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!
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
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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