1-Preparing the Chicken Filling: Start by preheating your oven to 350°F. While the oven warms up, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced onion and jalapeños, cooking for 2-3 minutes until the onion turns translucent and fragrant. The aroma alone will get your mouth watering!

2-Preparing the Chicken Filling: Add the 2 1/2 cups of shredded cooked chicken to the skillet and cook for another 2 minutes, allowing the chicken to absorb some of the flavors from the onions and peppers. Pour in 1/2 cup of chicken broth, 1/2 cup of heavy cream, 1/2 teaspoon of paprika, and 1/2 teaspoon of salt. Stir everything together and heat through. Once heated, remove the mixture from the heat and set it aside while you prepare the sauce.

3-Creating the Creamy Avocado Cheese Sauce: In a separate large skillet, melt the 4 tablespoons of butter over medium heat. This is where the magic begins! While whisking continuously, slowly sprinkle in the 1/4 cup of flour. Keep whisking until the mixture becomes clumpy this is your roux and it’s the foundation of a creamy, lump-free sauce. The key here is to whisk constantly to prevent any clumps from forming.

4-Creating the Creamy Avocado Cheese Sauce: Slowly drizzle in the remaining 1 1/2 cups of chicken broth while continuing to whisk constantly. You’ll notice the mixture starting to thicken up beautifully. Once smooth and slightly thickened, pour in the remaining 1/2 cup of heavy cream and the 1 cup of sour cream, stirring to combine.

5-Creating the Creamy Avocado Cheese Sauce: Add 2 cups of the shredded Monterey Jack cheese and the remaining 1/2 teaspoon of paprika. Stir until the cheese melts completely, creating a rich, creamy cheese sauce. Now for the star ingredient peel and dice 2 of the avocados and add them to the cheese sauce. Stir gently to incorporate and then set this delightful sauce aside.

6-Assembling and Baking Your Enchiladas: Heat the corn tortillas in the microwave for about 20-30 seconds until they become soft and flexible. This step is crucial to prevent the tortillas from cracking when you roll them. If you prefer, you can also warm them in a dry skillet for a few seconds on each side.

7-Assembling and Baking Your Enchiladas: Take one tortilla and place a small portion of the chicken mixture in the center. Top it with a couple of slices from the remaining avocado and gently roll the tortilla up, enclosing the filling. Place the rolled enchilada seam side down in a 9×13 inch casserole dish. Repeat this process until all tortillas and chicken mixture are used, arranging them snugly in the dish.

8-Assembling and Baking Your Enchiladas: Pour the creamy avocado cheese sauce over the enchiladas, making sure to cover each one completely. Sprinkle the remaining 1 1/2 cups of Monterey Jack cheese evenly over the top. This will create that delicious golden, bubbly crust that everyone loves.

9-Assembling and Baking Your Enchiladas: Bake for 20-25 minutes, or until the cheese is melted and the sauce is bubbly around the edges. Your kitchen will smell absolutely amazing by this point! When done, you can optionally top with additional sour cream and serve with salsa on the side.