If you are looking for the best chicken enchilada recipe this avocado chicken enchiladas recipe is it! It is a very popular chicken dish in our house.
You can make this dish up ahead of time and pop it in the oven when you are ready, or do it all at once. It is a very easy dish to prepare so make sure you save it to make in your next round of meal planning.
I can’t even describe the deliciousness of the combination of the creamy avocado sauce that is made and paired with the shredded chicken. It will make your tastebuds soar. Then add in the Mexican cheese and you will find yourself enjoying this dish often.
Some of my favorite things to pair with this chicken enchiladas dish is our 20 minute skillet refried beans or easy Mexican salsa rice, and of course some chips and easy blender salsa!
Ingredients You’ll Need For Our Avocado Chicken Enchiladas Recipe:
- Butter
- Garlic cloves
- Flour
- Chicken stock
- Cumin
- Salt
- Fresh ground pepper
- Cilantro
- Mild or medium salsa verde
- Fat free sour cream
- Chopped or shredded cooked chicken breast
- Shredded Mexican cheese
- Avocados
- Flour tortillas
How To Make Our Avocado Chicken Enchiladas Recipe:
Start by preheating the oven to 375 degrees.
Then in a medium-sized saucepan saute the garlic in the butter for about 1 minutes over medium-high heat.
Once the garlic is fragrant, add in the flour and let it cook for about 2 more minutes.
Next add in the chicken broth, cumin, salt, and pepper. Stir it all together and bring it to a simmer.
After it has begun simmering, remove the chicken broth mixture from heat and add in the sour cream, salsa verde, and fresh cilantro and stir it all together until it is nice and smooth.
In a 9×13 inch pan prepare it by spraying it down with nonstick cooking spray.
Now add about ½ cup of the verde sauce to the bottom of the pan and spread it out evenly.
Take a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll it up.
Continue this with each tortilla and place them seam side down in the 9×13 inch pan.
Once all of the tortillas have been placed in the pan, pour the rest of the creamy verde sauce over top of the enchiladas and then cover it with 1 cup of Mexican shredded cheese.
Place the pan in the oven, uncovered and bake it for 20 minutes or until the cheese is melted and bubbling.
To Make This Popular Chicken Dish You Will Need:
- Medium-sized saucepan
- 9×13 inch pan (THIS one is perfect, especially for storing the leftovers)
- Nonstick cooking spray
