Chicken and avocado come together with a creamy homemade sauce, wrapped in a warm tortilla, and topped off with lots of gooey cheese to make the perfect dinner: Avocado Chicken Enchiladas.
In our family, we absolutely LOVE enchiladas (we have over 20 different enchilada recipes on our site!). When you combine chicken and avocado together inside an enchilada, it is a match made in heaven.
What kind of tortillas to use
When it comes to making the perfect enchilada, what kind of tortilla you use is a personal preference.
Traditionally, corn tortillas are used in enchiladas, but flour tortillas will work just as well.
We recommend using a 7-8″ tortilla for enchiladas because they seem to work best in a pan (we usually make about 8 enchiladas so that it fills an entire 9×13″ pan).
If you do use a corn tortilla, it helps to place them in the microwave for a few seconds before trying to roll them into enchiladas so that they are more pliable and won’t rip as easily.
Homemade Enchilada Sauce
We are all about taking shortcuts, but in these enchiladas you just can’t quite beat the flavor of the homemade sauce. It’s worth the few extra minutes, we promise!
The homemade sauce with a simple roux – equal parts flour and butter. The butter has the flavor of garlic added in, which makes for an amazing aroma.
Next we add in some chicken stock (chicken broth will work just fine if you don’t have any stock on hand). Stir in the seasonings and mix it all together.
Stir in the sour cream, salsa verde, and fresh cilantro after you remove the sauce from the heat (to keep the cream from curdling).
This sauce is super creamy with the 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.
Make-Ahead Meal
Usually enchiladas are a great meal that you can prep ahead of time and keep in the fridge for a day or two until you are ready to cook.
However, because avocados tend to go brown after being exposed to the air, it might not look very appetizing.
If you want to try and make these enchiladas ahead of time, prep all the enchiladas the day before and place covered in the fridge until you are ready to cook them.
Try one of our other homemade enchilada recipes:
- Honey Lime Chicken Enchiladas
- Cheesy Chicken Enchiladas
- Slow Cooker Ranch Chicken Enchiladas
- Three Bean Enchiladas
- Hearty Ground Beef Enchiladas
Serves: 8
Avocado Chicken Enchiladas Recipe
Chicken and avocado come together with a creamy homemade sauce, wrapped in a warm tortilla, and topped off with lots of gooey cheese to make the perfect dinner: Avocado Chicken Enchiladas.
Ingredients
Ingredients for Sauce
- 1 Tablespoon Butter
- 3 garlic cloves minced
- 1 Tablespoon flour
- 1 cup chicken stock (you could use vegetable stock)
- 2 teaspoons cumin
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ½ cup chopped cilantro
- 1 cup mild or medium salsa verde (depending on how hot you want it)
- ½ cup fat free sour cream
Ingredients for Enchiladas
- 4 cups cooked chicken breast 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.
Notes
- This sauce is super creamy with the sour cream, but if you’re looking for a lighter option, plain Greek yogurt is a great substitute.
- Chicken broth will work just fine if you don’t have any stock on hand.
- If you want to try and make these enchiladas ahead of time, prep all the enchiladas the day before and place covered in the fridge until you are ready to cook them.
Nutrition
Calories: 460 kcal · Carbohydrates: 29 g · Protein: 34 g · Fat: 23 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 83 mg · Sodium: 833 mg · Potassium: 745 mg · Fiber: 6 g · Sugar: 4 g · Vitamin A: 621 IU · Vitamin C: 9 mg · Calcium: 399 mg · Iron: 3 mg
Equipment
- medium sauce pan
- 9x13 Inch Baking Dish
Recipe Details
Recipe adapted from Family Fresh Meals
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I love cooking and i like such easy recipes as mentioned above
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This is the same exact recipe as the site they said they "adapted" it from.
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It's actually not. Ingredient sizes are different. I loved it. My husband and I were going to have beans on the side and we both just ate an extra enchilada to fill us up and we were so full.
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What size of tortillas?
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I'm a big Avocado fan, too! Especially when mixed with fun dishes such as these enchiladas - going to have to give it a try! :D -Danielle @ Busymomshelper.com
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My family likes Mexican and this was an easy, yummy dish to serve my family and more. So easy to double the recipe to serve my three adults children and their friends. They said it was a "winner, winner good use of chicken for dinner".
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These look delicious! Love, love, LOVE avocados!
