Oh-so-cheesy and creamy, these white chicken enchiladas are the ultimate Mexican feast. Coated in the *best* homemade white enchilada sauce, made with tangy salsa verde and sour cream, these creamy chicken enchiladas will become an instant favorite!
Why You’ll Love This White Chicken Enchiladas Recipe
Because I grew up in south Texas, I always crave a plate of rich and creamy chicken enchiladas and a frozen mango margarita after a long week. This white chicken enchilada recipe is a tried and true favorite that we make year after year. Here’s why you’ll love this recipe too:
- The Sauce: Let’s start with what makes these enchiladas better than other chicken enchiladas… The homemade white enchilada sauce! It’s so incredibly creamy and flavorful, made with tangy salsa verde, spicy serrano peppers, zesty garlic and creamy sour cream for balance.
- Easy: Roll your enchiladas, whisk together the sauce, top with lots of shredded cheese and into the oven they go to bake into melty, bubbly perfection!
- Great For Using Up Leftovers: Reduce food waste and use leftover chicken, veggies, and cheeses stuffed inside these white chicken enchiladas.
- Prep-Friendly: Easily prepped ahead, and refrigerated or frozen, we always make a double batch for an even easier dinner another night.
If you are an enchilada lover like me, try my other varieties! These classic cheese enchiladas are my dad’s favorite and I love these smoky chipotle adobo chicken enchiladas. If you have guests coming in town, I highly recommend a batch of these make-ahead breakfast enchiladas!
What You’ll Need
While the white enchilada sauce looks like it uses a lot of ingredients, I promise you likely already have most of them on hand already! Scroll down to the recipe card for exact amounts.
For The White Enchilada Sauce
- Butter
- Serrano Pepper: For milder heat, a jalapeño is a good swap!
- Garlic: Fresh garlic is best, but garlic powder is okay in a pinch.
- Flour: Cornstarch works too, but use half the amount and do not cook it with the butter to create a roux. Instead, whisk the cornstarch into a little water and stir it into the sauce and simmer to thicken.
- Chicken Broth: Use homemade or a low-sodium store-bought stock.
- Seasonings: Cumin, salt and pepper.
- Cilantro: If you aren’t a cilantro fan, skip it completely. Don’t use parsley, it will throw off the flavors in the sauce.
- Salsa Verde: Homemade salsa verde will add the most flavor, but store bought works too! Make sure it is not an avocado-based salsa to avoid browning.
- Sour Cream: Mexican crema is a great swap.
For the Filling
- Shredded Chicken: Try my homemade version or use a rotisserie chicken to keep things extra easy.
- Monterey Jack Cheese: Any melty shredded cheese will work just fine!
- Yellow Onion: White or red onions are good swaps.
- Avocados: Make sure they’re ripe. If you aren’t a fan of warm avocado, skip adding it to the enchiladas and use it only as a garnish.
- Tortillas: You can use store-bought or homemade flour tortillas or corn tortillas. It’s a personal preference!
How to Make White Chicken Enchiladas
If you can convince someone to help you, you can roll your enchiladas in half the time. I always ask my kids come help me! Scroll to the recipe card at the bottom of the post for full detailed instructions.
- Make The Sauce: Sauté the serrano pepper and garlic in melted butter, then whisk in the flour and cook for 2 minutes. Add the broth, cumin, salt, and pepper. Bring sauce to a low boil and then whisk in the sour cream, salsa verde and cilantro. Pour 3/4 cup sauce into the bottom of a baking dish.
- Fill and Roll the Enchiladas: Add chicken, cheese, onion, and avocado to the center of each tortilla. Roll it up and repeat for all the tortillas and filling. Place the enchiladas seam-side down in the baking dish.
- Bake: Pour the remaining sauce on top. Sprinkle cheese over the enchiladas and pop them in the oven until melty, about 15 minutes.
- Serve: Remove the enchiladas from the oven. Let rest for 5 minutes, then serve with all your desired toppings and enjoy!
Chef’s Tips and Variations
- Different Fillings: While using a rotisserie chicken is the ultimate ingredient hack for keeping these easy, they are also delicious with a saucier chicken. This filling for crockpot chicken tacos, chicken fajitas or spicy chicken Tinga are great alternatives!
- Spicy: If you want your enchiladas spicy, you have a couple of options. 1. Use a spicy salsa verde. 2. Leave the seeds in the pepper, or double up and use two serrano peppers!
- Add Veggies: Mixing 1 cup canned corn, sautéed spinach, or mushrooms into the filling will make the enchiladas extra hearty like in my vegetable enchiladas.
