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.
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
Preparation Ahead or Freezing Tips
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.
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.