Avocado Chicken Enchiladas
How to make 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 🙂 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.
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Avocado Chicken Enchiladas
- 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.
- 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.
- 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.
- Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll.
- Place each tortillas, seam-side down in the dish. Repeat until all tortillas and filling are used up.
- Pour the remaining sauce over the enchiladas. Cover with leftover cheese and bake for about 20 minutes or until cheese is bubbling.
Easy Enchiladas ready to go!
More avocado recipes we love!
Avocado Chicken Enchiladas
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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
- 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
Instructions
- 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.
- 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.
- 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
- Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll.
- Place each tortillas, seam-side down in the dish. Repeat until all tortillas and filling are used up.
- Pour the remaining sauce over the enchiladas. Cover with leftover cheese and bake for about 20 minutes or until cheese is bubbling.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Post Updated August 2020
Thank you for the nice recipe. Have good weekend!
Thanks Liz! You too 🙂
Great recipe!!! Thanks for sharing. Just wondering if you know that your printable instructions do not instruct on how to assemble or how long to bake these delicious enchiladas. No worries, I just copied it from the site.. just FYI.
Jennifer, there is a printable version at the bottom of the post 🙂
The printable version at the bottom cuts off after step 3 🙂
Oh no! I’ll fix that right now 🙂
My hubby & I love this recipe! I had to convert it to gluten free, using rice flour & corn tortillas. It was easy to convert & tastes delicious. Hubby has already asked me to make it again – that’s how I know it’s a winner!
So happy you loved it Laura!
I am trying this recipe tonight but making mine true enchiladas. That means to use corn tortillas instead of flour. When you use flour and fold like that you are actually making wet burritos, not enchiladas. I think I will try it lasagna style. Layering instead of rolling. I can’t wait to try the sauce!!
This is an awesome recipe. My husband now requests it at least once a month. We exclude the cilantro but it’s still so delish.
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!
Made these for the Hubs as a Father’s Day supper. We LOVED them!
Yay! I am so glad you loved them 🙂 XO
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!
I am so glad you and your hubby loved it Amanda!
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. 🙂
That is awesome Lindsay! This comment totally made my night!
love the recipe, but even more so am excitedto see you respond to us. you rock, girl!
Haha. Thanks Jeff!