Creamy White Chicken and Avocado Enchiladas


Once again, I am going to share with you my love affair with Mexican food.

If I could, I would happily eat Mexican food for breakfast, lunch and dinner.

… and that is exactly what I did with these Creamy White Chicken and Avocado Enchiladas.

Creamy White Chicken and Avocado Enchiladas

These enchiladas are so creamy, and with the California Avocados inside and outside of them, they are virtually unstoppable.

My husband is also a huge fan of Mexican food, but on a scale of 1 to 10, “enchiladas” probably rank about a 3 for him. When I made him these Creamy White Chicken and Avocado Enchiladas, he became an enchilada convert. He even took leftovers for lunch the next day.

Me? I ate some leftovers for breakfast… but that’s just me…

Easy shredded chicken

So here’s the deal. This recipe will call for 2 1/2 cups of shredded chicken.

Here’s a tip to make it a little easier for you – buy a rotisserie chicken from your deli, let it cool on the counter for a little, then pull the chicken off of it. BAM!

I always do this, and my husband and kids love to eat the chicken legs, thighs, and wings. Then if you want to get all fancy, you can even use the bones to make some broth or soup. But I’m not Martha, so don’t ask for a recipe. 😉


The creamy base to these enchiladas is started with a little butter and some flour. This is called a “roux” [pronounced ru]. 

Super simple, but it can be a little intimidating. Just melt down some butter over medium heat, then while you are whisking the butter, sprinkle in some flour. Keep whisking till it starts to get a little clumpy. Then, still whisking, slowly drizzle in the chicken broth until the mixture begins to smooth out and starts to thicken. You should be out of the danger zone by then. But if you don’t whisk enough in the beginning, the flour might seize up and  you’ll end up with a clumpy-creamy mixture. No bueno.

So just keep whisking.

Creamy White Chicken and Avocado Enchiladas

After adding some heavy cream, cheese, sour cream, and finally some avocados, you’ll arrive at a finger-lickin good creamy cheese sauce to smother your enchiladas with.

Come to mama.

Creamy White Chicken and Avocado Enchiladas

If these don’t make you an enchilada lover, I don’t know what else will.

Creamy White Chicken and Avocado Enchiladas

Who else is hungry now?

Creamy White Chicken and Avocado Enchiladas
Serves: serves 6
  • 1 tbsp oil
  • 1 onion, diced
  • 2 jalapeños, seeded and diced
  • 2½ cups shredded cooked chicken
  • 2 cups chicken broth; divided
  • 1 cup heavy cream; divided
  • 1 tsp paprika; divided
  • ½ tsp salt
  • 4 tbsp butter
  • ¼ cup flour
  • 1 cup sour cream
  • 3½ cups Monterey Jack Cheese, shredded and divided
  • 3 avocados, divided
  • 8 medium sized corn tortillas
  1. Preheat oven to 350 degrees F.
  2. In a large skillet saute the onion and jalapeño in the oil, over medium high heat for 2 to 3 minutes, or until the onion is translucent. Add the shredded chicken and cook for 2 minutes.
  3. Pour in ½ cup of chicken broth, ½ cup of heavy cream, ½ tsp of paprika, and ½ tsp of salt. Stir, and heat through. Remove and set aside.
  4. In a separate large skillet melt the butter over medium heat. While whisking the butter in the pan, slowly sprinkle in the flour. Continue to whisk until it becomes clumpy, then slowly drizzle in the remaining 1½ cups of chicken broth. Keep whisking until the mixture becomes smooth and starts to thicken slightly.
  5. Pour in the remaining ½ cup of heavy cream and sour cream; stir.
  6. Add 2 cups of Monterey Jack cheese, the remaining ½ tsp of paprika and stir until the cheese is melted. Peel and dice 2 avocados and add them to the cheese sauce; stir. Set aside.
  7. Heat the corn tortillas in the microwave until they are soft and flexible. Place a small portion of the chicken mixture in the center, top with a couple slices of the remaining avocado, then roll up. Place seam side down in a 9x13 inch casserole dish. Repeat until tortillas and chicken mixture are used up.
  8. Pour the cheese sauce over the enchiladas, and sprinkle with the remaining 1½ cups of Monterey Jack cheese.
  9. Bake for 20-25 minutes.
  10. (optional: top with a little sour cream, and a side of salsa) Enjoy!

I sure hope you enjoyed those little tips I gave you today!

If you are more of a “red sauce” enchilada kind of person, then you should try out this Chicken Enchilada Casserole recipe. It’s another family favorite! :)


  1. Omg, Shawn. You’re killin’ me! This looks amazing!!!! Love everything about it!

  2. I need these in my life now. Avocado-obsessed, I am!

  3. Thanks for sharing this recipe. My family loves Mexican food. I love the idea of using rotisserie chicken. If you get a chance stop by my blog Recipe for Life and check out some of my family favorite recipes at:
    Deborah H. Bateman – author

  4. I’m enchilada and avocado obsessed. Yum!!

  5. My fondest memory of enchiladas is when I was about nine or ten, and my cousin who was a cook, gave me and his younger brother a “cooking class”. We made a jalapeno salsa and a roasted poblano salsa. He gave me some salsa to take home, and my mom made enchiladas from them. Best enchiladas I’ve had in my life! :)

  6. My husband is not big on enchiladas either, which is always strange to me considering how much Mexican food we eat in this house and the fact that it is similar to manicotti! Maybe I an convince him to change his mind with these!

  7. Now these look amazing! Love avocado, love enchiladas, love creamy – I have to make them!

  8. I’m the same – the more Mexican food, the better. These look phenomenal!!

  9. I am going to try this, I love avocados and enchiladas!
    Shouldn’t ask, but do you have any idea of the nutritional value of this dish?
    We make an awesome enchilada with leftover pot-roast, but have to try this one!!!

  10. Denise Gallardo says:

    Breakfast enchiladas ( since you mentioned you could eat it we do) heat up enchilada sauce ( we use green) in a pot.. mean while brown sausage in another pan, drain and add you eggs to scramble.. turn off fire and cover to keep hot.. warm up 12 corn tortillas and cut up.. add to sauce and allow to soak in sauce on low heat… once almost mushy throw in egg with sausage.. tons of cheese and olives ( low sodium… or it will be too salty)… mix, cover and let it become beautifully melted… serve with sour cream or salsa even avocado.. hope you like it :)

  11. My family would go absolutely crazy for these! I’m so glad you were able to get your Mexican “fix” this past weekend. xo

  12. I could live on Mexican food and avocados – LOVE this recipe!

  13. These look amazing!

  14. Made these tonight. … although the recipe looks amazing, I was disappointed. They were very bland. … I’m not sure what needs to be added or where, but I had to sprinkle Tony’ s on top just to give it SOMETHING. …. :(

    • Hmm… sorry you didn’t enjoy the flavor. Maybe next time you can try adding a little more salt and paprika to the sauce? Or you could always leave the jalapeños with some seeds in there to give it more of a kick? I take them out because my kids won’t eat it if it’s too spicy. Hope that gives you some idea of how to change it to your liking. :)

  15. Kimberly Murphy says:

    Thjnk you could prepare them the night before and bake them off in the oven the next day without them becoming soggy?

  16. This is such a great recipe, thanks for sharing this.


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