SUBSCRIBE

White Chicken Enchiladas with Avocado

Jessica
4.4 from 20 votes
349 comments
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Post may contain affiliate links. Read my disclosure policy.
Jump to Recipe

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!

Two creamy white chicken enchiladas with lots of melted cheese topped with sour cream, avocado, and cilantro.

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!

Ingredients for white chicken enchilada recipe arranged in bowls. From top to bottom: salsa verde, sour cream, flour, broth, avocado, salt, garlic, cilantro, serrano pepper, cooked chicken, pepper, cumin, butter, shredded cheese, onion and tortillas.

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!
Freshly baked white chicken enchiladas in the baking dish with melty cheese and cilantro on top.

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.

Simmering the homemade white enchilada sauce in the pot.
Simmer the white enchilada sauce.
Filling a tortilla with chicken enchilada fillings.
Fill tortillas and roll to form chicken enchiladas.
Placing the filled and rolled enchiladas in the baking dish.
Arrange in a casserole dish seam side down.
Adding the white enchilada sauce and shredded cheese over the creamy white enchiladas.
Top enchiladas with sauce and cheese, then bake.
  • 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!
Close-up of freshly baked creamy chicken enchiladas with melted, bubbly cheese in a baking dish.

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.
Two white chicken enchiladas on a plate with the baking dish in the background.
A serving of creamy chicken enchiladas with white sauce and lots of gooey cheese topped with sour cream, diced avocado and fresh cilantro.

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!

A plate of two creamy chicken enchiladas topped with sour cream, diced fresh avocado and cilantro.
Landscape photo of white chicken enchiladas.
4.4 from 20 votes
Print Pin Recipe
Yield: 4 Servings

Creamy White Chicken Enchiladas

This creamy white chicken enchiladas recipe with avocado and lots of gooey cheese is the *BEST* Tex-Mex dinner! 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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

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

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

Serving: 1 serving, Calories: 961kcal, Carbohydrates: 54g, Protein: 51g, Fat: 61g, Saturated Fat: 23g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 26g, Trans Fat: 0.1g, Cholesterol: 156mg, Sodium: 1542mg, Potassium: 1361mg, Fiber: 13g, Sugar: 10g, Vitamin A: 1410IU, Vitamin C: 20mg, Calcium: 586mg, Iron: 5mg
© Jessica – The Novice Chef
Cuisine: Mexican, Tex-Mex
Category: Lunch, Quick Dinner Ideas

Categories:

Post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

Share a Comment

Recipe Rating




349 Responses
  1. Lauren Rachel
    Reply

    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!

  2. Laura Poret
    Reply

    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!

  3. Ranch Style Beans – Recipes For Your Granny
    Reply

    […] 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 […]

  4. Dawn
    Reply

    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!

  5. Emily
    Reply

    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.

    1. A woman holding a camera standing in front of some shelves.
      Jessica
      Reply

      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! ;-)

  6. Hillary Farley
    Reply

    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!

  7. Jill
    Reply

    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!

  9. April Driggers
    Reply

    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!

  12. Rachel
    Reply

    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…

  13. Addie
    Reply

    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!

    1. A woman holding a camera standing in front of some shelves.
      Jessica
      Reply

      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!

  14. Emily
    Reply

    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!

  15. lailaAlive
    Reply

    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!!!

  19. Lynice
    Reply

    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?

    1. A woman holding a camera standing in front of some shelves.
      Jessica
      Reply

      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. :)

  20. Nikkie
    Reply

    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?

  21. Katie
    Reply

    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).

  22. cara
    Reply

    these enchiladas were amazing!!! Huge hit at my house!! I’m already looking forward to the next time i get to make them :)

  24. Jimaie
    Reply

    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!

  25. Dianne Agostini
    Reply

    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!

  28. Stephanie
    Reply

    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.

  29. Kimberly
    Reply

    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.

  30. Diana
    Reply

    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!!

  31. Katie
    Reply

    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!!

  32. Pamela
    Reply

    These are just about to go in the oven and I can already tell they will be AMAZING! Thanks for such a great recipe!

  34. lrker21
    Reply

    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.

  35. Sloane
    Reply

    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!

  36. Lisa Combs
    Reply

    Do the flour tortillas get soggy? Have you ever made this with corn instead? Sounds really good–thanks for sharing.

  37. Kimm Geria
    Reply

    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.

  39. Gina
    Reply

    I made this tonight and it was FABULOUS! Even my 7-mo old loved it (mostly the avacados)! Thank you for this wonderful recipe!

  40. Erin @ The Spiffy Cookie
    Reply

    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.

  41. Sloane
    Reply

    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.

    1. A woman holding a camera standing in front of some shelves.
      Jessica
      Reply

      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! :)

  42. Colleen
    Reply

    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.

  48. Kimiko
    Reply

    Um…BOTH! Of course! I love cheese and any other foodie item, but come on, I can’t pass up a shot of tequila!