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is it possible for you to put the nutritional guide with your recipes thanks <3
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I am totally obsessed with avocados right now as well....This looks delicious! "Pinned" and on my menu for this week! xoxo
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These look wonderful and perfect for the upcoming book club that I'll be hosting!
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I'm not sure how my family would like salsa verde. What exactly does it taste like? Is there another sauce that you think would be good?
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If I wanted to prepare this ahead of time to cook a couple days later, would the avocado spoil or do you think it would be okay?
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I love enchiladas, too....and these sound great! Have a great weekend Sinea Ducks ?n a Row
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Just an FYI for Jennifer Grimm or anyone else who doesn't know what salsa verde is or if they would like it....P-l-e-a-s-e try it once. Soooo good for people who don't like really spicy food (like me). It's a delicious mild taste made of tomatillos (look like green tomatoes). I'll bet you'll be a big fan like me if you just try it. Even the kids will probably like it. It combines so well with all of the other enchilada flavors. Since I've discovered the salsa verde, it's what I order when we're in a Mexican restaurant. Be brave!!!
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It depends on where you eat it. Some are delicious and some are not so good.
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Not all salsa verde is tomatilla based. That is pretty Tex Mex. I live in New Mexico where we have salsa verde made with New Mexico green chiles. This is by far my favorite. Comes in mild, med, hot.
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I made these last night for my husband (I'm vegetarian) and he loved them! I saw the recipe on Pinterest and the "Avocado" is actually what caught my attention, but I didn't end up using avocado. He works nights as a bar manager and I work during the day, so I was looking for a dish that I could make and he could re-heat as he wanted. Instead of the avocado (which would spoil quickly) I added jalapenos to give it a little more kick. We live in Dallas, TX where we get our fill of Mexican/Tex-Mex food, but adding the salsa verde to a typical sour cream sauce was a great idea. Although I did not actually try the dish, it smelled amazing as I was making it.
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These look great and I too have been craving avocados lately (and I'm not pregnant either)!
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Oh, Kristen, I hear you...... I can't get enough avocados either. And I'm way too old to be pregnant. This recipe sounds absolutely delicious! I'm always looking for good enchilada recipes and good avocado recipes and when I can put the two together..... wooty woot woot!! Thank you, so much for sharing this. :)
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Was wondering how u cook the chicken?
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How many does this serve?
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I've always used corn tortillas for enchiladas... would this be okay to use the corn instead of flour?
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This was delish! The sauce was super! I'm making this one again!
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This recipe sounds really good. But I have to question the nutritional info. I always calculate every recipe's nutritional info so that I know how many weightwatcher points they are before I make them. So that I can decide if I want to lighten them up or not. Is there any way for you to double check the nutritional info posted for this recipe? Something seems off to me. I am not trying to be critical, just thought you would want to know if something wasn't correct. All of your recipes are wonderful by the way.
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Just FYI--It looks like this Facebook page has stolen your pic and is sharing your recipe: https://www.facebook.com/photo.php?fbid=381041585330446&set=a.280580832043189.47278.280579228710016&type=1&theater
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Shame on them for removing ALL traces of YOUR work! https://www.facebook.com/photo.php?fbid=381041585330446&set=a.280580832043189.47278.280579228710016&type=1&permPage=1
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I made these last night and (because I'm lazy) layered it in the pan with soft corn tortillas. It was delicious! I love the sauce and this is definitely a keeper recipe! So glad I found it!
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Oh my goodness. I made these last night for dinner and it was one of the best things I've eaten! I'm so serious, these were so so good. I used greek yogurt instead of sour cream and it was awesome.
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the recipe list calls for chicken stock, but directions say chicken broth? is this a typo?
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This is such a great recipe that this guy stole you page lock , stock and barrel. He even left your name on the photo. That's how I found your site and became an instant fan of it. https://www.facebook.com/photo.php?fbid=631939453492326&set=a.609512545735017.1073741827.100000288303841&type=1&theater
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what its salsa verde? where can i get?
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You find salsa verde either with the salsa or in the Ethic section of your supermarket with all the taco dinner packs. Make them! You will not regret.
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Just finished dinner and everyone enjoyed this very simple meal. Think I will squeeze some lemon over the avocado next time to add a little more "zip". Can't wait to make them again!
