Creamy White Chicken and Avocado Enchiladas
These enchiladas are so creamy, and with plump avocados inside and outside of them, they are virtually unstoppable.
These enchiladas are so creamy, and with plump avocados inside and outside of them, they are virtually unstoppable.
- 1 cup sour cream
- 1/2 tsp salt
- 1/4 cup flour
- 1 onion diced
- 4 tbsp butter
- 1 tbsp oil
- 2 jalapeã±os seeded and diced
- 2 1/2 cups shredded cooked chicken
- 2 cups chicken broth divided
- 1 cup heavy cream divided
- 1 tsp paprika divided
- 3 1/2 cups monterey jack cheese shredded and divided
- 3 avocados divided
- 8 medium sized corn tortillas
- Carbohydrate 115.89079334379 g
- Cholesterol 2603.49750031693 mg
- Fat 763.081961869565 g
- Fiber 43.8492322543462 g
- Protein 591.372585007602 g
- Saturated Fat 283.188443405836 g
- Serving Size 1 1 recipe (4098g)
- Sodium 4684.09700025759 mg
- Sugar 72.0415610894442 g
- Trans Fat 53.4360383437671 g
- Calories 9694 calories
Step-by-step
- 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!
Traditional red enchiladas rely on dried chile pastes and sharp spices, whereas this white variation builds richness through a dairy-heavy roux. Making this dish ahead requires attention to the avocado components. Raw avocado oxidizes and turns unpleasantly gray when stored incorrectly, so toss diced avocado in fresh lime juice before adding it to the filling or sauce if you plan to assemble hours in advance. To freeze this casserole successfully, wrap the unbaked dish tightly in a layer of plastic wrap followed by heavy-duty aluminum foil to prevent freezer burn. Store the wrapped unbaked casserole in the freezer for up to two months. Thaw the dish completely in the refrigerator for twenty-four hours before baking, because placing a frozen glass or ceramic pan directly into a preheated three hundred fifty degree oven risks thermal shock and breakage. Cover the dish with foil during the first fifteen minutes of baking to prevent the top cheese layer from burning before the center reaches a safe internal temperature of one hundred sixty-five degrees. Uncover the casserole for the remaining ten minutes to achieve a lightly browned surface. Pair this heavy dish with bright, acidic accompaniments like a simple cabbage slaw tossed in lime juice or fresh pico de gallo to cut through the rich butter and heavy cream sauce.
