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Homemade Creamy White Chicken and Avocado Enchiladas photo

Creamy White Chicken and Avocado Enchiladas

Comforting baked enchiladas filled with shredded chicken and avocado in a creamy Monterey Jack sauce.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings

Equipment

  • Large Skillet
  • separate large skillet
  • Whisk
  • Measuring cups and spoons
  • 9x13 inch Baking Dish
  • Knife
  • Cutting Board
  • Spatula or spoon

Ingredients
  

  • 1 tbsp 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 tsp paprika divided
  • 1/2 tsp salt
  • 4 tbsp 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 corn tortillas medium sized

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and diced jalapeños and sauté 2–3 minutes until the onion is translucent.
  • Add 2 1/2 cups shredded cooked chicken to the skillet and cook 1–2 minutes to warm through.
  • Pour in 1/2 cup of the chicken broth, 1/2 cup heavy cream, 1/2 tsp paprika, and 1/2 tsp salt. Stir to combine and heat through, then remove from heat and set the chicken mixture aside.
  • In a separate large skillet, melt 4 tbsp butter over medium heat. Whisk in 1/4 cup flour until a paste forms, then slowly whisk in the remaining 1 1/2 cups chicken broth until smooth.
  • Whisk in the remaining 1/2 cup heavy cream and 1 cup sour cream until combined.
  • Stir in 2 cups of the shredded Monterey Jack cheese and the remaining 1/2 tsp paprika until the cheese melts and the sauce is smooth. Remove from heat and fold in 2 diced avocados; set the cheese sauce aside.
  • Warm the corn tortillas until soft and flexible. Place a portion of the chicken mixture in the center of each tortilla, top with a few slices of the remaining avocado, and roll the tortilla. Place seam-side down in a 9x13-inch baking dish.
  • Pour the cheese sauce evenly over the rolled enchiladas, then sprinkle with the remaining 1 1/2 cups shredded Monterey Jack cheese.
  • Bake in the preheated oven for 20–25 minutes, until heated through and the cheese is melted and bubbly.
  • Remove from oven and serve; top with sour cream or salsa if desired.

Notes

  • Warm tortillas to make them pliable.
  • Use pre-cooked shredded chicken to save time.
  • Adjust jalapeño amount to control heat.
  • Dice avocados just before assembling to prevent browning.