Creamy White Chicken and Avocado Enchiladas

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:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. 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.
3. 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.
4. Gradually whisk in the chicken broth until smooth and thickened. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened.
5. 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.
6. To assemble the enchiladas, spoon a small amount of the sauce into the bottom of the prepared baking dish, spreading it out evenly.
7. 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.
8. Pour the remaining sauce over the top of the assembled enchiladas, spreading it out evenly to cover them.
9. Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
10. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
11. Remove from the oven and let the enchiladas cool for a few minutes before serving.
12. 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!