Creamy White Chicken and Avocado Enchiladas
Try this Creamy White Chicken and Avocado Enchiladas recipe, or contribute your own.
Try this Creamy White Chicken and Avocado Enchiladas recipe, or contribute your own.
- 1 cup sour cream
- 1/2 tsp salt
- 1/4 cup flour
- 1 onion, diced
- 4 tbsp butter
- 2 jalapeã±os, seeded and diced
- 1 tbsp oil
- 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
- 8 medium sized corn tortillas
- 3 avocados, divided
- Carbohydrate 8.75481555729841 g
- Cholesterol 433.916250052821 mg
- Fat 112.399760311594 g
- Fiber 0.132372227562798 g
- Protein 96.2874308346004 g
- Saturated Fat 45.0508505676394 g
- Serving Size 1 1 Serving (560g)
- Sodium 772.867833376264 mg
- Sugar 8.62244332973561 g
- Trans Fat 7.96766472396116 g
- Calories 1446 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 ½ cup of chicken broth, ½ cup of heavy cream, ½ tsp of paprika, and ½ 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 ½ cups of chicken broth. Keep whisking until the mixture becomes smooth and starts to thicken slightly.
- Pour in the remaining ½ cup of heavy cream and sour cream; stir.
- Add 2 cups of Monterey Jack cheese, the remaining ½ 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 ½ cups of Monterey Jack cheese.
- Bake for 20-25 minutes.
- (optional: top with a little sour cream, and a side of salsa) Enjoy!
Creamy White Chicken and Avocado Enchiladas: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying dinner is always a challenge. I’m constantly juggling work deadlines, school pick-ups, and after-school activities, leaving little time for elaborate recipes. That’s why I love recipes that are both quick to make and bursting with flavor. These creamy white chicken and avocado enchiladas are just that – a weeknight lifesaver! The creamy sauce is incredibly rich and flavorful, perfectly complemented by the tender chicken and fresh avocado. It's a crowd-pleaser that never fails to impress, even on the busiest of evenings.
The beauty of this dish lies in its simplicity. The ingredients are readily available at most grocery stores, and the preparation is surprisingly straightforward. I often make the sauce ahead of time and store it in the refrigerator, making weeknight assembly even faster. Then, it's just a matter of assembling the enchiladas, popping them in the oven, and enjoying a warm, comforting meal with my family. The combination of creamy sauce, juicy chicken, and creamy avocado makes this dish so incredibly satisfying. It’s a perfect balance of flavors and textures, offering a taste of indulgence without the need for hours of cooking.
Beyond the Weeknight: While this recipe is a fantastic weeknight solution, it's also perfect for entertaining. These enchiladas are easily scalable, making them ideal for larger gatherings or potlucks. You can prepare them ahead of time, bake them just before your guests arrive, and focus on enjoying their company rather than spending all your time in the kitchen. And let’s be honest, the rich, creamy sauce and the vibrant green avocado make for a stunning presentation that will surely impress your friends and family.
Tips and Variations: Feel free to experiment with different cheeses. Monterey Jack is a classic choice, but you could also use cheddar, pepper jack, or a blend of your favorites. For added spice, you can increase the amount of jalapeño or add a pinch of cayenne pepper to the sauce. If you prefer a milder dish, simply omit the jalapeño altogether. You can also add other vegetables to the filling, such as sautéed bell peppers or corn. The possibilities are endless!
This recipe is more than just a meal; it’s a reminder that delicious, satisfying food doesn’t have to be complicated or time-consuming. It's a testament to the fact that even in the midst of a busy schedule, we can still enjoy a home-cooked meal that nourishes our bodies and warms our hearts. So, the next time you're looking for a quick, easy, and flavorful dinner, give these creamy white chicken and avocado enchiladas a try. You won't be disappointed!
Ingredients You'll Need:
- 1 cup sour cream
- 1/2 tsp salt
- 1/4 cup flour
- 1 onion, diced
- 4 tbsp butter
- 2 jalapeños, seeded and diced
- 1 tbsp oil
- 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
- 8 medium sized corn tortillas
- 3 avocados, divided
