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
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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