- Shred Different Kinds of Cheese: Grate all the leftover bits of melty cheese you have in the fridge for a unique cheese-blend you can use for the enchiladas.
What to Serve with White Chicken Enchiladas
These white chicken enchiladas are a hearty dinner on their own, but you can always pair them with Mexican sides like my Mexican rice or cilantro rice. For bean ideas, try my frijoles charros, frijoles de la olla (Mexican pinto beans) or homemade refried beans.
If you are hosting a dinner party, starting with some authentic guacamole and queso fundido with tortilla chips is a great idea. A classic and creamy queso flan, sweet fried churros or this easy tres leches cake make perfect desserts!
Creamy White Chicken Enchiladas
Ingredients
White Enchilada Sauce
- 1 tablespoon butter
- 1 Serrano pepper, minced (seeds removed for less heat)
- 2 garlic cloves, minced
- 1 tablespoon flour
- 1 cup chicken stock
- 1 teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped cilantro
- 1 cup salsa verde, homemade or store bought
- ½ cup sour cream
Chicken Enchiladas
- 3 cups cooked and shredded chicken
- 8 oz Monterey Jack cheese, shredded & divided
- 1 small yellow onion, diced
- 3 avocados, peeled and chopped
- 8-10 flour tortillas, or corn tortillas
Instructions
- Preheat oven to 375°F. Spray/grease a 9×13 baking dish, set aside.
White Enchilada Sauce:
- In a medium sauce pan, melt butter over medium-high heat. Sauté serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes.
- Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat. Spread 3/4 cup sauce evenly on the bottom of the prepared baking dish.
Chicken Enchiladas:
- Add chicken, Monterey jack cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15 to 20 minutes, until bubbling. Let rest for 5 minutes, then serve!
Video
Notes
Prep Ahead Or Freeze
Prep Ahead: Assemble the enchiladas the day before, cover tight and store them in the fridge for up to 24 hours. Let rest on the counter for 30 minutes, then bake as directed. Freeze: Assemble the enchiladas as usual but don’t bake them. Cover the baking dish tightly with plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw overnight in the fridge, then rest on counter for 30 minutes before baking as directed.How to Store & Reheat Leftovers
Store: Place cooled enchiladas in an airtight container and store in the fridge for up to 5 days. You can also cover the whole baking dish tightly with foil. Reheat: Microwave a serving in 30-second intervals until warm. You can also heat them in the oven at 300°F for 15 to 20 minutes.Nutrition
Categories:
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One of our favorites and like many others we have been making it for several years and it is a top tier go to dish!! I don’t always need all of the chicken, but can find a use for it so, it’s fine. Going to try to make two and freeze one for later!
I saved this recipe in 2012 and have made it several times since! It is well loved in our house. Every so often, we have a crowd with a spicer pallet and we just add 1 fresh jalapeño and it works perfectly.
My husband doesn’t like cilantro and it’s still amazing leaving it out (though I prefer it included). Don’t let little dislikes discourage you from trying this one!
[…] of the meal, enjoy them with some simple Carne Asada Tacos. For saucier dishes, try them with my Spicy Avocado Chicken Enchiladas, Sour Cream Chicken Enchiladas, Adobo Chicken Enchiladas, and Buffalo Chicken […]
Loved! Absolutely loved this dish. Such a nice change to the traditional red or green sauce enchiladas. We are a family of five so I doubled the recipe for school lunches tomorrow. Thank you!
This is one of my favorite recipes. I’ve literally been making it since 2012 it’s in the oven now & I had to leave a comment to say thank you! The sauce reminds of the white queso at our favorite Mexican restaurant.
So happy to hear you enjoy it as much as we do Emily!! Wish we were neighbors and I could come steal a couple of enchiladas! ;-)
So I just thought I’d come on here and tell you I’ve been making this recipe since 2012! My husband loves it so much he has asked me to make it for the guys he works with, for parties, and every time I ask him what he wants to eat. Thanks for creating such a well loved recipe! We can’t get enough around here!
Is there a way to convert this to a slow cooker recipe? Maybe for everything except the avocado and tortillas? I’ve made this a couple of times and love it! I would make it so much more often if I could just throw everything into the slow cooker.
Thanks!
This recipe looks amazing, Jessica! Thanks for posting it, enchiladas are always a guaranteed hit in our house. :)
I’m SO THANKFUL for Pinterest because without it I wouldn’t have found this. I’ve added it to my weekly meal plan. :) Can’t wait!
made this for dinner tonight, and it was amazing !!!!! A must try !! I will definitely make again soon !!
Can anyone tell me how many calories there are per enchilada?
