Once again, I am going to share with you my love affair with Mexican food.
If I could, I would happily eat Mexican food for breakfast, lunch and dinner.
… and that is exactly what I did with these Creamy White Chicken and Avocado Enchiladas.
These enchiladas are so creamy, and with the California Avocados inside and outside of them, they are virtually unstoppable.
My husband is also a huge fan of Mexican food, but on a scale of 1 to 10, “enchiladas” probably rank about a 3 for him. When I made him these Creamy White Chicken and Avocado Enchiladas, he became an enchilada convert. He even took leftovers for lunch the next day.
Me? I ate some leftovers for breakfast… but that’s just me…
So here’s the deal. This recipe will call for 2 1/2 cups of shredded chicken.
Here’s a tip to make it a little easier for you – buy a rotisserie chicken from your deli, let it cool on the counter for a little, then pull the chicken off of it. BAM!
I always do this, and my husband and kids love to eat the chicken legs, thighs, and wings. Then if you want to get all fancy, you can even use the bones to make some broth or soup. But I’m not Martha, so don’t ask for a recipe. 😉
The creamy base to these enchiladas is started with a little butter and some flour. This is called a “roux” [pronounced ru].
Super simple, but it can be a little intimidating. Just melt down some butter over medium heat, then while you are whisking the butter, sprinkle in some flour. Keep whisking till it starts to get a little clumpy. Then, still whisking, slowly drizzle in the chicken broth until the mixture begins to smooth out and starts to thicken. You should be out of the danger zone by then. But if you don’t whisk enough in the beginning, the flour might seize up and you’ll end up with a clumpy-creamy mixture. No bueno.
So just keep whisking.
After adding some heavy cream, cheese, sour cream, and finally some avocados, you’ll arrive at a finger-lickin good creamy cheese sauce to smother your enchiladas with.
Come to mama.
If these don’t make you an enchilada lover, I don’t know what else will.
Who else is hungry now?
Creamy White Chicken and Avocado Enchiladas
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 medium sized corn tortillas
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet saute the onion and jalapeño in the oil, over medium high heat for 2 to 3 minutes, or until the onion is translucent. Add the shredded chicken and cook for 2 minutes.
- Pour in 1/2 cup of chicken broth, 1/2 cup of heavy cream, 1/2 tsp of paprika, and 1/2 tsp of salt. Stir, and heat through. Remove and set aside.
- In a separate large skillet melt the butter over medium heat. While whisking the butter in the pan, slowly sprinkle in the flour. Continue to whisk until it becomes clumpy, then slowly drizzle in the remaining 1 1/2 cups of chicken broth. Keep whisking until the mixture becomes smooth and starts to thicken slightly.
- Pour in the remaining 1/2 cup of heavy cream and sour cream; stir.
- Add 2 cups of Monterey Jack cheese, the remaining 1/2 tsp of paprika and stir until the cheese is melted. Peel and dice 2 avocados and add them to the cheese sauce; stir. Set aside.
- Heat the corn tortillas in the microwave until they are soft and flexible. Place a small portion of the chicken mixture in the center, top with a couple slices of the remaining avocado, then roll up. Place seam side down in a 9x13 inch casserole dish. Repeat until tortillas and chicken mixture are used up.
- Pour the cheese sauce over the enchiladas, and sprinkle with the remaining 1 1/2 cups of Monterey Jack cheese.
- Bake for 20-25 minutes.
- (optional: top with a little sour cream, and a side of salsa) Enjoy!
Nutrition
I sure hope you enjoyed those little tips I gave you today!
If you are more of a “red sauce” enchilada kind of person, then you should try out this Chicken Enchilada Casserole recipe. It’s another family favorite! 🙂
Garlic and Brown Butter Shrimp Pasta {15 minute dinner recipe}
Lindsey
Hi, looks delicious. Just wondering if the nutritional content is for the whole fish or one serving. 600+ calories for one enchilada seems very high.
Tracy
Could you do beef with this?
Kolds
I would use red sauce with my beef. I would use pork or shrimp with the white sauce. But it’s all personal choice and what you like.
I am not into spice at all so I swapped out the chili peppers for green onion and I didn’t have heavy cream so I used 1/2 & 1/2 and all came out great.
As long as you like it go for it!
Jinjer
I made these this week and OMG that cheese sauce!!!! I could eat that with just som tortilla chips. lol
My store didn’t have corn tortillas that were big enough to be able to roll so I made the whole thing layered casserole style and it was perfect. Had it for dinner, breakfast, lunch. It’s interesting (and a nice surprise) that after being cooked, avocado doesn’t go brown so your leftovers still look tasty.
This is now my new go-to creamy enchilada recipe.
Shawn
So great to hear! I’m glad you enjoyed the enchiladas.
Wayla
I’ve had a “go to” chicken enchilada recipe for years (even serving it in my restaurant); but this recipe is the absolute best chicken enchilada recipe I’ve ever eaten.
I was even able to make it KETO friendly ♥️
Shawn
That’s so great to hear Wayla! I’m so glad you enjoyed the recipe!
Melissa
This is exactly what I wanted to know. How did you make it keto friendly? Thank you in advance!
Angie
Pretty good recipe however, twice as much creamy sauce as you need. Seriously. It’s a ridiculous amount. You end up with a casserole dish swimming in greasy sauce. I literally scooped it off, packed it into a container to use in a future recipe. It looks nothing like the photograph here. I will be more careful before using a recipe from this blog again.
Shawn
I’m sorry you felt like that was too much sauce for your dish. You can definitely reduce the amount next time.
Suzi Mireau
These look delicious, am going to try them soon.. Thanks for the recipe
Shawn
Hope you enjoy them!
