Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. This ensures that your enchiladas will bake evenly and get that beautiful golden finish.
- 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.
- 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.
- 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.
- 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.
- 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.
- After the mixture has thickened slightly, pour in the remaining 1/2 cup of heavy cream and the sour cream. Stir until combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.