My husband and I just made these about an hour ago. They were absolutely delicious! Thanks for sharing! Now to see if we have the willpower to save some for tomorrow…
My husband and I LOVE these – make them all the time!!! Just wondering though… do you think they could be frozen prior to baking, and saved for a later date? Or would the avocado not fair so well….
Thanks!
I think it would be great in the freezer. I haven’t tried it myself, but I can’t imagine it not working. The color on the avocado might change, but it will be wrapped in tortillas so you wouldn’t see it anyways!
Authentic enchiladas are made with corn tortillas rather than flour tortillas. Personally, I’d never use flour ones to make this dish!! The recipe does look very good!
I took these over to a friend’s and they were a hit. Seriously, the sauce is out of this world! I thought I needed to double the recipe and didnt realize how much it would make until the sauce was complete. But then I ended up using all the sauce. Is that weird? It was the perfect amount so…hmmm. Also, I marinated chicken with one of those packets, pan grilled them to perfection, cooled them slightly then shredded with my hands. The crispy fried edges from the chicken added a deeper flavor overall. I was worried that the onions wouldnt cook but I sliced them super thin and they were perfect. I’m making this my go-yto enchilada recipe. Thank you!!!
Unless I went blind is there no avocado in the sauce?
//I lived in Texas -which is like 50% Mexican & 25% cows//
*dies*
TRUTH
If anyone else runs into this problem, it turned out with regular salsa as well, although not quite the same.
I made these for my bf’s family and they were delicious, rave reviews! Now I am at home and there was no salsa verde at the store.. Any idea how they would turn out with regular salsa?
Glad to hear you were still able to make them, but yes it is a totally different flavor. If you can find Tomatillos, you can also make your own!
Just FYI, I have been able to find Salsa Verde at Target and Walmart and I am pretty sure they carry the same stuff all over the US. :)
Made this recipe this weekend after having it on my pinterest for ages, wished I hadn’t waited so long it was amazing! I almost veered from the recipe and sauteed the onions but am so glad I didn’t. The recipe was absolutely perfect as is! BTW, I tried to repin it today and for some reason pinterest has blocked it because of spam?
I really liked these — that sauce is the bomb.com! I did end up with about twice as much filling as I needed, though, and I filled the tortillas fairly full. When I make these again, I will either make only half the filling or buy twice as many tortillas and make a pan to freeze. The only other complaint was from my husband, who would have preferred that the onions were sauteed before they were added to the filling (they were still a bit crunchy coming out of the oven).
these enchiladas were amazing!!! Huge hit at my house!! I’m already looking forward to the next time i get to make them :)
So nice.. Thanks for sharing
Made these tonight and they were delicious! I think next time I may go with corn tortillas just b/c the flour tortillas got a little soggy for my liking but the sauce was DEEEELICIOUS!! Thanks for the great recipe!
OMG!!!! These are incredible :) What a smash hit for a group of people I had over. I think someone licked the dish!! I made 3 dishes and they were gone in a blink. I did roast a chicken the day before, I just like the flavor better, but other than that followed recipe, including avocado, the rest is history. Definitely shared the your recipe with several people and told them about Pinterest! Thanks!
LOOOOOOOOOOOOOOOOVED these! Thanks for a great recipe!
Great recipe. I made this tonight, and everyone enjoyed it. Thanks!
These were delish! I love spicy and I love avocados. This is the first time I’ve cooked avocados so I was nervous, but I will definitely be making them again. Thanks for posting.
Just tried these this evening, and they were amazing. Probably the best enchiladas I’ve had. Everyone loved them. I’m so glad I found this recipe.
That is such a compliment! Thanks Kimberly! :)
I made these for dinner last night, and immediately got the “you have to make this more often” response after one bite. Thanks for our new favorite recipe!!
Yay! They are one of our all time favorites too!
Made these tonight and my husband said they were the best enchiladas he had ever had!! We did sub shredded beef (what was in the freezer) but I can’t wait to make these again. Definitely a keeper in our house!!
I am so glad to hear that! :)
These are just about to go in the oven and I can already tell they will be AMAZING! Thanks for such a great recipe!
these are delicious!! thanks :D
I was a little skeptical about cooking avocados, I have never had one warm before. These were sooooo good! I will definately make them again. I may cut down the recipe a little next time though because I didn’t care for them as leftovers, something about reheated brown avocados the next day was a turn off.
Made these for dinner. Used seasoned black beans in lieu of chicken since I’m off the meat ;) It was delicious!!! Made them with seasoned beef for my husband and he said it was one of the best dishes I ever made. Thank you for the recipe Jessica!
