Avocado Chicken Enchiladas

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ByCorey Created Updated

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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!

Avocado Chicken Enchiladas served on a green plate, with fork lifting up a piece

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

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Easy Enchiladas ready to go!

Avocado Chicken Enchiladas cooked and served on a green plate

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4.93 from 27 votes
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Avocado Chicken Enchiladas

Author Corey Valley
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!
8
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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

Calories: 432kcal | Carbohydrates: 29g | Protein: 29g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 833mg | Potassium: 684mg | Fiber: 6g | Sugar: 4g | Vitamin A: 548IU | Vitamin C: 9mg | Calcium: 408mg | Iron: 2mg

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

4.93 from 27 votes (3 ratings without comment)

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88 Comments

  1. 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

  2. 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

  3. Will these freeze well after completely assembled-for future company

    Reply

  5. If you were true to your vegetarian husband, you would bake his in a separate casserole dish!

    Reply

    1. 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.

    2. Thanks for your kinds Lyssa 🙂