Avocado Chicken Enchiladas

Avocado Chicken Enchiladas served on a green plate, with fork lifting up a piece

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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Showing different tortillas for Vegetarian and Chicken Versions of Avocado Chicken Enchiladas

Avocado Chicken Enchiladas

  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.collage image that shows cooking creamy sauce in dutch oven and adding it to bottom of baking dish
  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.

 Filling tortillas with chick, cheese and avocados, and placed in baking dish and topped with sauce and shredded cheese

Easy Enchiladas ready to go!

Avocado Chicken Enchiladas cooked and served on a green plate

 

More avocado recipes we love!

4.92 from 23 votes

Avocado Chicken Enchiladas

Author Corey Valley
Mexican food is always a hit in my household. My family love these Avocado Chicken Enchiladas recipe. I can easily make them vegetarian for my husband too!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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

Calories: 587kcal | Carbohydrates: 38g | Protein: 37g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 1062mg | Potassium: 917mg | Fiber: 7g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 12mg | Calcium: 342mg | Iron: 3.3mg

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.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

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Post Updated August 2020

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83 Comments

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

    1. 5 stars
      Thanks Liz! You too 🙂

      1. 5 stars
        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.

        1. Jennifer, there is a printable version at the bottom of the post 🙂

          1. The printable version at the bottom cuts off after step 3 🙂

          2. Oh no! I’ll fix that right now 🙂

          3. 5 stars
            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!

          4. So happy you loved it Laura!

    2. 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!!

    3. 5 stars
      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.

  2. 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!!! 🙂

    1. 5 stars
      That is awesome Laura! You totally made my night with this comment. I am so happy you are loving the recipes 🙂 XO!

  3. 5 stars
    Made these for the Hubs as a Father’s Day supper. We LOVED them!

    1. Yay! I am so glad you loved them 🙂 XO

  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!

    1. I am so glad you and your hubby loved it Amanda!

  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. 🙂

    1. That is awesome Lindsay! This comment totally made my night!

      1. jeff peplinski says:

        5 stars
        love the recipe, but even more so am excitedto see you respond to us. you rock, girl!

  6. 5 stars
    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! 🙂

    1. That is awesome Jenna! Thank you so much for sharing 🙂 Your comment totally made me smile 🙂

  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!

    1. 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!

      1. Great idea! That would be a good weekend prep thing. Thanks Corey!

        1. Can use some precooked (rotisserie) chicken from places like Cosco or Sam’s Club or a grocery store deli.
          Some frozen Tyson chicken breasts in a crockpot with a couple of cans of green chili’s.
          Or some canned chicken breast meat with some packaged “grilled” chicken chunks.
          Thaw in your microwave and chop into smaller pieces.

    2. Sarah, I used to have the same angst about cooked chicken as you until I starting poaching it. It is so easy! I just buy boneless,maki less chicken breasts and take any bits of fat off of them with a knife then I place them in the bottom of a pot big enough so they don’t overlap on one another and then fill the pot with enough water to cover a few inches then I put a few shakes of salt in the water and place it on a burner on high until the water starts to boil. I then turn the temp down to low for about 15 minutes. You then just take out the chicken and you can use it for salads or amy recipe that calls for cooked chicken. It is super easy and never too dry or tough!!!

  8. 4 stars
    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. 5 stars
    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

    1. Hahaha. Love it! Sounds like a blast girl! I am so happy you loved them Bobbi! 🙂

  10. 5 stars
    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.

    1. That is awesome Julie! I am so glad you loved them! They are one of my favorites too 🙂