Do the flour tortillas get soggy? Have you ever made this with corn instead? Sounds really good–thanks for sharing.
I made these last night. I made one pan with the avacado and one without knowing how the avacado would go over. 3 out of the 4 ate the smaller pan with the avacado. These were delicious. Total Keeper in our house. Thanks for the recipe. Looking forward to try many more. I am new to your site.
No worries, still very tasty!
I made this tonight and it was FABULOUS! Even my 7-mo old loved it (mostly the avacados)! Thank you for this wonderful recipe!
I am so happy to hear it! :-)
Just made these. But got to the end of the recipe and realized that I did not save any extra cheese for the topping! Unfortunately in the directions it does not mention how much to reserve for topping while stuffing it inside the tortillas. Just thought I’d let you know to fix so that others won’t be confused.
Sorry Erin! Hope they were still tasty ;-)
Recipe sounds delicious! I wonder how they’d be with seasoned black beans in place of chicken? Any thoughts? Thank you for sharing this meal.
I think it would work! I am not positive, but I think it would be pretty delicious and a great vegetarian spin. If you try it, make sure and let me know the results! :)
These were delicious, but we ended up with a bunch of leftover filling (maybe I wasn’t stuffing my enchiladas enough). Next time, I would only use 2 cups of chicken and 2 avocados.
Ya, I do like my enchiladas stuffed full! :-)
Delicious!!!
i am a fan of both FB pages now!
i think i’d have to go for the cheese! well, it really depends on the brand of tequila….
I would pick the cheese…I’m not a tequila drinker. :D Thanks for the giveaway!
I’m a fan of you and Cabot on Facebook.
Um…BOTH! Of course! I love cheese and any other foodie item, but come on, I can’t pass up a shot of tequila!
WHile I love tequila…I’d go with the cheese. We got to go to Cabot’s factory this summer when we went to Vermont and my husband was in heaven. We love their cheese!
And I have tweeted!
https://twitter.com/#!/MrsSweatheifer/status/202795182868004864
I was already a fan of The Novice Chef, but I’m now a fan of Cabot!
Cheddar is always better! But tequila is nice too.
The cheddar, definitely!!
I have liked both Cabot and The Novice Chef Blog. I am not sure how to send you the link to my facebook post but you can see it on my page if needed. I would have the cheese AND do the shot…and repeat the cheese!
I am now following Cabot on Facebook. Was already following you… :)
I love cheese and am not such a big tequila fan, so would have to say definitely cheese!
both the tequila and cabot private stock cheddar!
I’m a fan of The Novice Chef on FB
Fan on FB
I’m a FB fan of Cabot
tweet https://twitter.com/#!/cjsorel/status/202769400439390208
Cheese! Always cheese :)
Can I have a shot of tequila and chase it with a bite of cheese? :)
fan of Cabot and The Novice Chef Blog on Facebook
I would pick the cheese with a guinness. Not fan of tequila
I would have to choose the cheese. Tequila and I don’t get along at all!
I’m a fan on FB.
& I’m a twitter whore, so of course I tweeted.
https://twitter.com/#!/devonstiles/status/202767930134499329
I would choose the Cabot cheese over tequila every day of the week! I’m already and *definitely* a fan of both of you on FB!! : )
I like you both on FB :)
Uhhhh both. I like cheese & I like tequila. This should not surprise you at all.
Definitely the cheddar!
I’ve liked you on FB for a while, but now I also like Cabot!
I would definitely choose cheese over tequila any day. Tequila and I haven’t gotten along in years…
I will always pick cheese over tequila, and I love a good tequila. They don’t call me “The Cheasel” for nothing. I’m always snitching cheese.
I follow both your blog and Cabot on FB now!
I would definitely pick Cabot over Tequila. No question!!
I already follow you and Cabot on facebook!
I’d absolutely choose the Cabot Private Stock Cheddar over tequila. If it was rum, there’d be a slightly more difficult decision :)
I made this tonight (ugh, sooooo yummy)! I have a housewarming party to go to and was wondering if this could be semi-made ahead and froze for a later time? Or would it be totally gross? Any affect on cook time? Thoughts????
I am so glad! We LOVED these!
I am not sure about the freezing aspect. I wonder what it would do to texture and to the avocado?
I have made these ahead of time, like 12 hours ahead, and popped them in the fridge until later that evening. …If you try freezing them though, you have to come back and let me know how it goes! :)
I am a fan of your facebook page
I would totally choose both.
I would totally pick the cabot. I am a cheese lover.
