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.
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Post Updated August 2020
Love this💕can I make these easy in day and refrigerate? Or will they get soggy!
Thanks
You could Jan, but enchiladas by nature are not very crisp to begin with. So they will be a little “soggy”
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?
Yes, that sounds delish Susan!
I have made this several times now. I like it best using grilled chicken – George Foreman makes it easy. 😛 IT’S SO GOOD!!!
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
So happy you love the recipe! This recipe serves 6.
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