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
Homemade Salsa Verde
Depending on how much time you have to make this delicious enchiladas recipe, you can always make your own salsa verde and it will only enhance the amazing flavors of this chicken dish.
If you choose to make your own salsa verde, take a look at Cookie and Kate’s homemade salsa verde recipe! It is fairly easy to make and make you only want to make homemade salsa verde from then on.
A Few Notes for Chicken Enchiladas
- If you don’t have chicken stock on hand you can either use chicken broth or vegetable stock on hand.
- While the sour cream makes the sauce super creamy, you can use plain greek yogurt instead!
- Make this up ahead of time and place it in the fridge until you are ready to make it up to a day ahead of time.
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If You Enjoy These Creamy Enchiladas, Be Sure to Make These Too!
- Turkey Enchiladas Recipe
- Slow Cooker Cheesy Chicken Enchiladas Recipe
- Slow Cooker Ranch Chicken Enchiladas Recipe
- White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe
- Honey Lime Chicken Enchiladas Recipe
- Slow Cooker Chile Verde Pork Enchiladas
- Creamy Three Bean Enchiladas
- Salsa Verde Enchiladas
Avocado Chicken Enchiladas Recipe
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 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. 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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Recipe adapted from Family Fresh Meals
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I love cooking and i like such easy recipes as mentioned above
What size of tortillas?
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! 😀
-Danielle @ Busymomshelper.com
An 8 or 10 inch works great. I think we used the 8 inch for enchiladas.
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”.
These look delicious! Love, love, LOVE avocados!
is it possible for you to put the nutritional guide with your recipes thanks <3
I am totally obsessed with avocados right now as well….This looks delicious! “Pinned” and on my menu for this week!
xoxo
These look wonderful and perfect for the upcoming book club that I’ll be hosting!
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?
It’s basically a green salsa. You could use any salsa you want-mild or hot….whichever you prefer. Hope this helps! 🙂
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?
I love enchiladas, too….and these sound great!
Have a great weekend
Sinea
Ducks ?n a Row
You would want to wait on the avocado. They go dark within 12 hours.
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!!!
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.
These look great and I too have been craving avocados lately (and I’m not pregnant either)!
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. 🙂
Was wondering how u cook the chicken?
We just boil it til done and cut it up. Super easy!
How many does this serve?
I’ve always used corn tortillas for enchiladas… would this be okay to use the corn instead of flour?
This was delish!
The sauce was super!
I’m making this one again!
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.
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
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
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!
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.
the recipe list calls for chicken stock, but directions say chicken broth? is this a typo?
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
what its salsa verde? where can i get?
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!
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.
On the salsa aisle.
Hats off to you Six Sisters, we made these Fab Enchiladas tonight. Wow! Some serious yum! Thanks for sharing it…A Happy household, Mia
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!
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!
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.
I made this last night & it was awesome!! Thanks so much SIx Sisters!!
Ah – mazing!! The finicky son is requesting them again!
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.
How far in advance could you make these?
You could make them a day or 2 and cover and refrigerate. I wouldn’t do it much earlier than that though.
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?
Thanks so much for letting us know about this problem. Hopefully we will get the correct calorie count soon.
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!
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!!
It depends on where you eat it. Some are delicious and some are not so good.
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!
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.
I think something is wrong with the nutrition chart. 1 enchilada, made with flour tortillas, cheese and avocado can’t be 58 calories. Can you check it? I love that you include the nutrition, but I need it to be correct.
Thanks Donna for letting me know. I’ll send this on to our tech people that do ingredients. This is way off. A tortilla alone is around 100 calories.
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.
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.
Just leave it out if you don’t like it.
Instead of boiling my chicken, I cook it in a pan with a little salsa (any kind). Really adds flavor.
Looks yummy cant wait to try it? is this recipe freezable?
Some of the ingredients won’t freeze well. Avocados will go dark if frozen.
Not only calorie count. Tortillas have much more than twice the carbs listed. This found it’s way to a diabetic food site, and it is certainly not diabetes-friendly.
Made these tonight, they were SO, SO delicious! And very easy to make!
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!
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?
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?
Plain yogurt can be substituted in equal amounts for sour cream in baking recipes as well as in casseroles, dips and sauces. You may notice dips and sauces might be thinner in consistency when using yogurt, and nonfat yogurt does not work well in recipes that are baked. Hope this helps!! 🙂
Should I cover with foil before baking? Thank you
No need to cover with foil before baking. Cooks for 20 minutes. If you feel the cheese is getting overcooked you could easily cover it loosely with a sheet of foil.
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? 🙂
There are so many different ways you can cook your chicken. You can grill it, bake it, boil it in water, cook it in the crock pot. You can buy a rotisserie chicken for the easy way out. Most people have their favorite way to cook their chicken breasts when adding it into recipes. Hope this helps. We often boil ours.
I loved this easy recipe. The sauce is wonderful! Leftovers were even better..
What about the sauce having the sour cream in it? You think that would freeze okay being it’s not straight sour cream?
Hi Emily, it should be fine. You can use sour cream that isn’t fat free.
I just made these and they are delicious! Thank you! I love this recipe!
This sounds delicious! Question, do your enchiladas come out soggy? I’ve tried other enchilada recipes with flour tortillas and they always turn out soggy if they aren’t eaten within 10 minutes.
We have not had any problems with these enchiladas coming out soggy. You pour enchilada sauce over the enchiladas before baking.
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 ?
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.
This is the same exact recipe as the site they said they “adapted” it from.
I would like to make this for a work potluck lunch. Can I prepare them the night before and bake in the morning?
I love this recipe! Has anyone made it and frozen it, will the avocados and sour cream salsa verde sauce be ok after thawing?
You can definitely make this the night before. The avocados may darken a little bit, but they will be inside the enchiladas.
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.
I’ve doubled the recipe and frozen one dish. 6 months later is was as good as if I just made it.
I loved this recipe. So easy to make and so delicious.
We are so glad you like it. It’s one of our favorites!
This recipe is a family favourite! We are having company in May and they have already requested I make this again! Delicious out of the oven or after freezing and reheating. Stellar!
I have some guests who do not like avocados and some who do. I was thinking of making these without the avocados inside, but serving an avocado salad on the side for those who do like them. Do you think they would taste okay without avocado?
These would be delicious with or without the avocado (though we love it with!)
I have a question about the tablespoon of flour.
It is listed in the ingredients, but I can’t find where it says to use it.
If you look in step 1 it states: 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. I hope this helps!