The cheddar, definitely. I have an appreciation for tequila, but I am a cheese girl all the way.
like you on facebook
since I don’t drink, no brainer cheese
Easiest question I’ve ever been asked. Both. Definitely both. Nothing chases tequila shots quite like cheese!
I’d pick the Cabot Private Stock Cheddar.
I just came home from Mexico and would love some smooth tequila right now, but I got Cabot Private Stock Cheddar for Christmas last year (yeah… our friends know we like cheese) and it was incredible. So… both?!
Cheese please!
Liked both FB pages and will pin this recipe. Love it! (I’m also from Texas so I hear ya!!) I also liked the cabot page that was a link for question #1 and would definitely pick cheese over tequila (I’m breastfeeding!)
Both please. :)
i would want the cheese!!
In queso emergency – I pray to Cheesus!!! And the Cabot Habanero cheese is our family fave!!!
I lived in VT my whole life until 2 years ago. The cheese please!!!
The Cabot Cheddar Cheese, hands down!
tweeted – https://twitter.com/#!/Btrflywmn/status/200247606209810432
New fan of Cabot, already a fan of Novice Chef :)
Iheart Bubba
Well, since tequila gives me the shivers and I don’t like the taste, this is a no brainer – Cabot all the way!
Cabot Private Stock Cheddar please :)
Posted the link to my Facebook: https://facebook.com/meganmcd77
I am a fan of both Cabot and The Novice Chef Blog on Facebook!
I would most definitely choose the Cabot Private Stock Cheddar over tequila any day!
Just the cheese for me… one too many tequila shots on my senior trip to Cancun…and that was 11 years ago. ;)
Tough choice!! Definitely the cheese over a shot but if the shot is in a margarita, I’ll take the marg! :)
BOTH! I can’t think of anything better than tacos SMOTHERED in Cabot cheese with a ‘rita sitting next to the plate!
Both for sure I love Cabot Private Cheddar and a few shots of Tequila!!!
The Cheese all the way!
My initial response would be to the Cabot… yep. Cheese. Every day of the week!
I really would choose the Cabot Cheddar. I ADORE CHEESE!
I liked both sites on FB, and I really do like both sites! :)
I would definitely go for Cabot Private Stock Cheddar with a tequila chaser! LOL
If you would have said wine, I would have had to say wine AND cabot together. But I’ll just take the cabot over the tequila! CABOT is my fave! And I am a fan of both.
BOTH! and i’d enjoy them together. Sounds like my ideal dinner
I like Tequila but I love Cabot cheese.
I would pick the cheese, yum! And only the tequila if it comes in a margarita form :)
DONE!
soak the cheese in the tequila, then eat! yumo!
What a great giveaway (and yummy enchiladas!) – I’d pick the cheddar first any day, especially now that I’m pregnant, lol :)
I would totally choose Cabot Cheddar! YUM! Also, I liked both you and Cabot on FB. Love the blog!! Those enchiladas look amazing!
Cabot Private Stock Cheddar, of coarse!
It would depend on what kind of tequila. But cheese is always favorite.
um……..BOTH……totally!!!
If only Cabot would make Tequila cheese!! But if forced to choose, I’d have to go with the Private Stock Cheddar. I like you and Cabot on Facebook too! So many likes!
For sure the Cabot Private Stock Cheddar! Cheese goes great with just about anything….tequila, not so much.
I’d have to go with the cheese :) I LOVE CHEESE
I would totally take the cheese – especially Cabot!
I totally “liked” you and Cabot on FB – looking forward to more yummy recipes from both!
I like you on facebook!
I would rather have the Cabot cheese. I’m not a major tequilla fan, but cheese is right up my ally!
Also, I liked both the Cabot and Novice Chef Facebook pages :)
I’m pretty sure I’d have to go with the cheese :)
So, I would take the shot of tequila and chase it with nachos using the Cabot cheese….obviously! Haha.
I became a fan of yourson Faceook!
https://facebook.com/erin.nishikawa
I would pick the cheese!
I tweeted, too!
https://twitter.com/#!/Boston2Berkeley/status/199566725333786625
I’d definitely pick the cheddar over the tequila any day. I love Cabot!
I choose BOTH cheese and tequila, because they BOTH go with everything!
I am a fan of your FB page already and I just “liked” Cabot.
Both ofcourse! Got to love Cheese & Tequila :)
I have got to find a way to sneak these enchiladas in – maybe a drop or two of red food dye to get them on the table without complaint before the BF realizes the bait and switch.
I am a sucker for cheese… I hate that I just admitted that, but I would totally take the cheese. I’d do the shot of tequila too, but the cheese would go first.
