Everyone has that one food that they can never get enough of. For me, those foods are avocados and enchiladas. So, of course, we had to combine them into one! If you haven’t noticed, we love enchiladas over here! The taste of these Avocado Chicken Enchiladas is like no other enchilada because we’ve added a delicious homemade sauce cooked into the tortillas!
Homemade Enchilada Sauce
We’re usually all about taking shortcuts, but in these Avocado Chicken Enchiladas, you just can’t quite beat the flavor of the homemade sauce. It’s worth the few extra minutes, we promise!
Fresh garlic, fresh cilantro, spices, and butter make this sauce pop with flavor. You’ll be surprised at how delicious this homemade enchilada sauce taste compares to store bought. We keep it creamy with sour cream, but if you’re looking for a lighter option, plain Greek yogurt is a great substitute.
If you want to keep with the homemade theme, you could use homemade tortillas for these chicken enchiladas too.
Here are our other favorite enchilada recipes:
Serves: 8
10 minPrep Time
25 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 tbsp flour
- 1 cup chicken stock - (you could use vegetable stock)
- 2 teaspoons of cumin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup chopped cilantro
- 1 cup mild or medium salsa verde (depending on how hot you want it)
- 1/2 cup fat free sour cream
- 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 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on medium-high heat. Stir in flour let it cook for about 2 more minutes.
- Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
- Prepare a 9x13" 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. Then place the rolled tortilla seam-side down and repeat until the pan is full.
- Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.
Recipe adapted from Family Fresh Meals
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