White Chicken Enchiladas with Avocado
Creamy, cheesy, and packed with vibrant Tex-Mex flavors, these White Chicken Enchiladas with Avocado are the ultimate comfort food. The rich homemade white enchilada sauce, infused with tangy salsa verde and sour cream, sets this dish apart.
Each tortilla is stuffed with tender chicken, gooey Monterey Jack cheese, and creamy avocado, creating a perfect harmony of flavors and textures. Baked to golden perfection, this dish delivers a bubbly, irresistible bite every time.
Whether you’re hosting a dinner party or craving a cozy family meal, these enchiladas are as easy to prepare as they are to devour. Plus, they can be prepped ahead or frozen for effortless weeknight indulgence!
White Chicken Enchiladas with Avocado: Ingredients that Elevate the Dish
Serrano Pepper & Garlic: The perfect pairing to kickstart the sauce with a subtle heat and aromatic depth.
Chicken Stock: A savory base that binds the flavors in the luscious white enchilada sauce.
Salsa Verde & Sour Cream: A tangy, creamy duo that defines the sauce, adding bold Tex-Mex character.
Cooked Chicken: Tender and juicy, it forms the hearty filling, soaking up all the saucy goodness.
Monterey Jack Cheese: Melts into gooey perfection, ensuring every bite is rich and satisfying.
Avocado: Creamy and fresh, balancing the spice with a buttery texture that elevates each bite.
Tortillas: The vessel that wraps it all up, offering the ideal foundation for this cheesy, saucy delight.
Recipe Tips
- Customize the Heat Level: If you prefer milder enchiladas, remove the seeds from the Serrano pepper or replace it with a milder alternative like jalapeño or green bell pepper. For spice enthusiasts, leave the seeds in for an extra kick!
- Perfect Tortilla Choice: To prevent soggy enchiladas, lightly warm your tortillas in a dry skillet or microwave before filling. This keeps them pliable and ensures they absorb just the right amount of sauce without becoming overly soft.
- Make it Ahead: Save time by prepping the white enchilada sauce and assembling the enchiladas the night before. Store them covered in the fridge, and let them rest at room temperature for about 30 minutes before baking.
What to Serve with White Chicken Enchiladas with Avocado
- Mexican Rice: A side of fluffy, flavorful Mexican rice perfectly complements the creamy and cheesy enchiladas, adding a hearty and colorful balance to the meal.
- Refried Beans: Creamy refried beans, whether homemade or store-bought, offer a rich, savory contrast to the tangy enchilada sauce, rounding out the Tex-Mex experience.
- Fresh Green Salad: A crisp salad with mixed greens, cherry tomatoes, and a lime-cilantro vinaigrette adds a refreshing crunch that balances the richness of the dish.
FAQ
1. Can I use corn tortillas instead of flour tortillas?
Yes! Corn tortillas are a traditional choice and work beautifully. Warm them before assembling to avoid cracking.
2. Can I substitute salsa verde with red salsa?
While salsa verde provides a tangy flavor unique to this recipe, red salsa can be used for a different yet equally delicious variation.
3. How can I make this recipe vegetarian?
Replace the chicken with sautéed vegetables like bell peppers, zucchini, and black beans for a flavorful vegetarian option.
4. How do I store and reheat leftovers?
Store cooled enchiladas in an airtight container in the fridge for up to five days. To reheat, use the microwave in 30-second intervals or bake at 300°F for 15-20 minutes.
White Chicken Enchiladas with Avocado
Ingredients
- For the White Enchilada Sauce
- Butter
- Garlic finely minced
- Serrano pepper minced (adjust heat by removing seeds as desired)
- All-purpose flour
- Chicken broth
- Ground cumin
- Salt and freshly cracked black pepper
- Fresh cilantro chopped
- Salsa verde either homemade or store-bought
- Sour cream
- For the Chicken Enchiladas
- Cooked chicken shredded
- Monterey Jack cheese shredded (reserve some for topping)
- Yellow onion finely diced
- Ripe avocados peeled and diced
- Tortillas either flour or corn
Instructions
- Preparing the White Enchilada Sauce
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a medium-sized saucepan, melt the butter over medium-high heat. Add the minced garlic and Serrano pepper, sautéing for one minute until fragrant.
- Incorporate the flour into the mixture, stirring constantly to create a roux. Cook for two minutes to eliminate the raw taste of the flour.
- Gradually whisk in the chicken broth, ensuring a smooth consistency. Season with cumin, salt, and black pepper, then bring the mixture to a gentle boil.
- Once boiling, whisk in the sour cream and salsa verde. Stir in the chopped cilantro, remove the sauce from heat, and spread ¾ cup evenly across the base of the prepared baking dish.
- Assembling and Baking the Enchiladas
- Lay each tortilla flat and fill the center with shredded chicken, a portion of Monterey Jack cheese, diced onion, and avocado. Carefully roll the tortilla and place it seam-side down in the baking dish.
- Pour the remaining sauce over the arranged enchiladas, ensuring even coverage. Sprinkle the reserved cheese over the top.
- Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly. Allow the dish to rest for five minutes before serving.
- Storage and Reheating Suggestions
- Storage: Transfer cooled enchiladas to an airtight container and refrigerate for up to five days. Alternatively, tightly cover the baking dish with foil.
- Reheating: Warm individual servings in the microwave in 30-second increments or reheat the entire dish in an oven preheated to 300°F (150°C) for 15-20 minutes.
Notes
Prepare Ahead: Assemble the dish up to 24 hours in advance. Cover tightly and store in the refrigerator. Allow the enchiladas to sit at room temperature for 30 minutes before baking.
Freezing: Assemble the enchiladas but refrain from baking. Wrap the dish securely with plastic wrap followed by a layer of foil. Freeze for up to three months. Defrost overnight in the refrigerator and let sit at room temperature before baking as directed.