I am a fan of both Cabot and The Novice Chef on fb —
Since it is an option, I would definitely choose BOTH!
Most definitely the cheese!!!! :)
I’d pick the Cabot. I’m not a fan of tequila (and no, it wasn’t due to a bad experience in college… ha ha!).
I tweeted the giveaway https://twitter.com/#!/ConnieBolickLee/status/199535464733097984
I like Cabot and The Novice Chef Blog on facebook
I would choose Cabot Private Stock Cheddar
I liked you both on facebook.
Both!
I like both on Facebook!
I love tequila, but cheese is a weakness of mine!
I would definitely choose the Cabot Private Stock Cheddar! I’m a cheese girl all the way!
I follow Cabot on FB
I follow you on FB
Cheese Please!!!
I “like” both Cabot & The Novice Chef Blog on Facebook!
oh man this is a tough question. I love me some tequila and I love Cabot Cheddar Cheese! Do I really have to chose just one?
I subscribe via RSS feed
I think I would have to choose cheese and tequila- both are WAY too good and go together nicely :)
I’d pick the Cabot Cheddar Cheese!
like u both on fb Julie A Scott Laws
cabot cheese thanks
I would definitely choose both! I absolutely love cheese and who says no to tequila!
I love that “Both” is an option – because my initial reaction was, “Man, I would want both!”
And I already like you on facebook :)
Both, definitely!
I just tweeted the giveaway here:
https://twitter.com/#!/QueenOfLemonade/status/199330037248434176
I just “liked” Cabot and Novice Chef on Facebook!
I would go with the Cabot Private Stock Cheddar!
Cheddar every day of the week and twice on Sunday!
I would totally pick the cheese over tequila! :)
these enchiladas look AMAZING!!!!!!!!! Wish we could have celebrated together!!!! :) PS – I would TOTALLY choose both the cheese AND the tequila ;)
I’m a fan of both TNFC blog and Cabot Cheese on FB!
I’m definitely choosing the cheese over the tequila :)
Let’s eat these when Abby is here one night!
Love you
https://facebook.com/#!/quesiedia
I love cheese!!!
Cheddar! Everything is better with cheddar. :)
I liked both your blog and cabot on facebook!
I couldn’t choose between the two so I pick both!
Umm both for sure! Can’t have a margarita without a gooey cheesy meal!!
I am a facebook fan of both! And did I mention how much I love cheese??
Both – should that even be a question??
The cheddar, most certainly!
the cheddar. i’ve never really been a tequila person.
I liked Cabot and The Novice Chef on Facebook! :)
Cheese over tequila. Love me some cheese!
Tweet!
https://twitter.com/#!/olivegypsy
I’m a FB fan!
Tequila. But I’ve never turned down either :)
Definitely the Cabot Private Stock Cheddar!
Your Mexican recipes are always so delicious! And these are no exception – Amazing :)
This recipe looks amazing!! I can’t wait to try it.
I would definitely choose the Cabot Private Stock Cheddar over tequila!!!!
I’d totally have the Cabot Private Stock Cheddar!
I would pick the Cabot, tequila makes my clothes off…
I like you on FB
I like CCC on FB
I’d pick the cheese!!!!
I liked the novie chef!
i tweeted from @amy_donovan!
mmm, it would be hard to choose between the tequila + the cheese. i’ve made some less-than-stellar decisions while tequila-ing, though, while i only seem to make excellent decisions when indulging in cheese. so the cheese gets my vote!
I pick both and I like you both on FB
Tequila sounds delicious… if I have already started drinking !
Definitely the cheese!
I would definitely choose the cheese AND the tequila!
Definitely the Cabot Private stock Cheddar. Don’t like tequila anyway!
tweeted https://twitter.com/#!/MorselsofLife/status/198825801796431873
BOTH lol Cabot Private Stock Cheddar and Tequila YUM!
aaand, i tweeted the giveaway. :)
https://twitter.com/#!/vdubb0789/status/198765612548358145
i liked the facebook pages!
i’d take the cheddar! mmm. :)
that’s a simple answer – both!
most def the cheese
I would choose the Cabot Private Stock Cheddar over a shot of Tequila.
Tweeted (https://twitter.com/#!/RnnrGirl/status/198634502250176512)
I am a fan of both Cabot and The Novice Chef Blog on Facebook!
If I had a choice, I would definitely choose the Cabot Private Stock Cheddar over a shot of Tequila.
I’d have to go with BOTH ;)
I would choose Cabot Private Stock Cheddar.
