Avocado + Chicken + Cheese = I need a bigger plate.
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.
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!
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Avocado Chicken Enchiladas
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.
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Nutrition Information:
Nutrition 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.
Post Updated August 2020
Liz says
Thank you for the nice recipe. Have good weekend!
Corey says
Thanks Liz! You too 🙂
Jennifer says
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.
Corey says
Jennifer, there is a printable version at the bottom of the post 🙂
Anne says
The printable version at the bottom cuts off after step 3 🙂
Corey says
Oh no! I’ll fix that right now 🙂
Laura says
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!
Corey says
So happy you loved it Laura!
Sheri says
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!!
Courtney says
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.
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!!! 🙂
Corey says
That is awesome Laura! You totally made my night with this comment. I am so happy you are loving the recipes 🙂 XO!
tonya says
Made these for the Hubs as a Father’s Day supper. We LOVED them!
Corey says
Yay! I am so glad you loved them 🙂 XO
Amanda says
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!
Corey says
I am so glad you and your hubby loved it Amanda!
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. 🙂
Corey says
That is awesome Lindsay! This comment totally made my night!
jeff peplinski says
love the recipe, but even more so am excitedto see you respond to us. you rock, girl!
Corey says
Haha. Thanks Jeff!
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! 🙂
Corey says
That is awesome Jenna! Thank you so much for sharing 🙂 Your comment totally made me smile 🙂
Sarah says
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!
Corey says
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!
Sarah says
Great idea! That would be a good weekend prep thing. Thanks Corey!
Don says
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.
T Alsup says
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!!!
Patrick says
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.
Bobbi says
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
Corey says
Hahaha. Love it! Sounds like a blast girl! I am so happy you loved them Bobbi! 🙂
Julie says
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.
Corey says
That is awesome Julie! I am so glad you loved them! They are one of my favorites too 🙂
Jonelle says
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!
Corey says
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!
Janna says
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.
Corey says
Yay! I am so glad you love them as much as I do Janna! Enjoy dinner 🙂 hehe
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?
Laura says
I saw your comment had no suggestions on how to fix the ‘mushy’ factor. If you switch out the flour tortillas for corn tortillas, you can briefly ‘sauté’ the corn tortillas in a bit of hot oil – maybe 5 seconds per side – to get them pliable & cook the outside just a bit. This will keep the moisture from getting into the tortillas & they won’t be so mushy. It does increase the calorie count, unfortunately, so there’s a trade off.
Becky says
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!
Corey says
You are so welcome Becky!
kelly clark says
These are wonderful!!!! One of my absolute family favorites!!!! 5 star!
Denise says
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!
Corey says
Awesome Denise! I am so glad even your picky eater loved them!
Amber says
Oh my goodness! Delicious!!! I made this tonight. My husband is picky and he went back for seconds.
Kate says
Holy cow I made these tonight for my husband and my mom and they are AMAZING!!!! The enchilada sauce is incredible! I found this recipe when searching for avocado recipes, since we now have a huge avocado tree and need to come up with recipes to use the avocados. Sadly, when I was nearly done making the sauce I realized my avocados have another week or so before they’re ripe, so I added sautéed onion instead. None of us could believe how delicious they were! I can’t wait to make them again when the avocados are ripe!!! Thanks so much for the recipe!
Bethany says
My husband LOVED them! I’m not much of a cook, but I’m doing my best to try. He said it’s one of the best meals he’s ever had! Thank you for sharing and making us not the best cooks look great!
Corey says
That is great Bethany! I am so happy to hear you guys loved these!
Ashleigh says
I have a friend who constantly requests I make these! (she doesn’t have an oven…the joys of dorm life lol) This is an easy, yet very yummy meal! Thank you!!
Corey says
That’s so awesome! I’m so happy you both love it so much!
Rashelle says
These look amazing! I’m looking for the nutrition facts on them. Does anyone know how many calories these have?
Ann Miller says
Could you use corn instead of flour tortillas, I prefer Corn over flour.
Corey says
Sure!
Jessica says
I made this tonight for dinner and the hubs and I loved it! Our 2 year old tried it and our 4 year old didn’t. However, this is a dish we know if we keep serving they’ll eat it eventually…that’s usually how it goes, lol!! Thank you for this delicious, clean dish!!! 🙂
Jessica says
Oh forgot to mention that our 2 year old liked it but was more fascinated by our corn on the cob and had already eaten some snacks to spoil her dinner but she loves chicken, avocado, cheese, and sour cream so we know she liked it because she ate more than one bite, lol. 🙂
Erin says
Will be making this tonight. I will give an update after dinner. My kids love avocados and chicken enchiladas so I am confident this will be a huge hit with them.
