goodness, and the creamy sauce glistens invitingly. Whether it’s a gathering of friends or just a simple family dinner, these enchiladas never fail to impress and satisfy cravings. The combination of tender shredded chicken, fresh avocados, and a rich, creamy sauce wrapped in warm tortillas creates a meal that you’ll want to share with everyone you know. I love that it’s a dish I can whip up to celebrate a special occasion or just indulge in on a weeknight. No matter the reason, every bite feels like a hug!

Creamy White Chicken and Avocado Enchiladas Shopping List

When it comes to creating these delightful enchiladas, the choice of ingredients plays a pivotal role. Each one complements the others to create a harmonious dish. The key players, such as shredded chicken, Monterey Jack cheese, and avocados, work together to provide a balance of flavors and textures that truly shine. Let’s take a closer look at what you’ll need to embark on this culinary adventure.

• 1 tablespoon olive oil – This oil is perfect for sautéing and adds a subtle richness to the dish.
• 1 onion, diced – A classic base for many dishes, it builds flavor from the start.
• 2 jalapeños, seeded and diced – For a little kick that enhances the overall flavor.
• 2 1/2 cups shredded cooked chicken – The protein that makes these enchiladas hearty and satisfying.
• 2 cups chicken broth; divided – Adds depth and moisture to the filling.
• 1 cup heavy cream; divided – This makes the sauce rich and indulgent.
• 1 teaspoon paprika; divided – A spice that adds warmth and color.
• 1/2 teaspoon salt – Essential for enhancing all the flavors.
• 4 tablespoons butter – For making the sauce creamy and delicious.
• 1/4 cup all-purpose flour – Helps to thicken the sauce.
• 1 cup sour cream – Adds tanginess and creaminess to the sauce.
• 3 1/2 cups Monterey Jack cheese, shredded and divided – Melts beautifully and gives that gooey experience we love.
• 3 avocados, divided – Fresh and creamy, these provide both flavor and texture.
• 8 medium-sized corn tortillas – The perfect vessel for all these flavors.

The Process for Making Creamy White Chicken and Avocado Enchiladas

Making these enchiladas is a fun and rewarding process. As you go through each step, you’ll witness how all the ingredients come together to create something special. Let’s dive into the details of assembling and baking these delicious Creamy White Chicken and Avocado Enchiladas.

1. Preheat your oven to 350 degrees F. This ensures that your enchiladas will bake evenly and get that beautiful golden finish.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the onion and jalapeños. Sauté for about 2 to 3 minutes until the onion becomes translucent and fragrant.
3. Introduce the shredded cooked chicken into the skillet and cook for an additional 2 minutes. This step allows the chicken to absorb the flavors from the sautéed vegetables.
4. Pour in 1/2 cup of chicken broth, 1/2 cup of heavy cream, 1/2 teaspoon of paprika, and 1/2 teaspoon of salt. Stir the mixture well and heat through, allowing everything to blend beautifully. Once heated, remove from the heat and set aside.
5. In another large skillet, melt the butter over medium heat. This is where you’ll create your creamy sauce! As the butter melts, gradually sprinkle in the flour while whisking continuously. Keep whisking until the mixture begins to clump up.
6. Slowly drizzle in the remaining 1 1/2 cups of chicken broth, whisking constantly. You want the mixture to become smooth and start thickening. This is the base for your velvety sauce.
7. After the mixture has thickened slightly, pour in the remaining 1/2 cup of heavy cream and the sour cream. Stir until combined.
8. Add 2 cups of Monterey Jack cheese and the remaining 1/2 teaspoon of paprika to the sauce. Stir until the cheese is melted and the sauce is creamy and smooth. Don’t forget to peel and dice 2 of the avocados and mix them into the cheese sauce.
9. Now it’s time to prepare the tortillas. Heat the medium-sized corn tortillas in the microwave until they’re soft and flexible, making them easier to roll.
10. Take a small portion of the chicken mixture and place it in the center of each tortilla. Top it with a few slices of the remaining avocado, then roll it up tightly. Place each rolled tortilla seam side down in a 9×13 inch casserole dish.
11. Once all the tortillas are filled and placed in the dish, pour the luscious cheese sauce over the top. Don’t be shy! It’s meant to cover every inch of those enchiladas.
12. Sprinkle the remaining 1 1/2 cups of shredded Monterey Jack cheese on top. This will create a delightful cheesy crust as it bakes.
13. Transfer the dish to the preheated oven and bake for 20 to 25 minutes until bubbly and golden. The anticipation will build as you smell that heavenly aroma filling your kitchen.
14. Once out of the oven, feel free to top your enchiladas with a little sour cream and a side of salsa for an extra touch. Enjoy every bite of your Creamy White Chicken and Avocado Enchiladas!

Variations to Try

If you’re looking to switch things up or personalize your Creamy White Chicken and Avocado Enchiladas, here are some delightful variations to consider:

• Storage: Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
• Freezing: You can assemble these enchiladas ahead of time and freeze them unbaked. Just thaw and bake when you’re ready to enjoy!
• Vegetarian Option: Substitute the chicken with black beans or sautéed mushrooms for a vegetarian version that’s equally satisfying.
• Different Cheeses: Experiment with different types of cheese like cheddar or pepper jack for a twist on flavor.
• Garnishes: Top your enchiladas with fresh cilantro, diced tomatoes, or sliced green onions for a burst of freshness and color.

