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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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
These look amazing! I’m looking for the nutrition facts on them. Does anyone know how many calories these have?
Could you use corn instead of flour tortillas, I prefer Corn over flour.
Sure!
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!!! 🙂
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. 🙂
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.