Avocado Chicken Enchiladas

 

Avocado + Chicken + Cheese = I need a bigger plate.

Avocado Chicken Enchiladas

 

I have been on a major avocado kick lately. And by the looks of it, so have you guys! My Avocado Chicken Salad has become a Family Fresh Meals fan favorite!

 

Mexican food is always a hit in  my household. My kids beg for Taco Tuesdays and I can easily make most Mexican dishes vegetarian friendly thanks to extra beans, veggies and cheese :)

 

Different tortillas for Vegetarian and Chicken Versions - Avocado Chicken Enchiladas

That is exactly what I did for these delicious Avocado Chicken Enchiladas. I substituted in Darryl’s vegetarian soy chicken and used different colored  tortillas to indicated the vegetarian ones. 

 

 

Avocado Chicken Enchiladas

 

Ingredients for the Enchilada Sauce
1 tablespoon butter
3  garlic cloves, minced
1 tbsp flour
1 cup chicken stock (or vegetable stock)
1.5 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1 cup mild or  medium salsa verde (depending on how hot you want it)
1/2 cup fat free sour cream

 

Ingredients for the Enchiladas
3-4  cups cooked chicken breasts, chopped or shredded 
2  cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8  flour tortillas

 

Directions:

Avocado Chicken Enchiladas Steps

 

1.  Preheat oven to 375°F. In medium sauce pan, saute garlic in butter over medium-high heat for  about 1 minute. Stir in flour and continue to stir while cooking for  2 more minutes.

 

2. Next stir in the chicken/veggie broth, cumin, salt and pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro. 

 

3. Prepare a  9×13 baking dish with nonstick spray.  Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.  

 

Avocado Chicken Enchiladas Step 2

 

4. Lay out a tortilla and add chicken, shredded cheese,  and avocado to the end  of the  tortilla and roll. 

 

5. Place each tortillas,  seam-side down in the dish. Repeat until all tortillas and filling are used up. 

 

6. Pour the remaining sauce over the enchiladas. Cover with leftover cheese and bake for about 20 minutes or until cheese is bubbling. 

 

Avocado Chicken Enchiladas - Vegetarian Friendly

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XO
Corey, Darryl, Big D & Little D

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here is what you need for these Avocado Chicken Enchiladas

 

4.9 from 10 reviews
Avocado Chicken Enchiladas
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • Ingredients for the Enchilada Sauce
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 tbsp flour
  • 1 cup chicken stock (or vegetable stock)
  • 1.5 tsp cumin
  • ¼ tsp salt
  • ¼ tsp fresh ground pepper
  • ¼ cup chopped cilantro
  • 1 cup mild or medium salsa verde (depending on how hot you want it)
  • ½ cup fat free sour cream
  • Ingredients for the Enchiladas
  • 3-4 cups cooked chicken breasts, chopped or shredded
  • 2 cups shredded Mexican blend cheese
  • 3 avocados, peeled and chopped
  • 8 flour tortillas
Instructions
  1. Preheat oven to 375°F. In medium sauce pan, saute garlic in butter over medium-high heat for about 1 minute. Stir in flour and continue to stir while cooking for 2 more minutes.
  2. Next stir in the chicken/veggie broth, cumin, salt and pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro.
  3. Prepare a 9×13 baking dish with nonstick spray. Add about ½ cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.

 

 

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Comments

  1. Thank you for the nice recipe. Have good weekend!

  2. Laura B says:

    It has rained here for the last 3 days so it was going to be a ” soup day” ……. Until I got this recipe! I had all the ingredients so I hurried to the kitchen and put it all together. It is ready to pop into oven for lunch. It already smells delicious!!!! My husband loves your recipes. He can’t wait until lunchtime!!! I am certain there will be enough leftover for his dinner too! ( I sent your mom a picture of it!!! :)

    • That is awesome Laura! You totally made my night with this comment. I am so happy you are loving the recipes :) XO!

  3. Made these for the Hubs as a Father’s Day supper. We LOVED them!

  4. I made this tonight and it was wonderful. I used half the cheese and organic low fat sour cream. The only thing I will do differently next time is a little less garlic. This was easy and yummy. My husband loved it too!

  5. Lindsay P says:

    I’m new to your site and I tried this recipe tonight. HUGE hit!!! Three of my 5 kids had seconds and only one of them likes avocados!! Thanks for a great recipe to add to my rotation. I look forward to browsing your site for more delicious meal ideas. :)

  6. Jenna C. says:

    Just made these for dinner tonight and they were SOOO good!!!! My husband took his first bite and said, “Are you serious?!” And he continued to rave about them the whole time he ate! haha! Thanks for a great dinner! :)

  7. This looks fantastic, but it has the same issue as other recipes do for me… already cooked chicken. Tips or ideas welcome?! We don’t ever have cooked chicken laying around.. partially because I don’t cook chicken (unless it is your taco ranch chicken in the crockpot), or if I do, it’s just a little bit. Do you use frozen already cooked/thawed or do you cook a bunch ahead of time. Do share!

    • Sarah, How about making a big batch of shredded chicken in the crockpot (the same way you do the ranch chicken, but with just some broth, salt and pepper) and freeze that for later use? That would work for this recipe after it was thawed :) Hope that helps!

  8. This was a good recipe and easy to make. I thought it could have used more sauce. Next time I will increase the sauce recipe by 1/3.

  9. Made this tonight Chef Corey. THEY WERE SOOOO GOOOD! We had Mariachi music playing on pandora during dinner. We had so much fun. Thanks for another great recipe! <3

  10. I first saw this recipe posted from a friend in Facebook. It looked easy and tasty so I bookmarked it. I made them last night and loved them. My daughter who does not like leftovers, plans on having some more tonight. Thank you so much for this website and for this really yummy recipe.

  11. Oh my gosh! Your recipes sound SO good! Thank so so so much for making them vegetarian friendly! I am so glad I found your blog-thank you Pinterest!

    • Yay! I am so glad you found me too Jonelle! I make a lot of recipes vegetarian friendly for my hubby. If you look under my vegetarian section, you can find a ton more!

  12. OH WOW made these when my mom was in town for Christmas and they were ALL GONE! Now my pantry always has salsa verde in it. In fact, this is dinner tonight too.

  13. Sharon Netherton says:

    I made these tonight and while they were delicious any enchilada recipe I try always seems to turn out “mushy”. Any suggestions?

  14. I just have to say a big thank you for including so many vegetarian and vegetarian option recipes. I’m a vegetarian and my husband eats vegetarian with me at home. You’ve given me some yummy dinner options to keep meal time creative and delicious!

  15. These are wonderful!!!! One of my absolute family favorites!!!! 5 star!

  16. I made these tonight and they were outstanding! Thank you so much. Even my somewhat picky 15 year old loved them. It helps that he loves avocados. Thanks again!

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