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4.91 from 20 votes

Avocado Chicken Enchiladas

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!
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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


  • 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 Information:

Calories: 587kcal (29%)Carbohydrates: 38g (13%)Protein: 37g (74%)Fat: 33g (51%)Saturated Fat: 11g (55%)Cholesterol: 102mg (34%)Sodium: 1062mg (44%)Potassium: 917mg (26%)Fiber: 7g (28%)Sugar: 5g (6%)Vitamin A: 750IU (15%)Vitamin C: 12mg (15%)Calcium: 342mg (34%)Iron: 3.3mg (18%)