Val says
I just found this blog and I’m so excited to try out some new recipes! I was looking for a new enchilada recipe and can’t wait to try this one. Usually when I make enchiladas I make 2 – 9×9 pans and freeze one for an easier night in a week or so. Does anyone know if these will freeze well? I’ve never frozen avocado. I wasn’t sure on the texture reheated. Maybe I will try an experiment. Thanks!
Megan says
These are wonderful. I did feel like the inside of the tortilla was a little dry, so when I make it next(today) I will mix the chicken with some of the sauce. Every other aspect of this was wonderful. I used to make enchiladas with canned cream of chicken soup for the sauce. Never again. These are way better. This is also great because I can make it dairy free for myself whereas I couldn’t do that with the cream of chicken.
Betty says
Will these freeze well after completely assembled-for future company
Renee Dwyer says
I would love to know! ?
Bharat Ratna says
This looks fantastic!
Cathy says
If you were true to your vegetarian husband, you would bake his in a separate casserole dish!
Lyssa says
Cathy, do you REALLY feel that your comment was necessary? Honestly, was there ANY reason for you to point out the ridiculous information that you seemed to feel was so critical? With your multiple exclamation points no less!!
From my point of view it appears that you did it solely to look superior or “all-knowing” and I’m going to bet that it didn’t work with ANYONE who read this recipe.
I’m fairly certain that Corey is well aware of what her husband, the man she loves and spends every day with, is comfortable with and/or will be happy with according to HIS diet and the specific things that are important to him. It sounds as if he’s quite pleased with her culinary talent and creations and for this dish he’s obviously very happy to eat what she has made as long as his Enchiladas don’t have Chicken in them.
I really see no reason whatsoever for your rude comment, Corey provides us with so many incredible recipes and wonderful advice, I don’t think any one has the right to critique what she creates for her hubby. I believe that it should be pretty obvious that she knows what guidelines HER husband lives and eats by regarding his “Vegetarian” lifestyle. There are many different degrees of Vegan and Vegetarian, based on a person’s preferences. Not everyone chooses to follow a specific list of rules, and they don’t have to, if they don’t care to. VERY TRUE, maybe they aren’t a “By the book True Vegetarian”, but who cares, everyone has the right to eat AS THEY WISH!
You should probably worry a little more about yourself and your manners and how you might be able to communicate with others in a more pleasing, polite way, and a whole lot less about what others are feeding their family.
Corey says
Thanks for your kinds Lyssa 🙂
Tanya says
By the looks of your video, it looks like you’re using a burrito size tortilla, b/c your roll-up looks big, what size tortilla are you using?
Corey says
Hi Tanya. I have used both 8in and 10in tortillas for this recipe 🙂
Caryn says
I am serving these for a party. What sides have you/would you recommend?
Corey says
Maybe some black beans or refried beans and some cilantro rice?
Jeanne Breck says
I would like to know the nutritional value on this delicious recipe if you have it available. ……..thanks
Janice Swanner says
Thank you for this recipe. This sauce is fantastic!
TL says
So yummy! We omit the cumin and sour cream, and add black beans! More of a burrito casserole than enchiladas, but very good! We have made these 3 times now!
Jan Guettler says
Love this💕can I make these easy in day and refrigerate? Or will they get soggy!
Thanks
Corey says
You could Jan, but enchiladas by nature are not very crisp to begin with. So they will be a little “soggy”
Susan says
We love this recipe and have made it MANY times with chicken. One of our favorite recipes. Do you think it would be good with leftover pulled pork?
Corey says
Yes, that sounds delish Susan!
Suzanne W. says
I have made this several times now. I like it best using grilled chicken – George Foreman makes it easy. 😛 IT’S SO GOOD!!!
Lisa Mahoney says
First of all, yummy recipe! I had a different one I used for years (without avocado) but once I tried yours, the family only asks for this one! I am wondering about the info in your nutrition area, I don’t see a serving size to go with the calories. Did I just miss it?
Thanks
Corey says
So happy you love the recipe! This recipe serves 6.
Courtney says
I have made this 10X now it’s my husband’s favorite meal I make he requests it regularly. I do extra sauce and cheese. It’s delicious
Rebecca Tfelt says
This recipe was AMAZING!!! Definitely a keeper in my house! ❤️
Bill says
I added 1 jalapeño with the minced garlic, added a little more spice to receipe.
Holly says
This has become a family favorite! I’m making them again for the 50th time :). Thank you so much!!!!
Corey says
So happy to hear that Holly!