Tweeted: https://twitter.com/#!/jenron1/status/198587304426745856
Posted on Facebook: http://facebook.com/jenron1/posts/282691265158066
I like the Novice Chef Blog on Facebook
I like Cabot on Facebook
I would most definitely go with the Cabot Private Stock Cheddar!
i liked cabot on fb!
I love finding new versions of enchiladas and any one with the word avocado IN THE TITLE sounds delicious to me! I’d choose the cheddar…but only because I can’t just have ONE shot of tequila. Go big or go home!
i liked the novice chef on fb!
cheddar and tequila! i LOVE both
liked you on FB
liked Cabot
I’d go with the cheddar!
I would pick the delicious cheese! I’m getting too old for shots of Tequila!
Liked both sites. Cheese please. :)
got you both liked on fb.
Cheese v. tequila. This is Sophie’s choice for a girl from Wisconsin. We love our cheese and our liquor. Gonna have to say both–some tequila and cheese sounds like a perfect evening to me!
Just tweeted about the contest. Here’s the link!
https://twitter.com/#!/LindsayCremona
BOTH~ sounds like a recipe for a great night with my girl friends :P
I’d choose the cheddar, can’t handle hard liquor.
Not sure how to link to a specific post of mine on FB, but here is a link to my page.
I like you both on Facebook! :)
I would definitely take the Cabot Private Stock over the shot of tequila!
I just tweeted about the giveaway too!
https://twitter.com/#!/goodforyoublog/statuses/198533543037636610
I’d go for the Cabot Private Stock Cheese; I’m not much of a drinker.
Without a doubt, both is a winner for me. Cabot cheddar is my favorite! And these enchiladas are beyond brilliant!
If you had to choose between Cabot Private Stock Cheddar or a shot of Tequila, which would you pick? The Private Stock Cheddar sounds amazing!
I would choose Cabot Private Stock Cheddar, because I am a cheese maniac.
i tweeted
https://twitter.com/#!/KayDay3/status/198498247512297472
katherinedibello (at) gmail (dot) com
i would opt for Cabot Private Stock Cheddar, melted on nachos
katherinedibello (at) gmail (dot) com
Cabot cheese all the way!!
Cheddar, of course!
…and tweeted!
I’d have to pick both – cheese and booze… totally a perfect pair :) I can’t wait to get my cinco de mayo on tomorrow :)
Cheese for me!
I would melt the cheese on some fried tortillas. Top it with Drunk Chicken and add a shot of tequila to my limeade. That’s how I roll.
Who needs alcohol when there’s cheese around? Give me the cheese, all of the cheese and ONLY the cheese!
This look delicious — I’m staying in and cooking for Cinco this year!
Aaaand I just tweeted. Ole!
I am a fan of Cabot and The Novice Chef on Facebook.
YES I friggin’ love Cabot. I’d totally go for the cheese over the tequila. True story.
Oh, my gosh, I want to just start eating those enchiladas right out of the pan. Putting them on a plate would take too much time.
As for the tequila vs. cheese? The cheese. Every time. I LOVE extra sharp cheddar.
i would always choose cheese – especially Cabot Seriously Sharp – over alcohol.
Tweeted!
Ask anyone and they know I would choose the cheese! I could live off cheese and crackers and there is always a block of Cabot cheese in my fridge waiting to be devoured!
CHeese CHeese CHeese please! I would take the cheese over the tequila, LOVE cheese! :-)
Sorry,agave…. Cheese for me!!!
OK…I already liked your page…but I liked Cabot as well…yum….cheese!
I would definitely pick the cheddar…oh how I love cheese!
Happy Cinco de Mayo to you too! We don’t actually celebrate this holiday in Canada, but it’s a fantastic excuse to have Mexican Food and Drinks! Your recipe sounds delightful and even healthy — an unexpected surprise for a Mexican dish.
I have friends in Illinois who would gladly receive the prize should I win!!! I would take both, for crying out loud!
Cheers!
I love alcohol, but not shots! So I’d say the cheese :)
I am a facebook fan of both. Thanks for the chance to enter.
I think I’d pick the cheese because I grew up in the midwest and I do love my cheese. Thanks for the chance to enter.
Ummm..cheese always, lasts longer LOL
totally have to choose both in this case! that’s like asking if you want to keep your hands or your feet ;)
Tweeted! https://twitter.com/#!/KitConcoctions/status/198446663935864832
Cheese, please :)
I am a fan of both Cabot and The Novice Chef Blog on Facebook.
As much as I love my ritas, nothin’ beats warm gooey cheese! Oh and these enchiladas sound absolutely amazing!
