Comfort food gets a fresh, bright upgrade in this creamy, cheesy casserole-style dish. Whether you’re feeding a family on a weeknight or bringing a crowd-pleaser to a potluck, these Creamy White Chicken and Avocado Enchiladas are rich, tangy, and balanced with a little zip from jalapeño. The sauce is silky from heavy cream and sour cream, while Monterey Jack melts beautifully to create that irresistible, gooey top. Avocado adds creamy coolness in contrast to the warm, sauced tortillas—pure satisfying bliss.

This version is written so the process is straightforward: sauté aromatics, build a white sauce, combine with shredded chicken, assemble the enchiladas, and bake until bubbly. The recipe uses pantry-friendly ingredients and produces a dish that feels decadent without being fussy.

Why you’ll love it

Velvety white sauce made with butter, flour, chicken broth, heavy cream, and sour cream for a luxuriously rich texture.
Shredded cooked chicken keeps the filling quick and adaptable—perfect for leftover chicken or simple rotisserie chicken.
Fresh avocado and plenty of melting Monterey Jack cheese brighten every bite.
Corn tortillas hold up well in the oven and add subtle corn flavor that complements the creamy sauce.

Ingredients

1 tbsp olive oil
1 onion, diced
2 jalapeños, seeded and diced
2 1/2 cups shredded cooked chicken
2 cups chicken broth; divided
1 cup heavy cream; divided
1 tsp paprika; divided
1/2 tsp salt
4 tbsp butter
1/4 cup all-purpose flour
1 cup sour cream
3 1/2 cups Monterey Jack cheese, shredded and divided
3 avocados, divided
8 medium sized corn tortillas

Taste and texture notes

The sauce is the star here: butter and flour form a roux that thickens chicken broth and cream into a smooth, savory gravy. Sour cream adds tang and silkiness, while paprika brings a whisper of warmth. The shredded chicken absorbs those flavors, and the melted Monterey Jack ties everything together with a mellow, buttery melt. Fresh avocado tossed with a squeeze of lime (optional) can be added to the filling or used as a topping so every bite is a mix of warm, saucy, and cool.

Make-ahead and storage

You can assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. Baked leftovers keep well in an airtight container in the refrigerator for 3–4 days; reheat in the oven at 350°F until warmed through to preserve the texture. The avocado topping is best added right before serving to keep it from browning.

Step-by-step directions

Prep the aromatics: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the diced onion and the seeded, diced jalapeños. Cook, stirring occasionally, until the onion is translucent and the jalapeños have softened, about 5–7 minutes. Remove the skillet from the heat and set aside briefly.
Combine chicken and aromatics: In a large mixing bowl, combine 2 1/2 cups shredded cooked chicken with the cooked onion and jalapeño mixture. Toss to distribute evenly so the chicken picks up the softened aromatics.
Make the white sauce base: In a medium saucepan, melt 4 tbsp butter over medium heat. Once the butter is melted and foamy, sprinkle in 1/4 cup all-purpose flour. Stir continuously for about 1–2 minutes to cook the flour and form a roux; this step removes the raw flour taste and helps the sauce thicken properly.
Thin the roux with broth: Gradually whisk in 1 cup of the chicken broth (from the 2 cups divided). Add it slowly and whisk constantly to avoid lumps. Continue whisking until the mixture thickens slightly and becomes smooth, about 2–3 minutes.
Finish the sauce: Lower the heat to medium-low. Stir in 1/2 cup of the heavy cream and 1/2 tsp of the salt, along with 1/2 tsp of the paprika (this is half of the 1 tsp paprika called for, so it will be added again later). Whisk until the sauce is fully combined and gently simmering. Then stir in 1 cup sour cream until the sauce is glossy and smooth. If the sauce seems too thick, whisk in up to the remaining 1 cup of chicken broth a little at a time to reach a pourable, creamy consistency.
Assemble the chicken filling with sauce: Taste the sauce and adjust seasoning if needed. Pour about half of the sauce into the bowl with the shredded chicken and aromatics; stir to coat the chicken thoroughly. This ensures the filling is saucy and flavorful.
Warm the tortillas: To make the corn tortillas pliable, warm them briefly. Heat a dry skillet over medium-high heat and warm each tortilla for 10–15 seconds per side, or wrap them in a damp paper towel and microwave for about 30 seconds. Softening them prevents tearing during rolling.
Fill and roll the enchiladas: Preheat the oven to 375°F (190°C). Spoon an even amount of the sauced chicken onto each warmed tortilla (about 1/4 to 1/3 cup, depending on how full you like them). Roll each tortilla tightly around the filling and place the rolled enchilada seam-side down in a 9×13-inch baking dish or similar-sized casserole dish. Repeat until all 8 tortillas are filled and arranged in the dish.
Top with sauce and cheese: Pour the remaining sauce over the arranged enchiladas, spreading it evenly so each roll is coated. Sprinkle 3 cups of the shredded Monterey Jack cheese over the top, reserving 1/2 cup of cheese for finishing after baking. Save a little of the chopped jalapeño or onion if you’d like a garnish.
Bake until bubbly: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the sauce is bubbly and the cheese is melted and golden in spots. Remove the dish from the oven, sprinkle the reserved 1/2 cup Monterey Jack over the top, and return to the oven for 3–5 minutes if you want the extra cheese to melt and just begin to brown.
Prepare the avocado: While the enchiladas finish baking, halve and pit 2 of the avocados. Dice them into bite-sized pieces and gently toss with a pinch of salt and a small squeeze of lime if you like (lime is optional and not included in the ingredient list, so use only if available). For a creamy garnish, mash the remaining avocado and stir it into the remaining 1/2 cup of heavy cream to make a quick drizzle or dollop—this keeps a smooth, cool contrast to the hot enchiladas. Alternatively, simply slice the third avocado and use the slices as a fresh topping.
Serve: Remove the enchiladas from the oven and allow them to rest for 3–5 minutes. Top with diced or sliced avocado and any remaining jalapeño for color and heat. Serve warm, spooning any extra sauce from the casserole dish over each portion.