What Goes Well With This Creamy White Chicken and Avocado Enchiladas

When serving Creamy White Chicken and Avocado Enchiladas, there are plenty of delicious accompaniments that can enhance your meal. Here are some great ideas:

• Rice: Serve with a side of Mexican rice or cilantro lime rice for a filling meal.
• Beans: A side of refried beans or black beans adds protein and complements the enchiladas perfectly.
• Salad: Pair with a light, refreshing salad topped with lime vinaigrette to balance the richness of the dish.
• Salsa: A fresh salsa, whether it’s pico de gallo or a mango salsa, offers a bright contrast of flavors.
• Guacamole: For avocado lovers, serve with a side of guacamole for added creaminess and flavor.
• Occasions: These enchiladas are perfect for casual weeknight dinners, family gatherings, or even celebrations like Cinco de Mayo!

FAQ

Conclusion

The Creamy White Chicken and Avocado Enchiladas are truly a comforting dish, perfect for any occasion. Their creamy texture and delightful flavors make them a family favorite that brings everyone together. I encourage you to try making these enchiladas; they’re not only simple to prepare but also a joy to eat. You’ll find yourself coming back for more, and they’re sure to become a staple in your meal rotation!

Creamy White Chicken and Avocado Enchiladas

The ultimate comfort food, Creamy White Chicken and Avocado Enchiladas combine tender chicken and creamy sauce wrapped in warm tortillas. Perfect for any gathering or a cozy night in, this easy weeknight dinner is sure to satisfy your cravings. Make it tonight for a delicious family meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 440

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Olive oil
• 1 Onion, diced
• 2 Jalapeños, seeded and diced
• 2 1/2 cups Shredded cooked chicken
• 2 cups Chicken broth; divided
• 1 cup Heavy cream; divided
• 1 teaspoon Paprika; divided
• 1/2 teaspoon Salt
• 4 tablespoons Butter
• 1/4 cup All-purpose flour
• 1 cup Sour cream
• 3 1/2 cups Monterey Jack cheese, shredded and divided
• 3 Avocados, divided
• 8 medium-sized Corn tortillas

Equipment

• Skillet
• Wooden Spoon
• Chef's Knife
• Peeler
• Whisk
• Cutting Board
• Mixing Bowl
• Baking Sheet
• Oven
• Frying Pan

Method

 

1. Preheat your oven to 350 degrees F. This ensures that your enchiladas will bake evenly and get that beautiful golden finish.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the onion and jalapeños. Sauté for about 2 to 3 minutes until the onion becomes translucent and fragrant.
3. Introduce the shredded cooked chicken into the skillet and cook for an additional 2 minutes. This step allows the chicken to absorb the flavors from the sautéed vegetables.
4. Pour in 1/2 cup of chicken broth, 1/2 cup of heavy cream, 1/2 teaspoon of paprika, and 1/2 teaspoon of salt. Stir the mixture well and heat through, allowing everything to blend beautifully. Once heated, remove from the heat and set aside.
5. In another large skillet, melt the butter over medium heat. This is where you’ll create your creamy sauce! As the butter melts, gradually sprinkle in the flour while whisking continuously. Keep whisking until the mixture begins to clump up.
6. Slowly drizzle in the remaining 1 1/2 cups of chicken broth, whisking constantly. You want the mixture to become smooth and start thickening. This is the base for your velvety sauce.
7. After the mixture has thickened slightly, pour in the remaining 1/2 cup of heavy cream and the sour cream. Stir until combined.
8. Add 2 cups of Monterey Jack cheese and the remaining 1/2 teaspoon of paprika to the sauce. Stir until the cheese is melted and the sauce is creamy and smooth. Don’t forget to peel and dice 2 of the avocados and mix them into the cheese sauce.
9. Now it’s time to prepare the tortillas. Heat the medium-sized corn tortillas in the microwave until they’re soft and flexible, making them easier to roll.
10. Take a small portion of the chicken mixture and place it in the center of each tortilla. Top it with a few slices of the remaining avocado, then roll it up tightly. Place each rolled tortilla seam side down in a 9x13 inch casserole dish.
11. Once all the tortillas are filled and placed in the dish, pour the luscious cheese sauce over the top. Don’t be shy! It’s meant to cover every inch of those enchiladas.
12. Transfer the dish to the preheated oven and bake for 20 to 25 minutes until bubbly and golden. The anticipation will build as you smell that heavenly aroma filling your kitchen.
13. Once out of the oven, feel free to top your enchiladas with a little sour cream and a side of salsa for an extra touch. Enjoy every bite of your Creamy White Chicken and Avocado Enchiladas!

Notes

Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.

You can assemble these enchiladas ahead of time and freeze them unbaked. Just thaw and bake when you’re ready to enjoy!

For a quicker preparation, consider using store-bought rotisserie chicken. It saves time and adds flavor!

Serve with a light, refreshing salad topped with lime vinaigrette to balance the richness of the dish.

Top your enchiladas with fresh cilantro, diced tomatoes, or sliced green onions for a burst of freshness and color.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.