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Hats off to you Six Sisters, we made these Fab Enchiladas tonight. Wow! Some serious yum! Thanks for sharing it...A Happy household, Mia
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Not sure why this recipie only has two stars, Mine was delicious. Only thing I changed was adding spinach (husband says he doesn't eat veggies, he does when I sneak them in!). Thanks ladies!
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This the BEST Chicken Enchilada recipe I have tried! The AVACADOS are a welcome bonus, the creamy sauce Is wonderful! It makes 8 BIG enchiladas. My husband absolutely loves them :) This is a FIVE STAR RECIPE! Thank you!
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I made these enchiladas today and they were excellent! I have Two teen boys and a younger daughter and they all enjoyed these Enchiladas. The only thing I changed was I added spices to the chicken and lime to the avocado. I also made a small side batch with corn Tortillas since I love corn tortillas over flour.
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I made this last night & it was awesome!! Thanks so much SIx Sisters!!
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Ah - mazing!! The finicky son is requesting them again!
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Another fantastic recipe. These were sooo good. My son who is picky, ate these and told me they were really good. He never tells me my cooking is really good. Thank you for taking the time to post all these recipes; I have tried three so far and they were all excellent. I can't wait to try more.
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How far in advance could you make these?
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The nutrition tab shows that this serves 8 and each serving is only 58 calories. How can this be? A tortilla is more calories than that. Can you check and let us know the correct calorie count for this great recipe?
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I am making this tonight for the first time and can not wait to try it out! I already shared it with my two sister in laws :) I got this recipe from pintrest. I just LOVE your website and have recommended your site to my family and friends!
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I just made this dish the other day to change up our normal red sauce enchilada night- and I have to say it will DEFINITELY be making its way onto our menu for dinner! It was absolutely amazing! My husband actually took the leftovers with him to work and he never eats leftovers. DELICIOUS!!
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My husband doesn't like cilantro, so I reduced the cilantro by half, but added an additional 1/2 cup of fresh chopped spinach. It was so delicious, and I liked the added nutrients. This recipe is definitely a keeper!
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Seems like a wonderful recipe! Just a warning though: I used homestyle "soft and fluffy" mission tortillas and the enchiladas turned out spongey and soggy. Ruined the texture of the otherwise tasty filling.
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What could you use in place of the cilantro? It tastes like soap to me and my husband. The rest if the recipe sounds great and I would love to try it.
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Instead of boiling my chicken, I cook it in a pan with a little salsa (any kind). Really adds flavor.
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Looks yummy cant wait to try it? is this recipe freezable?
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Made these tonight, they were SO, SO delicious! And very easy to make!
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I love this recipe, I have already made these about half a dozen times. They are a family favorite. However, we like to add some black beans with the chicken. Great recipe!
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I have been asked to bring this dish (-the avocados), because every time I make it everyone loves it!, to a potluck we will be attending, but with my schedule I will have to make the dish on Thursday night and it will not be served until Sunday afternoon. How would you recommend keeping the dish as fresh as possible?
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If i do not like sour cream is there a substitute I can use or do you think that I could leave it out of the sauce? Or can you not taste it in the sauce and therefore not worry about it?
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Should I cover with foil before baking? Thank you
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Tonight will be my first time making this dish! I'm super excited, working on my cooking skills, and noticed it doesn't explain the chicken steps on cooking the chicken! I know you have to cook the chicken which I will do, but that doesn't say in the recipe! So I hope i'm not being a nerd, or I don't understand.. but seems like that step is missing? :)
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I loved this easy recipe. The sauce is wonderful! Leftovers were even better..
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I just made these and they are delicious! Thank you! I love this recipe!
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These were great! I changed it some though. I intended for leftovers the next day and didn't want the avocado getting brown. So instead I mixed cream cheese and sour cream in place of the avocado IN the tortilla, then I served it with sliced avocado and lime wedges. I admit that I increased the fat and calorie content a good deal by adding the cream cheese and sour cream mixture...but it sure was tastey ?
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We made these last week and they were an instant hit! The only thing we did differently was to make them with fresh homemade flatbreads. We've already passed on your website to friends who were interested after hearing us going on about them... they've made them twice in ten days. Thanks for posting this.
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I would like to make this for a work potluck lunch. Can I prepare them the night before and bake in the morning?
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I love this recipe! Has anyone made it and frozen it, will the avocados and sour cream salsa verde sauce be ok after thawing?
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I’ve doubled the recipe and frozen one dish. 6 months later is was as good as if I just made it.
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