Creamy white chicken and avocado enchiladas are a delicious twist on traditional enchiladas, with a creamy and flavorful filling featuring tender chicken and creamy avocado. Here’s a recipe to make them:
Ingredients:
For the filling:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 avocado, diced
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- Salt and pepper, to taste
For the sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For assembling:
- 8 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro, for garnish
- Sliced avocado, for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, combine the cooked shredded chicken, diced avocado, shredded Monterey Jack cheese, chopped cilantro, chopped green onions, salt, and pepper. Mix until well combined and set aside.
- To make the sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the chicken broth until smooth and thickened. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened.
- Stir in the sour cream, diced green chilies, ground cumin, garlic powder, salt, and pepper. Cook for an additional 2-3 minutes, stirring constantly, until the sauce is heated through and well combined. Remove from heat.
- To assemble the enchiladas, spoon a small amount of the sauce into the bottom of the prepared baking dish, spreading it out evenly.
- Place a spoonful of the chicken and avocado filling onto each flour tortilla, then roll them up tightly and place them seam-side down in the baking dish.
- Pour the remaining sauce over the top of the assembled enchiladas, spreading it out evenly to cover them.
- Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Remove from the oven and let the enchiladas cool for a few minutes before serving.
- Garnish with chopped fresh cilantro and sliced avocado before serving, if desired.
Enjoy your creamy white chicken and avocado enchiladas with your favorite side dishes such as rice, beans, or a fresh salad!