I would pick both. I am a fan of both Cabot and The Novice Chef Blog. Looking forward to your Spicy Avocado Chicken Enchiladas for Cinco de Mayo.
I liked Cabot and the Novice Chef Blog on Facebook!
cheese cheese cheese, please!
I would pick cheese over liquor any day. I love cheese! :-)
I tweeted about the giveaway https://twitter.com/#!/thespiffycookie/status/198443071183130624
BTW< I want these enchiladas so bad!
I am a fan of you both on Facebook
Um the cheddar. Every single time. And that’s saying alot because it’s my birthday today!
Absolutely both!!! Going to make the Spicy Avocado Chicken Enchiladas for Cinco de Mayo. I am also a fan of both Cabot & the Novice Chef Blog on facebook. I also Facebooked “Happy Cinco de Macyo from @CabotCoop & @TheNoviceChef! Enter to win a Cabot Cheese Giftbox! http://bit.ly/J1oM8j #Giveaway“. By giving you my facebook url does that take care of letting you know?
Mmmm…. these Spicy Avacado Chicken Enchiladas are TOTALLY calling my name … but so is your entire round up ;) lol … I better get my cinco de mayo on this year!!
I really feel like I could eat that entire dish of those enchiladas, looks incredible! I’m not a huge fan of shooting tequila, but if the chaser is Cabot cheese…sign me up! I’ll chose BOTH!
Definitely both! And Cabot cheese is THE best.
I would love both the private stock cheddar and the shot of tequila! Can’t have cinco de mayo without the tequila!
These look a lot more authentic than the ones I just made ;) But anything with SPICY and AVOCADO in the title wins my vote for sure. These look beautiful and so so tasty!
OH geez, gimme the cheese!
oh that rhymed.
I pick the Cabot!
https://twitter.com/#!/tcarolinep/status/198421177193070592
Cabot Private Stock Cheddar please
I am a fan of both on Facebook. :)
I would totally choose the Cabot cheese!
I’d go with the cheese…a shot of tequila doesn’t go as far!
Definitely the cheese. But if the tequila was in a margarita, then both!
The cheese, for sure!
Tweet!
https://twitter.com/#!/tcrowley122/status/198415795188015104
I like both Cabot and The Novice Chef Blog on Facebook!
I’d go with the Cabot Private Stock Cheddar! LOL
It’s a hard choice, but I would take the cheddar!
I liked you on fb!
Cabot cheese all the way!
Both Cabot and your blog are “liked” on FB :)
Cheese always wins out!
the cheese! (and maybe some tequila on the side)
Both. Hands down.
The cheese for sure! Love every single kind of cheese :)
I like you both on FB
I’d go with the cheese, for sure!
Ummmm the cheese!
Love your post, thanks! I’ll be making this (spicy version) for dinner Sunday night! Thanks from the farm family owners of Cabot Cheese!
Mmmmm, I would take the Private Stock Cabot Cheddar and 2 shots of tequila! That;’s right, I got greedy!
I am now a fan of Cabot and The Novice Chef on FB
I would choose both.
I’m a fan of yours on Facebook.
Id pick the cheese. Not a fan of tequila!
Definitely Cabot Private Stock Cheddar. I love Cabot cheese!
Cabot Private Stock Cheddar
Tweet, tweet, tweet!
….and I’m now a fan of Cabot’s Facebook page!
I have been a fan of your Facebook fan…because you rock!
What a fun giveaway! If the tequila came with a bunch of crushed ice, lime and some salt on the rim…the answer is BOTH!
I would take a small nibble of cheese (the salt), slam the shot, and then chomp down the rest of the cheese (i.e. the “lime”)
I’m a fan of both of you on FB
I love cheese!!! Especially cabot cheddar noms!! https://twitter.com/#!/Cdubbs21/status/198264218158514178
These look amazing!! I love love love avocado!
I would choose cheese over tequila…I can’t do shots these days…I’m getting old :)
The cheeeeese!
Tweeted the giveaway, of course :)
You always make such awesome enchiladas. I tried that buffalo chicken enchilada dish of yours and it was fabulous so I have no doubt that this would be just as amazing!
Now for the giveaway question. I’ll have to choose both Cabot Private Stock Cheddar and the shot of tequila! :)
Cheddar fo sho!
Oh, and I would pick Cabot Private Stock Cheddar, hands down!
I’m not sure how to show you my Facebook post, but you’re tagged in it and on my tweet!
i tweeted: https://twitter.com/#!/onitnaram/status/198247675332792321
i would pick Cabot Private Stock Cheddar – I am not a drinker.
This is still my FAVORITE enchilada recipe of all time!!