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
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! 🙂
That is awesome Jenna! Thank you so much for sharing 🙂 Your comment totally made me smile 🙂
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!
Great idea! That would be a good weekend prep thing. Thanks Corey!
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.
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!!!
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.
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
Hahaha. Love it! Sounds like a blast girl! I am so happy you loved them Bobbi! 🙂
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.
That is awesome Julie! I am so glad you loved them! They are one of my favorites too 🙂