Nadia shoaib
Looks delicious i try it soon
Des
Looks delicious. Can I use half n half instead of heavy cream?
Wendy Rodenberg
What’s a good side dish to serve?
Shawn
You can’t go wrong with my Best Black Beans and Mexican Rice!
ash carr
I have made these twice followed the recipe exactly. These are amazing! I made them once using rotisserie chicken and once cooking the chicken then shredding it. The rotisserie was much easier:-)
Shawn
That’s awesome! So glad you enjoyed them Ash!
Ilda
It seems to be delicious, but I don’t think this dish should be called “enchiladas”, enchiladas’ name come from the sauce that is made with “chiles” can be jalapeños, serranos or red dry chiles, just like the “entomatadas” the sauce is made with tomatoes, the “enfrijoladas” the sauce is made with “frijoles” (beans), these might be something like baked chicken taquitos.
Rich
I really like your content.
But, since this website is such a massive ad pump, your great recipes, etc. are lost to me, at least.
Wayla
Just skip to the recipe
Sam
I made this last night and it was delicious! Only some minor changes ( I usually hate changes, but this was based on what was on hand) I used flour tortillas, and because I didn’t have jalapeño, I used diced green chilies.I probably only used about half of the cheese. It was still amazing and I also ate leftovers for breakfast! Yummy and thanks for a fresh tasting recipe! Next time, I’ll probably throw some cilantro on top to pretend it’s diet friendly!
Shawn
Awesome!! So glad you liked it. And I’ve seriously eaten these enchiladas for breakfast… they’re THAT good!! 😉
Kylsie
Can I use Alfredo sauce in the recipe instead of making the sauce?? But add green chiles / salsa to it?
Kylsie
Not sure why it chose 1 star, I haven’t made the dish yet!
plasterers bristol
This is such a great recipe, thanks for sharing this.
Simon
Kimberly Murphy
Thjnk you could prepare them the night before and bake them off in the oven the next day without them becoming soggy?
Shawn
I think you could prepare them the night before. I would increase the bake time until the center is nice and bubbly though. 🙂
Marilyn
I am SO GLAD you asked this question (about making it ahead of time and whether it would become soggy!) I was looking on this site for this exact answer.
Shelly Foltz
I made them ahead and it turned out nice. Does require more time in the oven. If making ahead I would use only flour tortillas. I used some of both flour and corn and then corn tortillas definitely almost dissolved while the flour tortillas held up nicely.
Shawn
So glad you enjoyed the enchiladas Shelly!
Brittany Clark
Made these tonight. … although the recipe looks amazing, I was disappointed. They were very bland. … I’m not sure what needs to be added or where, but I had to sprinkle Tony’ s on top just to give it SOMETHING. …. 🙁
Shawn
Hmm… sorry you didn’t enjoy the flavor. Maybe next time you can try adding a little more salt and paprika to the sauce? Or you could always leave the jalapeños with some seeds in there to give it more of a kick? I take them out because my kids won’t eat it if it’s too spicy. Hope that gives you some idea of how to change it to your liking. 🙂
Corey @ Family Fresh Meals
These look amazing!
Erin @ Dinners, Dishes and Desserts
I could live on Mexican food and avocados – LOVE this recipe!
Cookin Canuck
My family would go absolutely crazy for these! I’m so glad you were able to get your Mexican “fix” this past weekend. xo
Neva M.
Is the recipe the same for using a red sauce? What ingredients do you change up?
Denise Gallardo
Breakfast enchiladas ( since you mentioned you could eat it always..lol we do) heat up enchilada sauce ( we use green) in a pot.. mean while brown sausage in another pan, drain and add you eggs to scramble.. turn off fire and cover to keep hot.. warm up 12 corn tortillas and cut up.. add to sauce and allow to soak in sauce on low heat… once almost mushy throw in egg with sausage.. tons of cheese and olives ( low sodium… or it will be too salty)… mix, cover and let it become beautifully melted… serve with sour cream or salsa even avocado.. hope you like it 🙂
Patty White
I am going to try this, I love avocados and enchiladas!
Shouldn’t ask, but do you have any idea of the nutritional value of this dish?
We make an awesome enchilada with leftover pot-roast, but have to try this one!!!
Deborah
I’m the same – the more Mexican food, the better. These look phenomenal!!
Jaclyn
Now these look amazing! Love avocado, love enchiladas, love creamy – I have to make them!
Lea
Made these tonight, and I wasn’t disappointed but cook time should be a little longer. Flavor was AMAZING!
Don’t use cheap corn tortillas with these. They just fall apart
Stephanie @ Eat. Drink. Love.
My husband is not big on enchiladas either, which is always strange to me considering how much Mexican food we eat in this house and the fact that it is similar to manicotti! Maybe I an convince him to change his mind with these!
Nessa
My fondest memory of enchiladas is when I was about nine or ten, and my cousin who was a cook, gave me and his younger brother a “cooking class”. We made a jalapeno salsa and a roasted poblano salsa. He gave me some salsa to take home, and my mom made enchiladas from them. Best enchiladas I’ve had in my life! 🙂
April | Food n' Focus
I’m enchilada and avocado obsessed. Yum!!
Deborah H. Bateman
Thanks for sharing this recipe. My family loves Mexican food. I love the idea of using rotisserie chicken. If you get a chance stop by my blog Recipe for Life and check out some of my family favorite recipes at: http://deborah-bateman.blogspot.com
Blessings,
Deborah H. Bateman – author
Lori @ RecipeGirl
I need these in my life now. Avocado-obsessed, I am!
Dana
Omg, Shawn. You’re killin’ me! This looks amazing!!!! Love everything about it!