  49. Hezzi-D
    Reply

    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!

  54. Margaret C.
    Reply

    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!

  68. Michelle Jaffee
    Reply

    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!! : )

  74. NanaBread (Jeanne)
    Reply

    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.

  78. Kaitlin
    Reply

    I’d absolutely choose the Cabot Private Stock Cheddar over tequila. If it was rum, there’d be a slightly more difficult decision :)

  79. Jenny G.
    Reply

    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????

    1. A woman holding a camera standing in front of some shelves.
      Jessica
      Reply

      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! :)

  86. Elizabeth in MN
    Reply

    Easiest question I’ve ever been asked. Both. Definitely both. Nothing chases tequila shots quite like cheese!

  88. Laura C
    Reply

    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?!

  90. Jen Fischer
    Reply

    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!)

  98. Lauren
    Reply

    Well, since tequila gives me the shivers and I don’t like the taste, this is a no brainer – Cabot all the way!

  103. Ellen
    Reply

    Just the cheese for me… one too many tequila shots on my senior trip to Cancun…and that was 11 years ago. ;)

  104. Courtney C
    Reply

    Tough choice!! Definitely the cheese over a shot but if the shot is in a margarita, I’ll take the marg! :)

  105. Andrea
    Reply

    BOTH! I can’t think of anything better than tacos SMOTHERED in Cabot cheese with a ‘rita sitting next to the plate!

  112. Amanda
    Reply

    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.

  118. Kerstin
    Reply

    What a great giveaway (and yummy enchiladas!) – I’d pick the cheddar first any day, especially now that I’m pregnant, lol :)

  119. Meagan Freeman
    Reply

    I would totally choose Cabot Cheddar! YUM! Also, I liked both you and Cabot on FB. Love the blog!! Those enchiladas look amazing!

  123. Javajess
    Reply

    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!

  124. Marissa Kubinski
    Reply

    For sure the Cabot Private Stock Cheddar! Cheese goes great with just about anything….tequila, not so much.

  141. Kita
    Reply

    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.

  145. Eva @ Eva Bakes
    Reply

    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!).

  158. katie
    Reply

    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?

  173. Tina (My Life as a Mrs)
    Reply

    these enchiladas look AMAZING!!!!!!!!! Wish we could have celebrated together!!!! :) PS – I would TOTALLY choose both the cheese AND the tequila ;)

  194. Jess G
    Reply

    This recipe looks amazing!! I can’t wait to try it.

    I would definitely choose the Cabot Private Stock Cheddar over tequila!!!!

  202. amy @ fearless homemaker
    Reply

    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!

  227. Joanne
    Reply

    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!

  236. Lindsay Cremona
    Reply

    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!

  245. Cassie
    Reply

    Without a doubt, both is a winner for me. Cabot cheddar is my favorite! And these enchiladas are beyond brilliant!

  246. Dee Ann
    Reply

    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!

  253. Rachel @ Baked by Rachel
    Reply

    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 :)

  255. Kelly
    Reply

    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.

  256. Hekawi
    Reply

    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!

  259. Tara @ Chip Chip Hooray
    Reply

    YES I friggin’ love Cabot. I’d totally go for the cheese over the tequila. True story.

  260. Erin R.
    Reply

    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.

  263. Annika
    Reply

    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!

  268. Eva
    Reply

    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!

  271. Andrea D.
    Reply

    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.

  273. natalie@thesweetslife
    Reply

    totally have to choose both in this case! that’s like asking if you want to keep your hands or your feet ;)

  277. Heather of Kitchen Concoctions
    Reply

    As much as I love my ritas, nothin’ beats warm gooey cheese! Oh and these enchiladas sound absolutely amazing!

  278. Karen J
    Reply

    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.

  285. Karen J
    Reply

    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?

  286. Living The Sweet Life
    Reply

    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!!

  287. Leah | So, How's It Taste?
    Reply

    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!

  289. Martina
    Reply

    I would love both the private stock cheddar and the shot of tequila! Can’t have cinco de mayo without the tequila!

  290. Bee (Quarter Life Crisis Cuisine)
    Reply

    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!

  314. Wendy
    Reply

    Love your post, thanks! I’ll be making this (spicy version) for dinner Sunday night! Thanks from the farm family owners of Cabot Cheese!

  315. Amy G. H.
    Reply

    Mmmmm, I would take the Private Stock Cabot Cheddar and 2 shots of tequila! That;’s right, I got greedy!

  325. Ann
    Reply

    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!

  326. Averie @ Averie Cooks
    Reply

    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”)

  329. Maggie @ A Bitchin' Kitchen
    Reply

    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 :)

  332. Chung-Ah | Damn Delicious
    Reply

    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! :)

Thank You For Being Here!

Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.
More About Jorge & Jessica

My Favorites