Avocado 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.
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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.
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Post Updated August 2020
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!
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!
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.
Yay! I am so glad you love them as much as I do Janna! Enjoy dinner 🙂 hehe
I made these tonight and while they were delicious any enchilada recipe I try always seems to turn out “mushy”. Any suggestions?
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.
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!
You are so welcome Becky!
These are wonderful!!!! One of my absolute family favorites!!!! 5 star!