Tips for success

Use warm tortillas so they roll without cracking; if they cool while you’re assembling, warm them again briefly.
If your sauce thickens too much while assembling, thin it with a splash of the reserved chicken broth until it reaches a pourable consistency.
Want more heat? Keep some of the jalapeño seeds and add them to the filling or sprinkle them on top before baking.
For a lighter finish, reduce the heavy cream slightly and add a touch more chicken broth, but keep the total liquid similar so the filling stays moist.

Variations and serving suggestions

Vegetable-forward: Swap half the shredded chicken for roasted mushrooms and spinach for a hearty, meat-light version.
Herb brightness: Stir a handful of chopped cilantro into the filling or sprinkle on top just before serving.
Side ideas: A simple green salad, pickled red onions, or charred corn salad pair beautifully to cut the richness.

Common questions

Can I use flour tortillas? Yes. Flour tortillas will make the enchiladas softer and less textured than corn, but either type works. If using flour, warm them slightly so they roll easily.

How can I make this dairy-free? This particular recipe relies on dairy for its signature creaminess and cheese melt; for a dairy-free version, use plant-based butter, full-fat coconut milk or an unsweetened cashew cream in place of heavy cream and sour cream alternatives, and a dairy-free shredded cheese. Keep in mind the flavor and texture will change.

Can I prepare it ahead? Yes—assemble, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if baking straight from the fridge.

Final thoughts

Creamy White Chicken and Avocado Enchiladas are the kind of dish that hits all the right notes: rich, comforting, and bright all at once. The white sauce is indulgent without being overpowering, the shredded chicken soaks up flavor, and fresh avocado brings refreshing creaminess to the plate. This recipe is forgiving, family-friendly, and easy to adapt. Keep the steps organized, warm the tortillas, and don’t skip the final avocado—those cool pieces make every bite sing.

Happy cooking. Enjoy the cozy, creamy goodness!

Creamy White Chicken and Avocado Enchiladas

Creamy, cheesy enchiladas filled with shredded chicken and avocado for a comforting, easy weeknight meal.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

1 tbsp olive oil
1 onion diced
2 jalapeños seeded and diced
2 1/2 cups shredded cooked chicken
2 cups chicken broth divided
1 cup heavy cream divided
1 tsp paprika divided
1/2 tsp salt
4 tbsp butter
1/4 cup all-purpose flour
1 cup sour cream
3 1/2 cups Monterey Jack cheese shredded and divided
3 avocados divided
8 corn tortillas medium sized

Equipment

Large Skillet
second large skillet
Whisk
Measuring cups and spoons
9x13-inch casserole dish
Knife
Cutting Board
microwave or griddle

Method

Preheat the oven to 350°F (175°C).
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and jalapeños and sauté 2–3 minutes, until the onion is translucent.
Add 2 1/2 cups shredded cooked chicken to the skillet and cook 1–2 minutes to combine.
Pour in 1/2 cup of the chicken broth, 1/2 cup heavy cream, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Stir and heat through, then remove the chicken mixture from the heat and set aside.
In a second large skillet, melt 4 tablespoons butter over medium heat. Whisk in 1/4 cup all-purpose flour until combined and slightly clumpy, then slowly whisk in the remaining 1 1/2 cups chicken broth until smooth and slightly thickened.
Stir in the remaining 1/2 cup heavy cream and 1 cup sour cream until smooth.
Add 2 cups of the shredded Monterey Jack cheese and the remaining 1/2 teaspoon paprika to the sauce; stir until the cheese melts and the sauce is smooth.
Peel and dice 2 of the avocados and fold them into the cheese sauce, then remove the sauce from the heat and set aside.
Warm the corn tortillas in the microwave or on a griddle until soft and pliable. Place a portion of the chicken mixture down the center of each tortilla, top with a couple slices of the remaining avocado, and roll tightly. Place seam-side down in a 9x13-inch casserole dish.
Pour the cheese-avocado sauce over the rolled enchiladas and sprinkle with the remaining 1 1/2 cups shredded Monterey Jack cheese.
Bake in the preheated oven for 20–25 minutes, until heated through and the cheese is melted and bubbly.
Let the enchiladas rest a few minutes before serving. Optional: top with a little sour cream or serve with salsa.