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Avocado Chicken Enchiladas

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

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.

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

 

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4.92 from 23 votes

Avocado Chicken Enchiladas

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
Serves:6
Hover over "serves" value to reveal recipe scaler
Calories:587
Author:Corey Valley
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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.

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Nutrition Information:

Calories: 587kcal (29%)Carbohydrates: 38g (13%)Protein: 37g (74%)Fat: 33g (51%)Saturated Fat: 11g (55%)Cholesterol: 102mg (34%)Sodium: 1062mg (44%)Potassium: 917mg (26%)Fiber: 7g (28%)Sugar: 5g (6%)Vitamin A: 750IU (15%)Vitamin C: 12mg (15%)Calcium: 342mg (34%)Iron: 3.3mg (18%)

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.

Course:Dinner, Main Course
Cuisine:Mexican
Keyword:Avocado Chicken Enchiladas
Did you make this recipe?Tag me on Instagram at @familyfreshmeals or leave me a comment & rating below.

 

Post Updated August 2020

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83 Comments

      • Jennifer says

        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.

        Reply

    • 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!!

      Reply

    • Courtney says

      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.

      Reply

  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!!! 🙂

    Reply

    • Corey says

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

      Reply

  4. 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!

    Reply

  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. 🙂

    Reply

  6. Jenna C. says

    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! 🙂

    Reply

  7. 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!

    Reply

    • 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!

      Reply

        • 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.

          Reply

    • 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!!!

      Reply

  8. Patrick says

    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.

    Reply

  9. Bobbi says

    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

    Reply

  10. Julie says

    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.

    Reply

    • 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!

      Reply

  12. 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.

    Reply

  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?

    Reply

    • 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.

      Reply

  14. 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!

    Reply

  16. 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!

    Reply

  18. Kate says

    5 stars
    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!

    Reply

  19. Bethany says

    5 stars
    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!

    Reply

  20. 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!!

    Reply

  21. Rashelle says

    These look amazing! I’m looking for the nutrition facts on them. Does anyone know how many calories these have?

    Reply

  23. 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!!! 🙂

    Reply

  24. 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. 🙂

    Reply

  25. 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.

    Reply

  26. 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!

    Reply

  27. Megan says

    4 stars
    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.

    Reply

    • 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.

      Reply

  31. 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?

    Reply

  33. Jeanne Breck says

    I would like to know the nutritional value on this delicious recipe if you have it available. ……..thanks

    Reply

  35. 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!

    Reply

    • Corey says

      You could Jan, but enchiladas by nature are not very crisp to begin with. So they will be a little “soggy”

      Reply

  37. Susan says

    5 stars
    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?

    Reply

  38. 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!!!

    Reply

  39. Lisa Mahoney says

    5 stars
    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

    Reply

  40. Courtney says

    5 stars
    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

    Reply

  43. Holly says

    This has become a family favorite! I’m making them again for the 50th time :). Thank you so much!!!!

    Reply